Get FREE weekly meal plans!

· 44 Comments

Stir-Fried Chicken and Bok Choy

30 Minute Meals· Allergy Friendly Recipes· Dairy-Free· Gluten-Free· Main Courses· Paleo· Poultry and Pork· Real Food

Share
Tweet
Pin
Jump to Recipe Print Recipe

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!

Stir-Fried Chicken and Bok Choy on white plate with chopsticks

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!

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.

Stir-Fried Chicken and Bok Choy in skillet

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.

Easy, Healthy, Frugal Meal plans.

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

Chicken and Bok Choy Recipe

4.77 from 13 votes
Print

Stir-Fried Chicken and Bok Choy

An easy stir fry that comes together in less than 15 minutes with fresh vegetables and chicken. 

Course Main Course
Cuisine Chinese
Keyword Bok Choy Stir Fry, Chicken and Bok Choy Stir Fry
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 226 kcal

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

  1. Stir together all the ingredients for the sauce and set aside.
  2. 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.
  3. 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.  
Nutrition Facts
Stir-Fried Chicken and Bok Choy
Amount Per Serving
Calories 226 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Cholesterol 72mg 24%
Sodium 292mg 12%
Potassium 1097mg 31%
Total Carbohydrates 17g 6%
Dietary Fiber 3g 12%
Sugars 12g
Protein 28g 56%
Vitamin A 293.2%
Vitamin C 121.8%
Calcium 26.7%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

More From A Mind "Full" Mom

Slow Cooker Chili
Peanut Butter Chocolate Chip Banana Muffins
Slow Cooker Mongolian Chicken
Share
Tweet
Pin

Comments

  1. 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!)

    Reply


    • 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!

      Reply

      • 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!

        Reply


  2. The stir fry sounds great! I love the grocery store and we are very spoiled by Wegmans! My son comes too!

    Reply

  4. 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.

    Reply

  6. Oh, I’m loving your stir fry! Quick and delicious, I need to pick up some bok choy and add this to our menu 🙂

    Reply


  7. new love to your page and I have to say what a fantastic recipe. I’m off to discover your page and pinterest xoxo

    Reply


  11. 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 🙂

    Reply

  14. This sounds amazing!! And I was just craving stir-friy so it’s the perfect timing! 🙂

    Reply


  15. 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 🙂

    Reply

    • 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!

      Reply


  17. 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!

    Reply

    • Oh MaryAnn, thank you for sharing your success! Love hearing these stories!! Take care and hope you try out some other recipes <3

      Reply


  18. 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.

    Reply

    • Oh my goodness–spicy, honey? I must try that Linda! Thanks for sharing your success! I am so glad you enjoyed!

      Reply


  19. 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.

    Reply

    • I am so glad you enjoyed Anna! And yes, bok choy, much like spinach, will wilt significantly 🙂

      Reply


  20. 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?

    Reply


  21. 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.

    Reply


  22. Getting my husband to eat different vegetables sometimes is a chore. He LOVED it. It was quick, easy and sooo tasty.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

FEATURED ON

Left Menu Icon