Chicken-Bok Choy Stir-Fry
Makes 4 servings

Prep Time: 15 min.
Cooking Time: 10 min.

Ingredients:

• 8 - ounces chicken tenderloins (cut in half crosswise)
• 1/3 - cup bottle stir-fry sauce
• 1-1/2 - teaspoon fresh garlic (minced)
• 1/4 - teaspoon crushed hot red pepper flakes
• 1 - pound bok choy (small, separated into stalks and washed)
• 1 - large yellow or red bell pepper
• 1 - bunch large scallions
• 3 - ripe plum tomatoes
• 1 - teaspoon sesame seeds
• 2 - Tablespoons vegetable oil

Directions:

1. In a medium-size bowl, you want to toss the chicken with 1-Tablespoon of stir-fry sauce, garlic, and red pepper. (Evenly coast)
2. Let marinade at room temperature while you get the vegetables ready.
3. Cut the bok choy crosswise into 1-inch pieces.
4. Halve the bell pepper and remove seeds and white ribs.  Cut lengthwise into 1/2-inch strips and cut the strips in half.
5. Cut the scallions into 1-inch lengths.
6. Cut tomatoes into small chunks.
7. In a wok or large, deep skillet at medium-high heat, cook the sesame seeds for 1 to 2 minutes or until lightly toasted.  (Stir constantly) Place toasted sesame seeds on paper towels.
8. In wok or skillet at medium-high heat, add oil and heat until very hot and rippling (but not smoking).
9. Add the chicken and stir-fry 1-1/2 minutes or until lightly browned.  (Inside will still be pink.)  Using a slotted spoon, remove to a plate.
10. Add the bell pepper and stir-fry for 1 minutes.  Add the bok choy and stir-fry for about 3 minutes or until the vegetables are crisp tender.
11. Add the scallions, tomato, remaining stir-fry sauce, and chicken.  Stir-fry for 2 minutes or until the chicken is just cooked through.
12. Sprinkle with sesame seeds and serve over rice.

Per servings: Calories 193, Fat 8g 
Protein 17g, Carb 18g, Chol 33mg,
Sodium 5953mg, Calc 48mg