Welcome to Chicken With Bok Choy. The regular, wholesome, and healthy recipe blog for everyone. You will find delicious, quick and easy recipes to make now.
Chicken with Bok Choy is a healthy recipe that has quickly become a staple in our home. It makes great left-overs and I love how you can use it as a side dish or main meal.
Stir-Fried Chicken with Bok Choy
In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don’t crowd the meat in the pan, and make sure the wok and oil are nice and hot before you add the chicken.
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons light-brown sugar
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 4 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 2 garlic cloves, thinly sliced
- 2 teaspoons minced peeled fresh ginger
- 4 cups sliced bok choy (from 1 head)
- 1 small red chile or jalapeno, seeded and sliced
- Cooked rice, for serving
- Step 1In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.
Stir-frying is fast — have all your ingredients prepped before you begin.
STIR-FRIED CHICKEN AND BOK CHOY
Stir-Fried Chicken and Bok Choy is an easy stir fry recipe that only requires 15 minutes to make! This Asian inspired main course stir-fry is full of veggies and a sweet and spicy sauce and is full of flavor, yet light on the waistline!
This one-pot Bok Choy Stir Fry with Chicken is a hearty, healthy meal that can stand alone and makes a great low-carb meal. Or you can serve this stir-fry over Instant Pot Rice or Cauliflower Rice if desired.
Bok Choy is a nutrient-dense vegetable that is popular in Asian cuisine.
While I love sautéed bok choy, when paired with chicken, carrots, and a slightly sweet and savory sauce, this stir fry is one easy meal that packs in a lot of nutrition and flavor!
And anytime dinner can come together in one pan and in just 15 minutes that is healthy and family-approved it will be on repeat at my house!
- Chicken: Use either boneless, skinless chicken breasts or thighs.
- Bok Choy: You can use baby or adult bok choy and it is available at most grocery stores. However, feel free to use napa cabbage in place of the bok choy if you can not find bok choy.
- Stir Fry Sauce: This sweet and savory sauce is made with soy sauce, garlic, honey, ginger, and rice wine vinegar.
- Oil: It is important to use cooking oil with a high smoke point like sesame, coconut oil, or canola oil. Be sure to use LIGHT sesame oil instead of dark sesame oil for this stir-fry–also be sure your sesame oil does not smell rancid before using and store sesame oil in the refrigerator to keep fresh.
HOW TO MAKE CHICKEN AND BOK CHOY STIR FRY
- Mix together honey, garlic, soy sauce, and rice wine vinegar together.
- Heat the oil in a large nonstick pan over medium-high heat.
- Saute the chicken over medium-high heat until just browned.
- Add in the bok choy, carrots, and green onions and saute until crisp-tender.
- Pour in the sauce and stir to coat. Let cook for 1-2 minutes just to heat through and the flavors to incorporate.
- Sprinkle with toasted sesame seeds and cilantro if desired and serve plain or over Instant Pot Brown Rice.
RECIPE TIPS AND NOTES
- To keep this Stir-Fry Gluten-Free, use Tamari in place of soy sauce or your favorite gluten-free brand of soy sauce.
- For a Paleo-friendly recipe, use maple syrup in place of the honey. You can also opt to omit the sweetener from the recipe entirely to keep the carb count even lower.
- Leftovers can be stored in the refrigerator for up to 3 days. I do not recommend freezing this recipe.
Stir-Fried Chicken and Bok Choy
Chicken and Bok Choy stir-fry is full of chicken, veggies, and a sweet and spicy sauce and comes together in just 15 minutes!
Course: Main Course
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- ▢2 tablespoons honey
- ▢½ teaspoon freshly grated ginger
- ▢2 cloves of garlic grated or minced finely
- ▢2 tablespoons reduced sodium gluten-free soy sauce
- ▢1 tablespoon rice wine vinegar
For the Stir Fry
- ▢1 teaspoon light sesame oil see notes
- ▢1 pound boneless skinless chicken breasts, cut into 1 inch chunks
- ▢1 head of bok choy washed and cut into 1 inch strips
- ▢2 large carrots peeled in strips or ½ cup matchstick carrots
- ▢5-6 green onions diced
- ▢1 tablespoon sesame seeds
- ▢¼ cup chopped cilantro if desired
Prevents your screen from going dark while preparing the recipe.
- Stir together all the ingredients for the sauce and set aside.
