This post may contain affiliate links. Please see our disclosure policy.
This Chicken and Bok Choy Stir-Fry is the kind of easy dinner recipe that checks all the boxes. Made with simple ingredients and ready in 15 minutes, it features delivers juicy chicken and crisp-tender veggies in a sweet and savory sauce that makes everyone come back for more.
Looking for more stir fry recipes that deliver big flavor with easy to find ingredients and minimal prep? Don't miss my recipes for Chicken and Asparagus Stir Fry, Shrimp Stir-Fry, and Chicken and Mushroom Stir-Fry.
Kristen's Keys for Chicken and Bok Choy Stir-Fry
Paying attention to these few small details make a big difference and help this stir-fry shine.
- Prep everything first. Stir-fries cook in minutes, so having everything ready keeps it fast and efficient. Not to mention prevents the chicken from overcooking while you scramble to chop the bok choy.
- Cut chicken evenly. Uniform pieces cook at the same rate, so you don't end up with dry chunks of chicken mixed with undercooked ones.
- Low-sodium soy sauce matters. The sauce reduces slightly, so starting low-sodium keeps things balanced instead of overly salty.
5-Star Reader review
Came out great! My family enjoyed it. Made it a few weeks ago and making it again tonight. -Janine
How to Make Chicken Bok Choy Stir-Fry
Prep the sauce, stir fry the chicken, add veggies and sauce and you have a wholesome weeknight dinner on the table in about 20 minutes.
Step One: Prepare Sauce
Prepare the sauce by whisking together the honey, soy sauce, garlic, ginger, and rice wine vinegar together in a small bowl or glass measuring cup. Set to the side to add to the skillet later.
Step Two: Sauté Chicken
Heat oil in a large skillet over medium-high heat for a minute. Once heated, add the chicken in a single layer. Let it cook undisturbed for a minute or two before flipping to let the chicken get a nice sear. Then continue cooking for a minute or two until the chicken is browned and nearly cooked through.
Step Three: Add Vegetables
Once the chicken is browned, add in the bok choy along with carrots, and green onions and sauté briefly, just 2-3 minutes, or until just crisp-tender.
Step Four: Simmer with Sauce
Pour the prepared stir-fry sauce into the pan and stir to coat. Let everything simmer for 1-2 minutes just to heat through, thicken slightly, and for the flavors to incorporate.
Step Five: Serve
This chicken bok choy stir-fry is filling on its own, but it also stretches beautifully when served over rice. Try it with Instant Pot brown rice, white rice, or cauliflower rice depending on what your family prefers. A sprinkle of toasted sesame seeds on top adds a little crunch and a drizzle of Sriracha is great for anyone liking a bit more spice.
Recipe Modifications
This chicken stir fry recipe is incredibly adaptable and plays nice with dietary restrictions or what you have on hand. Use the following suggestions to make this recipe work for you.
- Gluten-Free: Use tamari or a certified gluten-free soy sauce.
- Paleo-Friendly: Swap honey for maple syrup.
- Lower Carb: Omit the honey from the sauce for a more savory finish.
- Chicken Options: Feel free to use boneless, skinless chicken breasts, thighs, or tenders.
- Veggie Options: You can use baby or adult Bok choy. Napa cabbage is a good substitute. Feel free to use additional carrots or asparagus, broccoli, and/or mushrooms in place of the Bok choy.
More Quick & Easy Asian-Inspired Recipes
Chicken and Bok Choy Stir Fry
Video
Ingredients
Sauce
- 2 tablespoons honey
- ½ teaspoon freshly grated ginger
- 2 cloves garlic, grated or finely minced
- 2 tablespoons reduced sodium soy sauce, or Tamari
- 1 tablespoon rice wine vinegar
For the Stir Fry
- 1 teaspoon neutral oil, see notes
- 1 pound boneless skinless chicken breasts or thighs, cut into 1-inch chunks
- 1 head 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, optional
Instructions
- In a small mixing bowl, combine 2 tablespoons honey, ½ teaspoon freshly grated ginger, 2 cloves garlic, 2 tablespoons reduced sodium soy sauce, and 1 tablespoon rice wine vinegar. Set aside to add to stir-fry later.
- Heat 1 teaspoon neutral oil in a large wok or skillet over medium-high heat for 30-60 seconds, or until glistening. Add in chicken and cook for 5-7 minutes, until golden on all sides.
- Add in bok choy, carrots, and green onions. Stir continuously for 3 minutes to evenly cook the vegetables until crisp-tender.
- After 3 minutes, add in the prepared sauce and cook for 1-2 minutes to coat the chicken and vegetables with the sauce and heat it through. Serve with a sprinkle of cilantro and toasted sesame seeds if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally shared in 2016 and updated in 2026.
I'm assuming I could sub chicken thighs for chicken breasts which I prefer. If I do, will the cooking time change?
Hi Sigrid! The cooking time will remain the same for boneless, skinless chicken thighs.
This recipe exceeded our expectations! it also makes delicious leftovers for the week, if any are left!
I absolutely LOVE hearing this, Cheryl! Thank you for sharing!
While I love bok choy, time was short today for vegetable chopping. Sauce goes well with pre cut stir fry fresh veggies from the produce department. Great instructions, super tasty sauce and comes together quickly for a fantastic meal, better than take out.
Thrilled you enjoyed, Laurie! And great idea to use prepared stir fry veggies--this sauce works well with so many things.
Excellent. Love fresh foods. My husband is addicted to Chinese foods so giving this a try was a leap of faith. I love freshly made meals, limited preservatives and a fresh taste. The loved it. He said maybe some mushrooms, celery, sliced almonds and bean sprouts would make it better for him. I’ll take his suggestions into recipe next time. I’ll make it just like the recipe for me. 5 star!
Oh I love hearing this, Deena! Thank you for sharing.