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Plate of chicken and bok choy stir fry topped with cilantro.
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4.75 from 122 votes

Chicken and Bok Choy Stir Fry

Chicken and Bok Choy Stir-Fry is full of chicken, veggies, and a sweet and spicy sauce and comes together in just 15 minutes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4
Author: Kristen Chidsey

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.

Video

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: 226kcal | Carbohydrates: 17g | Protein: 28g | Fat: 5g | Cholesterol: 72mg | Sodium: 292mg | Potassium: 1097mg | Fiber: 3g | Sugar: 12g | Vitamin A: 14660IU | Vitamin C: 100.5mg | Calcium: 267mg | Iron: 2.7mg
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