Thanks to Benedictine University Dietetic Intern Carly Dillavou for sharing this recipe. Carly says: “This is a great dinner recipe for the whole family. It is easy to make, filled with a variety of nutrients, and an overall well-rounded dinner. If preparing for a picky eater, the bold flavors that the sauce provides will mask the flavor of the bok choy.”
1 cup long-grain brown rice
1 tablespoon olive oil
4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
kosher salt and black pepper
4 heads baby bok choy, quartered lengthwise
1/4 cup low-sodium soy sauce
1/4 cup store-bought barbecue sauce
Cook the rice according to the package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper. Cook the chicken, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.
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.
In a small bowl, combine the soy sauce and barbecue sauce. 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.