Original recipe source comes from Real Simple. I made some slight alterations. I really like the crunch of bok choy. I might have had seconds and thirds...
Ingredients
- 1 cup Jasmine or Basmati Rice
- 4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
- kosher salt and black pepper
- 4 heads baby bok choy, chopped (I actually only used 1 since it was VERY big)
- 1/4 cup low-sodium soy sauce
- 1/4 cup store-bought barbecue sauce
- 4 green onions, diced
Directions
- Cook the rice according to the package directions.
- Meanwhile, heat 1 TBS oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper.
- Cook the chicken, tossing occasionally, until browned and cooked through, 6-8 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, 2-3 minutes.
- Add BBQ sauce, soy sauce and green onions and chicken to skillet.
- Toss just until heated through, 1 to 2 minutes. Serve with the rice.
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