Stir-Fried Chicken and Bok Choy is an easy 15-minute dinner recipe, featuring juicy chicken and crisp-tender vegetables in a sweet and spicy sauce that is full of flavor, yet light on the waistline.
If you are looking for a recipe for bok choy, this Chicken Bok Choy Stir Fry is the ultimate quick-cooking healthy dinner recipe that lets this nutrient-dense vegetable shine!
What is Bok Choy?
Bok Choy is a variety of Chinese cabbage that is easy to find at most grocery stores. It is crisp, bright, fresh, and full of vitamins and minerals. And downright delicious when stir-fried.
When I am looking for a quick side dish, I love making stir-fried bok choy. But when I want a one-pot main course, adding lean chicken and carrots to the mix creates a simple meal that packs in a lot of nutrition and flavor.
Reasons to Love Chicken & Bok Choy Stir-Fry
- 15-Minute Dinner Recipe. This chicken dinner comes together faster than you can get through a drive-thru or call for take-out!
- Packed with Nutrients. Made with lean chicken that is rich in protein and vitamin-rich bok choy, this simple dinner recipe is not only good for you, but also downright delicious.
- Easy-to-Find Ingredients. This stir-fry is made with fresh ingredients you can find at any local grocery store. And the stir-fry sauce is made with pantry staples you likely always have on hand.
- Family-Approved. The Stir-Fry sauce for this chicken and bok choy recipe is made sweet and savory and not all overpowering, making it a kid-friendly, healthy dinner recipe.
- Adaptable. If you don't have bok choy or don't care for it, you can swap it out for another vegetable you like or have on hand.
Notes on Ingredients Needed
- 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 fresh bok choy.
- Stir Fry Sauce: This sweet and savory sauce is made with soy sauce, minced garlic, honey, grated gingerroot, and rice wine vinegar. Be sure to use low-sodium soy sauce to control the level of sodium if needed.
- Oil: It is important to use cooking oil with a high smoke point like sesame oil, 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.
recipe modifications
- 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 honey. You can also opt to omit the sweetener from the recipe entirely to keep the carb count even lower.
- Swap out the Bok Choy: Feel free to use additional carrots, asparagus, broccoli, and/or mushrooms in place of the bok choy.
How to Make Chicken and Bok Choy Stir Fry
- Because this stir-fry comes together so quickly, it is best to prepare the sauce before beginning to saute the chicken and vegetables. To do so, mix together honey, garlic, soy sauce, and rice wine vinegar together in a small bowl and set aside to add to the stir-fry later.
- Heat the oil in a large nonstick pan or wok over medium-high heat.
- Once the oil has heated, add in the cubed chicken and saute over medium-high heat until just browned.
- Once the chicken is browned, add in the bok choy, carrots, and green onions and saute until crisp-tender.
- Pour the reserved sauce into the pan and stir to coat. Let everything simmer for 1-2 minutes just to heat through and for the flavors to incorporate.
Serving Suggestions
This Chicken Bok Choy Stir-Fry is a hearty, healthy meal that can stand alone and makes a great low-carb meal, or can be stretched to feed a few more mouths by serving with a side of Instant Pot Brown Rice, Instant Pot Jasmine Rice, or cauliflower rice if desired.
I also recommend topping this stir fry with toasted sesame seeds for a nice contrast in texture.
More Quick & Easy Dinner Recipes
- Hunan Chicken
- Shrimp Stir-Fry
- Chicken Asparagus Stir Fry
- Homemade Orange Chicken
- Chicken and Mushroom Stir-Fry
This Chicken and Bok Choy Stir-Fry is a great way to use bok choy to create a fast 15-minute dinner! If you gave this recipe a try, I would love for you to leave a comment below!
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!
Print
Pin
Rate
Servings: 4
Calories: 226kcal
Ingredients
Sauce
- 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
Instructions
- In a small mixing bowl, combine the honey, ginger, garlic, vinegar, and soy sauce together until well combined. Set aside to add to stir-fry later.
- Heat the sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes, until golden on all sides. Add in bok choy, carrots, and green onions. Stir continuously for 3 minutes to evenly cook the vegetables until crisp-tender. After 3 minutes, add in the sauce and cook for 1-2 minutes to coat the chicken and vegetables with the sauce and heat it through.
- Serve with a sprinkle of cilantro and toasted sesame seeds if desired.
Notes
Sesame 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. In place of sesame oil, feel free to use canola or peanut oil.
Spice it up: Feel free to add up to ½ teaspoon of crushed red pepper flakes for additional spice.
Bok Choy: Feel free to use napa cabbage in place of bok choy.
Gluten-Free: Use gluten-free soy sauce or tamari to keep this gluten-free.
Paleo-Friendly: Use maple syrup in place of honey for a Paleo-Friendly recipe, or omit the sugar altogether if desired.
Storage: Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. I do not recommend freezing this recipe.
Nutrition
Calories: 226kcal | Carbohydrates: 17g | Protein: 28g | Fat: 5g | Cholesterol: 72mg | Sodium: 292mg | Potassium: 1097mg | Fiber: 3g | Sugar: 12g | Vitamin A: 14660IU | Vitamin C: 100.5mg | Calcium: 267mg | Iron: 2.7mg
Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
valerie roach
this is a great dish - really easy to make and quick! I did add some chicken stock when I added all the ingredients to keep it moist
Kristen Chidsey
Wonderful! So happy to hear you enjoyed!
David
Very tasty but next time I might double the sauce to increase the moisture. Started the carrots with the chicken as they can be a little tough, worked fine. Used pure olive oil as what we had. It worked fine but had to add extra. Overall, a great dish.
Jane
I made this today and it was really tasty. I had some leftover cauliflower in my fridge so I used that as well. Also, I didn’t have any honey so I used maple syrup.
D
Thought it was tasty and would use again. Did use brown sugar instead of honey;
And doubled the sauce. Chicken was a little dry ,planning on cooking it, removing from the pan, and putting it back in with the sauce
Shannon
This was brilliant! I added walnuts with the sesame seeds because I like the added nutrition. I love cornstarch for gravy but didn't add it because I am trying to go 100% NON-GMO. I am not on any diet plan but WAPF (Weston A. Price Foundation) informs my choices. Thank you for this recipe!
Charlie
You can use white or brown sugar instead of honey. Real Chinese cooking doesn't use honey and honey is expensive.
Jeanne
Very good made rice to go with this dish as there was a bit of liquid
Tony
Easy fast delightful dish. Made according to the recipe, with a bit of hot pepper flakes. Recommend.
Kristen Chidsey
Thanks for sharing your review. I love hearing you enjoyed this stir fry Tony!
Jane Poole
Wonderful dish! Made it as written, except doubled the sauce and added some red pepper flakes since we like a little more sauce and spice. This recipe is delicious and is going into our dinner rotation.
Kristen Chidsey
I love hearing that, Jane! Thanks for sharing!