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 is full of veggies and a sweet and spicy sauce and is full of flavor, yet light on the waistline!
This one-pot Bok Choy Stir Fry with Chicken is a hearty, healthy meal that can stand alone and makes a great low-carb meal. Or you can serve this stir-fry over Instant Pot Rice or Cauliflower Rice if desired.
Bok Choy is a nutrient-dense vegetable that is popular in Asian cuisine.
While I love sautéed bok choy, when paired with chicken, carrots, and a slightly sweet and savory sauce, this stir fry is one easy meal that packs in a lot of nutrition and flavor!
And anytime dinner can come together in one pan and in just 15 minutes that is healthy and family-approved it will be on repeat at my house!
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 bok choy.
- Stir Fry Sauce: This sweet and savory sauce is made with soy sauce, garlic, honey, ginger, and rice wine vinegar.
- Oil: It is important to use cooking oil with a high smoke point like sesame, 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.
How to Make Chicken and Bok Choy Stir Fry
- Mix together honey, garlic, soy sauce, and rice wine vinegar together.
- Heat the oil in a large nonstick pan over medium-high heat.
- Saute the chicken over medium-high heat until just browned.
- Add in the bok choy, carrots, and green onions and saute until crisp-tender.
- Pour in the sauce and stir to coat. Let cook for 1-2 minutes just to heat through and the flavors to incorporate.
- Sprinkle with toasted sesame seeds and cilantro if desired and serve plain or over Instant Pot Brown Rice.
Recipe Tips and Notes
- 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 the honey. You can also opt to omit the sweetener from the recipe entirely to keep the carb count even lower.
- Leftovers can be stored in the refrigerator for up to 3 days. I do not recommend freezing this recipe.
More 15 Minute Dinner Options
- 15 Minute Skinny Fettuccine Alfredo
- Honey Lemon Chicken Skillet
- Chicken Asparagus Stir Fry
- Easy Vegetable Fried Rice
This Chicken and Bok Choy Stir-Fry is a great way to use bok choy for 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
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
- 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, and green onions. Stir continuously for 3 minutes and then add into the sauce. Cook until the sauce has coated the chicken and vegetables and heated through.
- Serve with a sprinkle of cilantro and toasted sesame seeds 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.
- In place of sesame oil, feel free to use canola or peanut oil.
- Use maple syrup in place of honey for a Paleo-Friendly recipe, or omit the sugar altogether if desired.
- Leftover can be refrigerated for up 3 days.
Karen Fenichel
Enjoyed this recipe very much. I used 2 baby bok choy, sautéed a regular onion, 10 baby carrots sliced. The sauce was not overpowering, nice flavor. I served with rice.
Maaike Petrie
Quick but flavorless.
Kristen Chidsey
I am sorry you found this to be flavorless. Most love it, but it is a fairly basic recipe. You may enjoy adding hot sauce for a bit of additional flavor.
Linda Kerrick
Fabulous!
Kristen Chidsey
Thank you for leaving a review Linda! Glad you enjoyed!
LeeAnna
This was fabulous!!! We got the recipe in our Bush n Vine CSA box with Bok Choy and I’m so glad. This was my first time using this veggie and I’ve purchased more at the store just so we could make this again. The sauce was delicious with so much flavor and I absolutely was thrilled to include a new vegetable in our diets. Thanks!!
Kristen Chidsey
So glad you found this recipe and were able to put your CSA produce to good use.
Kelli
Super delicious , quick and easy too!!
Kristen Chidsey
Glad this was a winner--and quick and easy is ALWAYS a good thing 😉
Shannon
Thanks for sharing such an easy, flavorful recipe! I'm always looking for simple meals that use bok choy.
Kristen Chidsey
This is one of my favorite ways to use it up! Happy to hear you enjoyed as well.