Chicken and Bok Choy Stir-Fry

Poultry30-Minute MealsKid FriendlyMain Courses

By Kristen Chidsey

4.75 from 122 votes

Jan 08, 2026

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This Chicken and Bok Choy Stir-Fry delivers juicy chicken and crisp-tender veggies coated in a simple stir-fry sauce, and is ready in just 15 minutes.

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.

Stir fry with chicken, bok choy, carrots, and a soy honey sauce plated on a white plate topped with sesame seeds.

Chicken and Bok Choy Stir Fry at a Glance

  • Serves: 4; stretch a bit further by serving over rice
  • Ready in 15 Minutes: 5-minute prep + 10-minute cook
  • Customizable: Make gluten-free, paleo-friendly, lower-carb, or swap the veggies as desired.
  • Why You Will Love This Recipe: High in protein and nutrients, this stir-fry is a family favorite thanks to its sweet and savory sauce that isn't overly spicy.

Kristen's Keys for Chicken and Bok Choy Stir-Fry

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. It also keeps the chicken from overcooking while you chop the bok choy.
  • Cut chicken evenly. Uniform pieces cook evenly, so you don't end up with dry chunks mixed with undercooked ones. Plus, just like my chicken and green bean recipe, it keeps dinner cooking fast.
  • Low-sodium soy sauce matters. The sauce reduces slightly, so starting with low-sodium keeps it balanced and not 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

Whisk together the honey, soy sauce, garlic, ginger, and rice wine vinegar in a small bowl or glass measuring cup. Set aside to add to the skillet later.

Soy sauce, honey, ginger, and garlic mixed together in small bowl for bok choy stir fry.

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 get a nice sear on the chicken. Then continue cooking for a minute or two until the chicken is browned and nearly cooked through.

Browned chicken in saute pan to start chicken and bok choy stir fry.

Step Three: Add Vegetables

Once the chicken is browned, add the bok choy, carrots, and green onions, and sauté for 2-3 minutes, or until crisp-tender.

Chopped bok choy, carrot ribbons, and green onions added to browned chicken for quick and easy stir fry recipe.

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 let the flavors incorporate.

Chicken, bok choy, carrots, and a soy honey sauce tossed together in skillet.

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, Instant Pot white rice, or cauliflower rice, depending on what your family prefers. A sprinkle of toasted sesame seeds adds a little crunch, and a drizzle of Sriracha is great for anyone who likes a bit more spice.

Chicken and bok choy stir fry with carrots and a soy honey sauce on white plate topped with sesame seeds and green onions.

Recipe Modifications

This chicken bok choy 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: Use boneless, skinless chicken breasts, thighs, or tenders.
  • Veggie Options: Use baby or adult bok choy. Napa cabbage is a good substitute. Feel free to add carrots, asparagus, broccoli, and/or mushrooms in place of the bok choy.
  • Leftover Bok Choy? My bok choy stir-fry uses the same garlic and ginger and is ready in 10 minutes.

More Quick & Easy Asian-Inspired Recipes

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4.75 from 122 votes

Chicken and Bok Choy Stir Fry

By: Kristen Chidsey
Servings: 4
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
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Plate of chicken and bok choy stir fry topped with cilantro.
Chicken and Bok Choy Stir-Fry is full of chicken, veggies, and a sweet and spicy sauce and comes together in just 15 minutes!

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.
    Soy sauce, honey, ginger, and garlic mixed together in small bowl for bok choy stir fry.
  • 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.
    Browned chicken in saute pan to start chicken and bok choy stir fry.
  • Add in bok choy, carrots, and green onions. Stir continuously for 3 minutes to evenly cook the vegetables until crisp-tender.
    Chopped bok choy, carrot ribbons, and green onions added to browned chicken for quick and easy stir fry recipe.
  • 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.
    Chicken, bok choy, carrots, and a soy honey sauce tossed together in skillet.

Notes

Oil: Use an oil with a high smoke point, such as LIGHT sesame oil, canola oil, vegetable oil, or peanut oil. 
Spice it up: Feel free to add up to ½ teaspoon of crushed red pepper flakes for additional spice. 
Bok Choy: Feel free to use napa cabbage in place of bok choy. Feel free to use additional carrots or asparagus, broccoli, and/or mushrooms in place of the Bok choy.
Gluten-Free: Use gluten-free soy sauce or tamari.
Paleo-Friendly: Use maple syrup in place of honey or omit the sugar altogether if desired. 
Storage: Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. I do not recommend freezing this recipe.

Nutrition

Calories: 226kcalCarbohydrates: 17gProtein: 28gFat: 5gCholesterol: 72mgSodium: 292mgPotassium: 1097mgFiber: 3gSugar: 12gVitamin A: 14660IUVitamin C: 100.5mgCalcium: 267mgIron: 2.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @amindfullmom or tag #amindfullmom!

This recipe was originally shared in 2016 and updated in 2026.

About Kristen Chidsey

Kristen is a wife, busy mom of two, and creator of A Mind "Full" Mom. From breakfast to dinner to dessert, it is her passion to share tried-and-true recipes that are big on flavor, made with easy-to-find ingredients, and family-approved!

Read More About Me

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4.75 from 122 votes (73 ratings without comment)

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140 Comments

  5. 5 stars
    This was yummy! I've made it several times and it's always good and very satisfying. I add jalepenos. thanks (but it took me longer than 15 min with the chopping, etc. ~ no prep cook 🙂 )

    Reply