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Chicken and Bok Choy Stir-Fry

Photo: Marcus Nilsson
Prep time 15 mins
Other time 10 mins
Yield Makes 4 servings
This simple chicken and bok choy stir-fry is a colorful and nutritious Asian-inspired meal.  Seve with steamed white rice. 

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.