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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.
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.
I am so glad you enjoyed Al! And great idea to use leftover turkey 🙂
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?
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
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.
I am so glad you enjoyed Anna! And yes, bok choy, much like spinach, will wilt significantly 🙂
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.
Oh my goodness--spicy, honey? I must try that Linda! Thanks for sharing your success! I am so glad you enjoyed!
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!
Oh MaryAnn, thank you for sharing your success! Love hearing these stories!! Take care and hope you try out some other recipes <3
What a finger-licking recipe, Kristen! Yummy!
Thank you so much Agness!
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 🙂
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!