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Chicken and Bok Choy Stir-Fry
- 1 cup long-grain white rice
- 1 tablespoon canola oil
- 4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 kosher salt and black pepper
- 1/4 cup heads baby bok choy, quartered lengthwise
- 1/4 cup low-sodium soy sauce
- 4 store-bought barbecue sauce
Directions:View on Real Simple
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