Chicken and Bok Choy Stir-Fry

Ingredients

• 4 heads baby bok choy quartered
• 0.3 cup barbecue sauce store-bought
• 1 tablespoon canola oil 
• 4 servings kosher salt and pepper black
• 0.3 cup soya sauce low-sodium
• 4 servings this recipe goes with perfectly cooked white rice
• 4  scallions thinly sliced
• 24 ounce chicken breasts boneless skinless cut into 1-inch pieces

Equipment

• bowl
• frying pan

Directions

1. Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes.
2. Transfer to a plate.
3. Add the bok choy and 1/4 cup water to the skillet. Cover and cook until the bok choy is just tender, 3 to 4 minutes. In a small bowl, combine the soy sauce, barbecue sauce, and scallions.
4. Add to the skillet and bring to a boil. Return the chicken to the skillet and cook, tossing, until heated through, 1 to 2 minutes.