Chicken and Bok Choy Stir Fry

Ingredients

• Chicken breast

  raw, skinless

  12 oz or 340g

• Salt

  table

  ¾ dash or 0.3g

• Black pepper

  ground

  ¾ dash or 0.08g

• Olive oil

  1 ½ tbsp or 20g

• Bok choy

  raw

  ¾ head or 630g

• Water

  3 tbsp or 44g

• Tamari soy sauce

  2 ¼ tbsp or 41g

• Barbecue sauce

  1 ½ tbsp or 26g

• Garlic

  raw

  1 ½ cloves, minced or 5g

• Scallions

  raw

  3 medium or 45g

• Sriracha

  3 tsp or 15g

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.