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 that is full of veggies and a sweet and spicy sauce. This dish is full of flavor, yet light on the waistline!
If you love this simple Bok Choy Stir Fry, you will also love Simple Chicken Asparagus Stir Fry, Easy Fried Rice, and Orange Chicken.
Stir-Fried Chicken and Bok Choy
Bok Choy is popular in Asian cuisine and is absolutely delicious when stir-fried.
Paired with chicken, carrots and a slightly sweet and savory sauce, this Bok Choy Stir Fry, is one easy meal that packs in a lot of nutrition and flavor!l
What is Bok Choy?
- Bok choy is a member of the cabbage family and is has high amounts of nutrients, antioxidants, and Omega-3s.
- It is high in fiber and low in calories. (9 calories per cup!!)
- Bok Choy is especially rich in vitamin C, vitamin A, and vitamin K.
- For a vegetable, it is a great source of calcium, folate, and magnesium as well.
Bottom line–bok choy just tastes good and is versatile. It is tasty raw and great sautéed or stir-fried. Grilled bok choy is fabulous as well. But if you can not locate in your store, feel free to use napa cabbage in place of the bok choy.
Ingredients for Bok Choy Stir Fry
- Chicken--boneless, skinless chicken breasts or thighs
- Bok Choy
- Carrots
- Green Onions
- Sesame Seeds–for crunch
- Stir Fry Sauce
- Oil–cooking oil with high smoke point like sesame, coconut oil or canola oil.
Note if Using 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 and store sesame oil in the refrigerator to keep fresh.
Ingredients for Stir Fry Sauce
- Honey– Maple Syrup or brown sugar can be used in place of honey if desired.
- Ginger–freshly grated ginger, NOT powdered ginger
- Garlic
- Rice Wine Vinegar
- Soy Sauce–Be sure to use gluten-free soy sauce or tamari to keep this stir-fry gluten free.
How to Make Chicken and Bok Choy Stir Fry
Step One: Make the Stir-Fry Sauce
- Mix together honey, garlic, soy sauce, and rice wine vinegar together.
Step Two: Saute the Chicken and Vegetables
- Using an oil that has a high smoke point, like sesame oil, coconut oil, or canola oil, saute the chicken over medium-high heat until just browned.
- Add in the bok choy and other vegetables and saute until crisp tender.
- Add in the simple 5 ingredient stir fry sauce and stir it all up.
- Serve.
The verdict?
We all loved this bok choy recipe. So next time you are out and see bok choy, grab it and get cooking. In 15 minutes, you will have a tasty dinner that is good for you and easy to prepare.
More 15 Minute Dinner Options
- 15 Minute Skinny Fettuccine Alfredo
- Honey Lemon Chicken Skillet
- Chicken Asparagus Stir Fry
- Easy Vegetable Fried Rice
Stir-Fried Chicken and Bok Choy
Ingredients
Sauce
- 2 tablespoons honey
- 1/2 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
- 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 1/2 cup matchstick carrots
- 5-6 green onions diced
- 1 tablespoon sesame seeds
- 1/4 cup chopped cilantro if desired
Instructions
- 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, green onions, and sesame seeds. Stir continuously for 3 minutes and then add in sauce. Cook until sauce has coated the chicken and vegetables and heated through.
- Serve with a sprinkle of cilantro if desired.
Notes
- 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.
Kristen Chidsey
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Was just wondering what is the difference between the light and dark sesame oil? I made this dish tonight and it looks delicious! I haven’t tried it yet waiting for the rest of the family.
Hi Debra! I hope you and your family enjoyed this stir fry! Dark sesame oil is made with toasted sesame seeds and has a higher smoke point and a more pronounced taste. Light sesame oil is more mild and does not overpower dishes and is better suited to stir fries 🙂
Can’t wait to try this but also wondering if would hold up to take to a potluck?
Hi Melissa, this recipe is best served fresh as the chicken may dry out if reheated. If you do take it the potluck, I would warm it with a bit of chicken stock 🙂
Easy, fast, tasty, and healthy. Loved i!
Yay! So glad this checked all the boxes for you Naihila!
Very simple and remarkably flavourable. We didn’t have carrots so broccoli was substituted and it was great also. Definitely a keeper!
I am so glad you loved this recipe Leanne! And I think it is always best if you can use what you have on hand 🙂
I have never fixed bok Choy before….this was a delicious recipe and I will be fixing it again!! Thank you!
I am so glad you enjoyed Debbie!
Planning to make tomorrow, do you use the stalks and leaves? TIA
Yes I do Franchiska! I hope you and your family enjoy!
I made this tonight for dinner. I added shallots and Chile oil. We like a little spice. It was delicious. My family raved about it. Definitely a new weekly meal for us. Our first time eating Bok Choy. So glad I found this recipe. Thanks so much.
Hi Veronica! I am so happy you found this recipe as well and that your family raved about it! I hope you continue to enjoy week after week 🙂
I just got some Bok Choy in my first CSA haul of the season. I was happy to come across a familiar site when I searched for some new recipe ideas. 🙂
Wahoo!!! You will love this recipe LeAndra. I also just scored some local book choy myself. Enjoy friend😘
I never used bok choy before….do I cut it against the “grain” so to speak….like celery? Or along the grain like you did your carrots?
Hi Colleen! I like to cut bok choy like you would celery. I hope you enjoy!
Made this for dinner and the fam was happy. Added rice noodles and will be tripling the amounts for my family of six next time. Doubling wasn’t enough. Thanks for a delicious dinner to introduce my family to bok choy with! Winning!
