Chicken and Bok Choy Stir-Fry

Chicken and Bok Choy Stir-Fry
 Marcus Nilsson
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preparation
15
minutes
cooking
25
minutes
Serves 4

Ingredients

1
cup
long-grain white rice
1
tablespoon
canola oil
4
6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
kosher salt and black pepper
4
heads baby bok choy, quartered lengthwise
1/4
cup
low-sodium soy sauce
1/4
cup
store-bought barbecue sauce
4
scallions, thinly sliced

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper.
  3. Cook the chicken, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.
  4. Add the bok choy and ¼ cup water to the skillet. Cover and cook until the bok choy is just tender, 3 to 4 minutes.
  5. In a small bowl, combine the soy sauce, barbecue sauce, and scallions. Add to the skillet and bring to a boil.
  6. Return the chicken to the skillet and cook, tossing, just until heated through, 1 to 2 minutes. Serve with the rice.
Kate Merker and Sara Quessenberry
September 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 25 %
  • Fat 8 g
  • Sat Fat 1 g
  • Sugar 6 g
  • Cholesterol 94 mg
  • Sodium 837 mg
  • Protein 37 g
  • Carbohydrate 11 g
  • Fiber 2 g
What does this mean? See Nutrition 101.

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