Chicken Stir Fry

This recipe is from the October (I don't know, I can never tell what dates magazines are from, it could be January 09 at this point) Real Simple magazine. I love bok choy, but never had a recipe to use it on so I was excited to try this. It's really easy and has so few ingredients that I can actually just write out the recipe for you instead of trying to find the link. I did make a change to it, I used Soy Vay Hoisin sauce instead of BBQ sauce because that's all I had. It came out great, I am definitely adding this into our chicken dish rotation.

2 boneless, skinless chicken breasts chopped into bite size pieces
4 green onions, chopped
3-4 bok choy things, quartered lengthwise
1/4 c. low sodium soy sauce
1/4 c. Jarred BBQ or Soy Vay Hoisin sauce
Salt and pepper
White rice

OK, cook the chicken in some olive oil over medium-high for 6-10 min. Season with salt and pepper. The recipe says 5 but my chicken must be really thick because that never works. Anyway, just cook it until it isn't pink and then set it on a plate.
Put the bok choy into the pan you just removed the chicken from, add 1/4 cup of water to the pan. Cover and cook for 3-4 min. until the veggies are soft.
Mix the green onions, soy sauce and BBQ or Soy Vay together. Pour that into the pan with the bok choy, bring to a boil. Add chicken. Cook and stir 2-4 min. until the chicken is heated up again.

Serve over white rice- or with any side you prefer.