Monday, June 14, 2010

Chicken and Bok Choy Stir Fry

Chicken and Bok Choy Stir Fry
Serves 4 (Weight Watchers- 6 points per serving)
Total Time: 25m

This recipe is modified from the Real Simple website, mostly to add more veggies that I picked up from the Farmer's Market. I suppose one could argue that it's really not an authentic Chinese recipe if it's using a store-bought BBQ sauce, but it's simple, and made from stuff that I have on-hand. And besides, it's yummy.

  • 2 cups of cooked brown rice
  • 1 tablespoon olive oil
  • 3 six-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
  • salt and black pepper
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth
  • 4 heads baby bok choy, roughly chopped
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup store-bought barbecue sauce
  • 1 teaspoon sugar
  • 4 scallions, thinly sliced

1. Cook the rice according to the package directions. (Trader Joe's has an Organic Brown Rice in their freezer section that cooks deliciously in the microwave in just 3 minutes.)

2. Meanwhile, heat the oil in a large skillet (or wok) over medium-high heat. Season the chicken with salt and pepper and cook, tossing occasionally, until browned and cooked through, about 5 minutes. Transfer to a plate.

3. Add carrots, celery and garlic to the skillet. Cook long enough to soften the vegetables, about 5 minutes. Add the bok choy and chicken broth. Cover and cook until the bok choy is just tender, about 3 minutes.

4. In a small bowl, combine the soy sauce, barbecue sauce, sugar 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. Serve with the rice.

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