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.

Ingredients:

• 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

Directions

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.