Chicken and Bok Choy Stir-Fry

Photo: Marcus Nilsson

This simple chicken and bok choy stir-fry is a colorful and nutritious Asian-inspired meal.  Seve with steamed white rice. 

Yield: Makes 4 servings
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 268
  • Calories from fat: 25%
  • Protein: 37g
  • Carbohydrate: 11g
  • Sugars: 6g
  • Fiber: 2g
  • Fat: 8g
  • Saturated fat: 1g
  • Sodium: 837mg
  • Cholesterol: 94mg

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

Preparation

  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.
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