Oh I love hearing that your entire family enjoyed. Thank you for taking the time to comment 🙂
I have to admit I didn’t expect much from anything with book choy in it- looked too much like pallid celery to me. I’m not sure if I even know why I bought it. What a wonderful surprise to to find that it’s simply delicious, even though I cheated by substituting peanut oil, powdered garlic and ginger, a quarter of a regular onion, and leftover lime marinated chicken strips from fahitas from the night before. Can’t wait to try it with the right ingredients!
Roger, I am so glad you enjoyed this recipe. I have to chuckle because my husband was just as skeptical as you about bok choy, but he loves this quick stir fry. I hope you continue to enjoy!
Getting my husband to eat different vegetables sometimes is a chore. He LOVED it. It was quick, easy and sooo tasty.
I love hearing that! My husband (who is also picky) loves this dish as well.
We made this today but substituted leftover Christmas turkey for the chicken. It was so delicious! The Bok Choy! The sauce…so good. Thank you for this.
I am so glad you enjoyed Al! And great idea to use leftover turkey 🙂
Thanks for the recipe it was a great starting point! Just a warning I followed the recipe as written and the sesame oil started to smell acrid. I looked it up and sesame oil has a low smokepoint. Sure enough it tasted burned. I started all over with peanut oil. Are you sure you used sesame oil?
Hi Lexi, Light sesame oil actually has a high heat point from 350 degrees to 425 degrees, but I probably need to clarify that it needs to be light and not a dark sesame oil. Also, if your sesame oil had gone bad (or been kept in pantry instead of fridge) it would smell horrible and go rancid quickly. I am sorry you had to start over though! Great thinking on using peanut oil. But here is more info on sesame oil https://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html
l made this tonight and it was SO good. I didn’t realize how much the bok choy would cook down and didn’t put in the whole head of it! I will do that next time.
I am so glad you enjoyed Anna! And yes, bok choy, much like spinach, will wilt significantly 🙂
This was delicious! I used precooked chicken leftover from a whole chicken I made a few days ago, I think it sopped up most of the sauce, so if you too use precooked chicken you might want extra sauce. I also used a spicy honey, included chilies which gave it a nice kick.
Oh my goodness–spicy, honey? I must try that Linda! Thanks for sharing your success! I am so glad you enjoyed!
Just made this- am not a good cook & never cook Asian & have a very picky husband & guess what- we both LOVED it! Hurray! & thank you!
Oh MaryAnn, thank you for sharing your success! Love hearing these stories!! Take care and hope you try out some other recipes <3
What a finger-licking recipe, Kristen! Yummy!
Thank you so much Agness!
Just made it tonight! What a hit!!! For once our whole family loves it. I will be making this again 🙂 I didn’t have Rice Wine Vinegar so I subbed it for Red Wine Vinegar. Turned out awesome….. I also doubled everything, I like to have leftovers for our girls lunches. Oh, I did NOT use honey ( we are following a ketogenic way of eating) I just left it out, I didn’t sub anything back in and we didn’t miss it. I don’t do soy sauce either. I DID sub this with Liquid Aminos which tastes identical to soy sauce. Thanks for sharing 🙂
YEA!! I love all the changes you made Carissa. Ultimately, you have to make it work for you. I often use Amino Acids, and LOVE them!
This sounds amazing!! And I was just craving stir-friy so it’s the perfect timing! 🙂
Perfect timing indeed!
My family would love this meal!
Then this is for you!
Oh, this looks SO tasty! I love quick meals like this!
Quick meals are essential for busy nights!
It doesn’t get much better than a 15-minute dinner! Especially when it means you can introduce your kids to new veggies – love that he picked this out himself and helped prepare the meal! Mine are a bit too young yet for that part, but I’ll be working with them to get there 🙂
15 minutes are the best! And your kids will be there before you know it!
I love Bok Choy! It’s full of so many health benefits too!
It is INSANELY good for you!
This recipe looks great! I love Asian food!
Thanks Alice!
I love bok choy, I always pick it if we have that choice for our CSA
Then this is the recipe for you Wendy 🙂
new love to your page and I have to say what a fantastic recipe. I’m off to discover your page and pinterest xoxo
You just made my day Beverley–Thank you!
Oh, I’m loving your stir fry! Quick and delicious, I need to pick up some bok choy and add this to our menu 🙂
I hope you do add it to your menu Liz 🙂
Always great to find quick, EZ recipe for my busy busy milllenial adult sons! Thanks, darlin!
You bet! Love helping people find easy and healthy meals!
I love stir fry meals for dinner during the week! I love that they make great leftovers too. This stir dry with chicken and bok choy looks amazing.
Thanks so much Ashley. I love quick meals!
Looks like it’s time to break out my wok! YUM!
The stir fry sounds great! I love the grocery store and we are very spoiled by Wegmans! My son comes too!
First of all, delicous stir fry! Everything I’d want!
When my brother and I were younger we LOVED going to the grocery with my mom! It was a palace for “imaginative play” for us 😉 Of course I still love doing all the shopping, but my brother…haha not so much (I’m not even sure how he gets his food!)
Thanks Rebecca. That is funny about your brother 🙂
We loved it! But in what world would this take only 5 minutes to prep? It took me longer than that cut the carrots into matchsticks! The result was worth it, but it took me at least 30 minutes to prep. Just saying!
Hi Bev! First of all, I am so glad you enjoyed this meal. As far as prep time goes, I am so sorry it took so long. I use a vegetable peeler to “cut” my carrots with so it literally takes less than a minute for me. But cutting into matchsticks is MUCH more tedious!