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.
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve over cooked rice or noodles and garnish with sesame seeds and chopped green onions if desired. Serve immediately.
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.
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
