Chicken and Bok Choy Stir Fry

Why You’ll Love This Recipe

Chicken and Bok Choy Stir Fry is a flavorful, nutrient-packed dish that’s easy to make in just 20-30 minutes. The tender chicken is sautéed with fresh bok choy, and the savory stir-fry sauce coats everything beautifully. It’s a healthier alternative to take-out and customizable with your favorite vegetables or extra spice if desired. The recipe is also gluten-free (if you use gluten-free soy sauce) and can be made with minimal effort, yet tastes like a dish from your favorite Asian restaurant.

Ingredients

• 1 lb boneless, skinless chicken breasts (or thighs), thinly sliced

• 2 tablespoons vegetable oil (or sesame oil)

• 2-3 heads of baby bok choy, chopped (or 1 large bok choy)

• 1 red bell pepper, sliced

• 1 medium carrot, thinly sliced

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1/4 cup soy sauce (or tamari for gluten-free)

• 1 tablespoon oyster sauce (optional, for depth of flavor)

• 1 tablespoon hoisin sauce (optional, for sweetness)

• 1 teaspoon rice vinegar (or white vinegar)

• 1 teaspoon sesame oil

• 1/2 teaspoon red pepper flakes (optional, for spice)

• 1 tablespoon cornstarch (optional, for thickening)

• Cooked rice or noodles (for serving)

• Sesame seeds (optional, for garnish)

• Green onions, chopped (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the ingredients: Start by slicing the chicken into thin strips. Chop the bok choy, slice the bell pepper, and julienne the carrot. Mince the garlic and grate the ginger.

2. Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce (if using), rice vinegar, sesame oil, and red pepper flakes. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry and add it to the sauce mixture. Set aside.

3. Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken in a single layer and cook for 4-5 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

4. Sauté the vegetables: In the same skillet, add another tablespoon of oil if needed. Add the minced garlic, grated ginger, and sliced bell pepper. Stir-fry for 1-2 minutes until fragrant and the vegetables begin to soften.

5. Add bok choy and carrot: Add the chopped bok choy and carrot to the skillet and cook for an additional 3-4 minutes, stirring frequently, until the bok choy is wilted and tender but still crisp.

6. Combine the chicken and sauce: Return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables. Stir everything together to coat evenly in the sauce. Cook for another 2-3 minutes until the sauce thickens slightly and everything is heated through.

7. Serve: Serve the stir fry over cooked rice or noodles. Garnish with sesame seeds and chopped green onions if desired.

8. Enjoy: Enjoy your flavorful Chicken and Bok Choy Stir Fry, a perfect balance of savory, tangy, and slightly spicy flavors!

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15-20 minutes

• Total Time: 20-30 minutes

Variations

• Add extra vegetables: Feel free to add more veggies like snow peas, mushrooms, or broccoli for more flavor and nutrients.

• Spicy version: Increase the amount of red pepper flakes, or add a tablespoon of sriracha or chili garlic sauce for extra heat.

• Tofu alternative: Substitute the chicken with tofu for a vegetarian or vegan version of the stir fry. Press the tofu to remove excess moisture before sautéing it until crispy.

• Other proteins: You can also substitute the chicken with beef, shrimp.

• Serve with noodles: Instead of rice, you can serve the stir fry over cooked noodles such as soba, rice noodles, or udon for a delicious twist.

Storage/Reheating

• Storage: Store leftover stir fry in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the stir fry in a skillet over medium heat, adding a splash of water or soy sauce to help loosen the sauce. You can also microwave individual servings for 1-2 minutes until heated through.

Conclusion

Chicken and Bok Choy Stir Fry is a quick, healthy, and flavorful dish that’s packed with protein, vegetables, and bold spices. This easy one-pan meal comes together in just 30 minutes and can be customized with your favorite vegetables and protein. Whether you’re looking for a quick weeknight dinner or a meal prep option, this stir fry is sure to satisfy your cravings for a hearty, nutritious, and delicious dish.

Chicken and Bok Choy Stir Fry

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• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 20-30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stir-Frying
• Cuisine: Asian

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Description

Chicken and Bok Choy Stir Fry is a healthy, quick, and flavorful dish that combines tender chicken, crunchy bok choy, and a savory sauce with hints of garlic, ginger, and soy. Perfect for a weeknight dinner or meal prep, it’s both light and satisfying.

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Ingredients

• 1 lb boneless, skinless chicken breasts (or thighs), thinly sliced
• 2 tablespoons vegetable oil (or sesame oil)
• 2–3 heads of baby bok choy, chopped (or 1 large bok choy)
• 1 red bell pepper, sliced
• 1 medium carrot, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (optional, for depth of flavor)
• 1 tablespoon hoisin sauce (optional, for sweetness)
• 1 teaspoon rice vinegar (or white vinegar)
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional, for spice)
• 1 tablespoon cornstarch (optional, for thickening)
• Cooked rice or noodles (for serving)
• Sesame seeds (optional, for garnish)
• Green onions, chopped (optional, for garnish)

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Instructions

1. Start by slicing the chicken into thin strips. Chop the bok choy, slice the bell pepper, and julienne the carrot. Mince the garlic and grate the ginger.
2. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce (if using), rice vinegar, sesame oil, and red pepper flakes. For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons of water and add it to the sauce mixture. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove the chicken and set aside.
4. In the same skillet, add another tablespoon of oil if needed. Add minced garlic, grated ginger, and sliced bell pepper. Stir-fry for 1-2 minutes until fragrant and vegetables soften.
5. Add the bok choy and carrot to the skillet. Cook for 3-4 minutes until the bok choy wilts and becomes tender but still crisp.
6. Return the chicken to the skillet and pour the sauce over the chicken and vegetables. Stir to coat everything evenly and cook for another 2-3 minutes until the sauce thickens slightly and everything is heated through.
7. Serve over cooked rice or noodles and garnish with sesame seeds and chopped green onions if desired. Serve immediately.

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Notes

Feel free to add more veggies like snow peas, mushrooms, or broccoli for extra flavor and nutrients.If you prefer more spice, increase the red pepper flakes or add sriracha or chili garlic sauce.For a vegetarian version, substitute the chicken with tofu (press to remove moisture and sauté until crispy).This recipe works well with other proteins like beef or shrimp.For a twist, serve over noodles like soba, rice noodles, or udon instead of rice.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 65mg