Chicken and Bok Choy Stir-Fry

• 1 cup long-grain white rice
• 1 tablespoon canola oil
• 24 ounces boneless skinless chicken breasts, cut into 1-inch pieces
• kosher salt and black pepper
• 4 heads baby bok choy, quartered lengthwise
• 14 cup low sodium soy sauce
• 14 cup store-bought barbecue sauce
• 4 scallions, thinly sliced

1. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium-high heat.
3. Season the chicken with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes.
4. Transfer to a plate.
5. Add the bok choy and 1/4 cup water to the skillet.
6. Cover and cook until the bok choy is just tender, 3 to 4 minutes.
7. In a small bowl, combine the soy sauce, barbecue sauce, and scallions.
8. Add to the skillet and bring to a boil.
9. Return the chicken to the skillet and cook, tossing, just until heated through, 1 to 2 minutes.
10. By Kate Merker and Sara.

longgrain white rice, canola oil, chicken breasts, kosher salt, choy, soy sauce, storebought barbecue sauce, scallions

Taken from www.food.com/recipe/chicken-and-bok-choy-stir-fry-426331 (may not work)