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.