Chicken and Bok Choy Stir-Fry

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!

• Ready In: 35 mins
• Serves: 4-6

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.