Chicken and Bok Choy Stir-Fry

Real Simple
Chicken and Bok Choy Stir-FryRecipe
Photo: Marcus Nilsson
This simple chicken and bok choy stir-fry is a colorful and nutritious Asian-inspired meal.  Seve with steamed white rice. 
Makes 4 servings


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This recipe goes with Perfectly Cooked 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


Prep: 15 Minutes
Other: 10 Minutes

Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.

Add the bok choy and 1/4 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, until heated through, 1 to 2 minutes.

Created date

September 2008

Nutritional Information

Calories 268
Caloriesfromfat 25 %
Protein 37 g
Carbohydrate 11 g
Sugars 6 g
Fiber 2 g
Fat 8 g
Satfat 1 g
Sodium 837 mg
Cholesterol 94 mg