- Heat sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes. Add in bok choy, carrots, and green onions. Stir continuously for 3 minutes and then add into the sauce. Cook until the sauce has coated the chicken and vegetables and heated through.
- Serve with a sprinkle of cilantro and toasted sesame seeds if desired.
- Be sure to use gluten-free soy sauce or tamari to keep this gluten-free.
- Be sure to use LIGHT sesame oil instead of dark sesame oil for this stir-fry–also be sure your sesame oil does not smell rancid before using.
- Sesame oil needs to be kept in the refrigerator to remain fresh.
- In place of sesame oil, feel free to use canola or peanut oil.
- Feel free to add in up to ½ teaspoon of crushed red pepper flakes for additional spice.
- Use maple syrup in place of honey for a Paleo-Friendly recipe, or omit the sugar altogether if desired.
- Leftover can be refrigerated for up 3 days.
Bok Choy Chicken
Bok Choy Chicken – easy bok choy stir-fry recipe with chicken, ginger in a light Chinese brown sauce. This unique recipe is so healthy and delicious!
Bok Choy and Chicken
Bok choy is a healthy Chinese cabbage with mildly bitter white stems and green leaves. They are many ways to cook them, for example: garlic bok choy.
Bok Choy Chicken
If you go to a Chinese restaurant, the server would usually recommend two or three types of vegetable stir-fry: plain, garlic or with oyster sauce.
You choose your cooking styles and then the the type of vegetable you like.
Protein like chicken, shrimp or pork is commonly added to vegetables. This Chinese Bok Choy Chicken recipe is basically a stir-fried vegetable dish with chicken.
How to Cook Bok Choy like Chinese Restaurants?
There are two important cooking techniques and tips when it comes to vegetables:
- Do not kill your vegetables, they are already dead. A perfectly cooked bok choy should appear crisp and crunchy.
- The color of the cooked vegetables should be green and not purple. The stems and leafy green should be glossy.
Bok Choy Recipe Ideas
I love the combination of bok choy and chicken, but you can use a variety of ingredients for delicious recipe ideas.
- Use shrimp, such as baby bok choy with shrimp.
- Mushroom like this garlic mushroom bok choy recipe.
- Fish cake or sliced fish balls.
Frequently Asked Questions
Is It Safe To Eat Raw Bok Choy?
Yes, after rinsing with cold water to remove the dirt trapped inside the stems and leaves, you can eat the vegetables. It’s completely safe.
Is It A Superfood?
According to the Center for Disease Control and Prevention’s list of 41 powerhouse fruits and vegetables, it ranks number 2 under the label “Chinese cabbage.” It’s a superfood loaded with vitamin C, anti-oxidants such as Sulforaphane and Carotenoids.
How Many Calories per Serving?
This recipe is only 188 calories per serving.
What Dishes to Serve with This Recipe?
This meal is best served with other main dishes. For a wholesome Chinese meal and easy weeknight dinner, I recommend the following recipes.
SHRIMP FRIED RICE
SICHUAN (SZECHUAN) COLD NOODLES
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!YES, I WANT IT
YIELD: 2 PEOPLE
Bok Choy Chicken
Bok Choy Chicken – easy vegetable stir-fry recipe with bok choy, chicken, garlic and a simple sauce. So EASY, healthy and takes only 15 minutes.
PREP TIME10 minutes
COOK TIME10 minutes
TOTAL TIME20 minutes
- 6 oz. (170 g) boneless and skinless chicken breast, cut into thin pieces
- 2 tablespoons oil
- 8 oz. (226 g) bok choy (sliced into pieces)
- 1 inch (2 cm) piece ginger, peeled and sliced into pieces
- 1/2 tablespoon soy sauce
- 1/2 tablespoon corn starch
- 1/2 tablespoon oyster sauce
- 2 tablespoons water
- 1/4 teaspoon sesame oil
- 3 dashes white pepper
- 1 teaspoon wine
- 1/2 teaspoon sugar
- Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.
- Cut the bok choy into pieces.
- Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken so the texture is tender and vevelty smooth.
- Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.
- Dish out and serve immediately with steamed white rice.
Bok Choy Chicken
2 peopleAmount Per ServingCalories188Total Fat16gSaturated Fat1.8gCholesterol54mgSodium97mgCarbohydrates2.5gFiber1.1gSugar1.3gProtein19.7g