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.
- Feel free to add in up to ½ teaspoon of crushed red pepper flakes for additional spice.
- 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.
lynn a kraiza
Thank you! But, I meant tossing the chicken in a ziploc with corn starch before cooking. Then, when added back with the veggies, it would add to the texture to the sauce without getting heavy? I'm no chef, why I was asking! Thank you for your prompt response!! I'll try your suggestion, and mine, in 2 separate pans and let you know! Thank you again! I can't wait to experiment! You Rock! 🙂
Kristen Chidsey
Sorry I misunderstood! Yes, I think tossing the chicken with the cornstarch would work to give the dish texture. Curious to hear your results 🙂
AuntieLynnie
Can I add cornstarch and powder the chicken to make the sauce a litter thicker like a glaze?
Kristen Chidsey
Yes! You can mix 1-2 teaspoons of cornstarch into the sauce, just whisk well to dissolve before adding to the sauce.
Cynthia
Awesome for a base recipe!
I totally tweaked it and added way more veggies and used tofu instead of chicken!
So a good starter recipe if you don’t quite know how to cook!
Paul K. Smith
I see you recommend Sesame See oil for preparing this dish. If you do so it'll burn right out.
Sesame Seed oil is not a high temperature oil and should never be used except as a flavouring oil. Use canola, peanut oil, etc. that have a high smoke point.
Kristen Chidsey
Hi Paul! You are are absolutely right that toasted sesame oil will burn. The recipe post and notes state "Be sure to use LIGHT sesame oil instead of dark sesame oil for this stir-fry" and goes on to explain you need an oil with a high smoke point.
Rich
The recipie was so good I cook meatless and the only chikin I had on hand was a bbque cihkin it was kind of spicy so I separated it from the main dish it all came together beautifully I also used two heads of bok choy they do seem to disappear when you stir fry them lol kudos to your recipe compai to you
Christine Marie Dihle
My family really liked the subtle flavor of the sauce. I think next time I would add some more veg. I need to feed three men plus myself.
Nan
Very simple and easy. I added mushrooms and it turned out great.
Kristen Chidsey
I am so happy you enjoyed!
Denise Gaffney
Hi! Thinking about making tonight. I ran out of honey. Ok to use agave?
Kristen Chidsey
It should work Denise! Enjoy!
Faith Cyr
Love the Bok Choy Chicken. Made it second time tonight! (Yay for gluten free!) Question =prep time says 5 minutes?! How'd you do that? Lots of chopping!
Kristen Chidsey
Hi Faith! I am so glad you enjoy so much! As for the timing, I work fast, but 10 minutes is probably more accurate for the average cook. I will adjust that! I appreciate your feedback!
Chris
Really good! Quick to make and very tasty. Will definitely be making this again.
Kristen Chidsey
I love hearing this will be on the menu again Chris! Thanks for taking the time to leave a review 🙂
Janine
Came out great! My family enjoyed it. Made it a few weeks ago and making it again tonight.
Kristen Chidsey
I love hearing that Janine!