In the mood for take-out? Rather than ordering a sodium-laden, high-calorie dish, try this simple stir-fry. Served over long-grain white rice, the chicken mixture benefits from crisp-tender baby bok choy and a fragrant sauce made entirely with pantry staples. Barbecue sauce takes the place of Hoisin (if you happen to have the latter on hand, you could certainly use it—or a mixture of both), so you won’t need to buy any additional bottles that, inevitably, clutter the refrigerator door. This is actually a great way to use up leftover produce that might otherwise go to waste; try the recipe with a bit of sliced carrots, celery, or green beans.
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
¼ cup low-sodium soy sauce
¼ cup store-bought barbecue sauce
4 scallions, thinly sliced
Sat fat 1g
Calories from fat 25%
How to Make It
Cook the rice according to the package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper.
Cook the chicken, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.
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.
In a small bowl, combine the soy sauce, barbecue sauce, and scallions. Add to the skillet and bring to a boil.
Return the chicken to the skillet and cook, tossing, just until heated through, 1 to 2 minutes. Serve with the rice.