Chicken and Bok Choy Stir-Fry |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This is so delicious and doesn't take long to prepare at all. It's nice enough for a week day meal and it is a beautiful meal that can be served to guests. I sometimes substitute pork for the chicken, with great results! Ingredients:
1 cup long-grain white rice |
1 tablespoon canola oil |
24 ounces 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 |
Directions:
1. Cook the rice according to the package directions.
2. Meanwhile, 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.
3. 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.
4. 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.
5. By Kate Merker and Sara.
|
|