Spring Greens

With Matt back in town, we go through our organic delivery box a little more quickly now, so a trip to the farmers market on the weekend is a great way to supplement fresh fruits and veggies that we have already gone through or didn't get.

Baby Bok Choy is now in season and abundant at the Sierra Madre market. When I saw it, I immediately thought of this recipe from Real Simple. I had tried it quite awhile ago, but thought I should give it another try. I'm sure glad I did! We served organic d'anjou pears on the side. A wonderful compliment.

Chicken and Bok Choy Stir-Fry

Serves 4

Hands-on Time: 15m

Total Time: 25m

Ingredients

• 1 cup long-grain white rice
• 1 tablespoon canola 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
• 4 scallions, thinly sliced

Directions

1. Cook the rice according to the package directions.

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.

3. 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.

4. 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, just until heated through, 1 to 2 minutes. Serve with the rice.