This recipe was given to me by a friend (Hi Cartz!)...and I was really unsure about it because I had never had bok choy before...but I REALLY liked it and it was sooo easy. I made it with rice and just kinda mixed it all together. YUM!
Ingredients
- 1 cup long-grain white rice (you can use whatever rice you want)
- 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 (my store didnt have baby bok choy so I just got "adult" bok choy and chopped it up)
- 1/4 cup low-sodium soy sauce
- 1/4 cup store-bought barbecue sauce (I used Sweet Baby Rays)
- 4 scallions, thinly sliced (omitted)
Directions
- Cook the rice according to the package directions.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with ¼ 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 ¼ 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, just until heated through, 1 to 2 minutes. Serve with the rice.
Recipe from realsimple.com
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