Marcus Nilsson
Hands-On Time
15 Mins
Total Time
25 Mins
Serves 4

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.

How to Make It

Step 1

Cook the rice according to the package directions.

Step 2

Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper.

Step 3

Cook the chicken, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.

Step 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.

Step 5

In a small bowl, combine the soy sauce, barbecue sauce, and scallions. Add to the skillet and bring to a boil.

Step 6

Return the chicken to the skillet and cook, tossing, just until heated through, 1 to 2 minutes. Serve with the rice.

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