* 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 barbebue sauce
* 4 scallions, thinly sliced
Directions
* 1Heat 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.
* 2Add 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.
* 3In 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.
* By Kate Merker and Sara Quessenberry, October 2008
Nutritional Information Servings Per Recipe 4
* Amount Per Serving
* Calories 268
* Fat 8g
* Cholesterol 94mg
* Carbohydrate 11g
* Calories From Fat 25%
* Sodium 837mg
* Fiber 2g
* Sugar 6g
Subscribe to:
Post Comments (Atom)
I used regular bok choy. I sliced the stalks thin and separated them from the chopped leaves, this way I could cook the stalks a little longer and not over-cook the leaves.
ReplyDeleteI also doubled the sauce and added about a Tbs rice wine to it.
I also added chopped garlic and ginger while cookng the chicken.
Served over rice.
SUPER YUMMY!!! Kids even loved it.