Chicken and Greens Sauté with Peanut Sauce

Ingredients

• 6 boneless, skinless chicken thighs (1½ pounds / 680 g), cut into 1-inch (2.5-cm) cubes
• 2 tablespoons soy sauce
• 2 tablespoons canola or vegetable oil
• 1 bunch scallions, thinly sliced, light and dark green parts separated
• 2 pounds (910 g) baby bok choy, stems removed and sliced into 1-inch (2.5-cm) pieces
• ¼ cup (60 ml) water
• 3 tablespoons rice vinegar
• 3 cups cooked whole grains, heated
• ½ cup Sweet-Hot Peanut Sauce
• ¼ cup (35 g) chopped roasted peanuts
• 1 small fresh red chile, thinly sliced

Instructions

1. Toss the chicken with 1 tablespoon soy sauce. Heat the oil in a large nonstick skillet over medium-high heat.
2. Add the chicken and cook, turning occasionally, until golden brown and almost cooked through, 8 to 10 minutes. Transfer to a plate and cover loosely with foil.
3. Add the light-colored scallion slices to the skillet and cook until softened, 2 to 3 minutes. Stir in the bok choy and water, cover, and cook, stirring occasionally, until wilted and tender, 6 to 10 minutes.
4. Stir in the rice vinegar and remaining 1 tablespoon soy sauce. Return the chicken to the skillet and toss to coat and heat through.
5. Serve over warm whole grains, drizzle with sweet-hot peanut sauce, and finish with chopped peanuts, dark scallion slices, and fresh red chile.