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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.
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.
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.
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
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.
Very simple and easy. I added mushrooms and it turned out great.
I am so happy you enjoyed!
Hi! Thinking about making tonight. I ran out of honey. Ok to use agave?
It should work Denise! Enjoy!
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!
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!
Really good! Quick to make and very tasty. Will definitely be making this again.
I love hearing this will be on the menu again Chris! Thanks for taking the time to leave a review 🙂
Came out great! My family enjoyed it. Made it a few weeks ago and making it again tonight.
I love hearing that Janine!
What can I use as a substitute for honey?
Maple syrup or even brown sugar in a pinch.