Chicken and Bok Choy Stir Fry

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Cabbage

  Chinese (pak-choi), raw

  1 head or 840g

• Water

  Plain, clean water

  4 tbsp or 59g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Barbecue sauce

  2 tbsp or 35g

• Garlic

  Raw

  2 cloves, minced or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Sauce, hot chile, sriracha

  4 tsp or 20g

Directions

1. Pat the chicken dry and season with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat and sear the chicken until browned and cooked through to 165°F, about 4 to 6 minutes per side. Transfer to a plate and keep warm.
3. Chop the bok choy and add to the skillet along with the water. Cover and cook until just tender, 3 to 4 minutes.
4. In a small bowl, stir together the soy sauce, barbecue sauce, minced garlic, and chopped scallions. Pour into the skillet and bring to a brief boil, stirring.
5. Serve the chicken breast over a bed of bok choy, topped with sriracha.