Chicken and Bok Choy Stir Fry

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Bok Choy

  Asian Items - Melissa's

  4 cups raw or 149g

• Water

  Plain, clean water

  ¼ cup or 59g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Barbecue sauce

  2 tbsp or 35g

• Garlic

  Raw

  1 clove or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Pepper or hot sauce

  Ready-to-serve

  1 tbsp or 14g

Directions

1. Heat the oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper.
2. Cook the chicken, tossing occasionally, until browned and cooked through, 4 to 6 minutes per side depending on thickness. Transfer to a plate.
3. 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.
4. In a small bowl, combine the soy sauce, barbecue sauce, garlic, and scallions. Add to the skillet and bring to a boil.
5. Return the chicken to the skillet and cook, tossing, just until heated through, 1 to 2 minutes. Serve with hot sauce if desired.

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