This simple chicken and bok choy stir-fry is a colorful and nutritious Asian-inspired meal. Seve with steamed white rice.
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
How to Make It
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.
Came to this recipe as I was looking for a way to use some of the bok choy in this weeks CSA share. This fit the bill as I had all the ingredients and then some. I added 2 sliced yellow squash with the chicken since I had thrm and they needed to be used.I sliced up the bok choy for easier eating, and put the sliced stems in a couple of minutesd ahead of the leaves. I wouldn't give it raves, but it is good and quick and relatively healthy. Served over brown rice.
i loved this!!! very tasty, but i would change a couple things next time. although the bok choy is beautiful in quarters, it needs to be cut smaller for my toddler to eat. & do not add too much kosher salt to the chicken because the soy sauce (& I even used low sodium) is very salty! this was great with steamed white rice. I WILL make again and again.