Ingredients

(Serves 4)

• 1/4 cup low-sodium soy sauce
• 1/3 cup rice vinegar
• 2 garlic cloves, sliced
• 1 bay leaf
• 1 teaspoon olive oil
• 1/2 yellow onion, chopped
• 4 cups low-sodium chicken stock or broth
• 1 1/2 cups skinned and shredded roasted or boiled chicken breast meat (about 6 ounces)
• 1/2 cup uncooked whole-wheat couscous or 1 cup cooked brown rice
• 1/2 pound baby bok choy, halved lengthwise and sliced crosswise, 1/2-inch wide
• 2 green (spring) onions, including tender green tops, thinly sliced

Directions

In a small saucepan, combine the soy sauce, vinegar, garlic and bay leaf over medium-high heat. Heat the mixture until it just comes to a boil. Remove from the heat and set aside.

In a large saucepan, heat the olive oil over medium heat. Add the yellow onion and saute until soft and lightly golden, about 6 minutes. Add the chicken stock and bring to a boil. Add the soy sauce mixture, chicken and couscous. Return to a boil, reduce the heat to medium and simmer for 2 minutes. Add the bok choy and simmer until the bok choy is tender, about 2 minutes.

Discard the bay leaf. Ladle into warmed individual bowls and garnish with the green onions. Serve immediately.