Chicken and Bok Choy Stir-Fry

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
  • ¼ cup low-sodium soy sauce
  • ¼ cup store-bought barbecue sauce
  • 4 scallions, thinly sliced