Monday, February 6, 2012

Chicken Bok Choy Stir-Fry - Gluten Free and Weight Watchers

I have never had bok choy before so I purchased some last week which forced us to give it a try. 

Based on recipe found on
Points+:  8 points

1 T. extra-virgin olive oil
16 oz. boneless, skinless chicken breasts, cut into 1" pieces
Kosher salt and black pepper
4 heads baby bok choy
1/4 c. low sodium, gluten free soy sauce
1/4 c. store-bought barbecue sauce
4 scallions, thinly slice

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. Transfer to a plate.

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. 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.

Tastes great served with brown rice.
Next time, I think we will had some water chestnuts.

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