Stir-Fried Chicken and Bok Choy: 15 minutes is all you need to create 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 waist line!
I have a love/hate relationship with taking my kids to the grocery store.
On one hand, I want to get in and get out and stay focused. I do NOT want to be checking out all the new flavors of gum in isle 13!
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However, by taking my children to the grocery store, I allow them to gain appreciation for different foods. I point out new vegetables they haven’t tried before or comment on how vibrant in season fruits look verses the fruit that is not in season.
In fact, the last time we were at the grocery store my kids asked if we could get Bok Choy. You see, they love stir-fried bok choy.
Stir-Fried Chicken and Bok Choy
Bok Choy is popular in Asian cuisine and my kids absolutely love Asian dishes that are a bit sweet and a bit spicy like Mongolian Chicken and Pad Thai, so no wonder they love Bok choy in Asian Recipes.
Nutrition of 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–it just tastes good and is versatile. It is tasty raw and great sautéed or stir-fried. Grilled bok choy is fabulous as well.
How to Make Stir Fry Chicken with Bok Choy
Step One: Make the Stir-Fry Sauce
- Mix together honey, garlic, soy sauce, and rice wine vinegar together.
You can use Maple Syrup or brown sugar in place of honey if you desire.
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 it. 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.
Notes on Easy Bok Choy Stir Fry
- 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.
- Feel free to use napa cabba, or another cabbage for this easy stir fry.
More 15 Minute Dinner Options
- 15 Minute Skinny Fettuccine Alfredo
- Honey Lemon Chicken Skillet
- Honey Lemon Chicken Asparagus Stir Fry
- Easy Vegetable Fried Rice
Chicken and Bok Choy Recipe
Stir-Fried Chicken and Bok Choy
An easy stir fry that comes together in less than 15 minutes with fresh vegetables and chicken.
Ingredients
- For the 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 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.
Recipe 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.
Rebecca @ Strength and Sunshine says
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!)
Kristen Chidsey says
Thanks Rebecca. That is funny about your brother 🙂
Bev Larson says
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!
Kristen Chidsey says
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!
Analida's Ethnic Spoon says
The stir fry sounds great! I love the grocery store and we are very spoiled by Wegmans! My son comes too!
KC the Kitchen Chopper says
Looks like it’s time to break out my wok! YUM!
Ashley | Spoonful of Flavor says
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.
Kristen Chidsey says
Thanks so much Ashley. I love quick meals!
ally says
Always great to find quick, EZ recipe for my busy busy milllenial adult sons! Thanks, darlin!
Kristen Chidsey says
You bet! Love helping people find easy and healthy meals!
Liz says
Oh, I’m loving your stir fry! Quick and delicious, I need to pick up some bok choy and add this to our menu 🙂
Kristen Chidsey says
I hope you do add it to your menu Liz 🙂
Beverley says
new love to your page and I have to say what a fantastic recipe. I’m off to discover your page and pinterest xoxo
Kristen Chidsey says
You just made my day Beverley–Thank you!
Wendy @ Wholistic Woman says
I love bok choy, I always pick it if we have that choice for our CSA
Kristen Chidsey says
Then this is the recipe for you Wendy 🙂
Alice @ Hip Foodie Mom says
This recipe looks great! I love Asian food!
Kristen Chidsey says
Thanks Alice!
Megan @ MegUnprocessed.com says
I love Bok Choy! It’s full of so many health benefits too!
Kristen Chidsey says
It is INSANELY good for you!
Kathryn @ Family Food on the Table says
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 🙂
Kristen Chidsey says
15 minutes are the best! And your kids will be there before you know it!
Morgan @ Morgan Manages Mommyhood says
Oh, this looks SO tasty! I love quick meals like this!
Kristen Chidsey says
Quick meals are essential for busy nights!
Ashley - Baker by Nature says
My family would love this meal!
Kristen Chidsey says
Then this is for you!
Easy Peasy Life Matters says
This sounds amazing!! And I was just craving stir-friy so it’s the perfect timing! 🙂
Kristen Chidsey says
Perfect timing indeed!
Carissa says
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 🙂
Kristen Chidsey says
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!
Agness of Run Agness Run says
What a finger-licking recipe, Kristen! Yummy!
Kristen Chidsey says
Thank you so much Agness!
MaryAnn says
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!
Kristen Chidsey says
Oh MaryAnn, thank you for sharing your success! Love hearing these stories!! Take care and hope you try out some other recipes <3
Linda says
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.
Kristen Chidsey says
Oh my goodness–spicy, honey? I must try that Linda! Thanks for sharing your success! I am so glad you enjoyed!
Anna says
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.
Kristen Chidsey says
I am so glad you enjoyed Anna! And yes, bok choy, much like spinach, will wilt significantly 🙂
Lexi says
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?
Kristen Chidsey says
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