bok choy and chicken recipe
The Best bok choy and chicken recipe
I love this bok choy and chicken recipe because it’s one of those meals that just works—simple, flavorful, and packed with good stuff. It’s the kind of dish I can throw together on a busy weeknight when I need something quick but still want it to feel nourishing. My kids actually ask for it, which is always a win in my book. They love the tender chicken and the way the bok choy soaks up the sauce, and I love that it’s loaded with protein and veggies without being heavy or complicated.
This recipe is perfect for everyday eating because it’s light but satisfying, and it comes together in under 30 minutes. The chicken stays juicy, the bok choy keeps its crisp-tender texture, and the garlic-ginger sauce ties everything together without overpowering it. Plus, it’s a great way to get more greens into the family’s diet—bok choy is full of vitamins A and C, and it’s low in calories but high in fiber. Whether it’s a weeknight dinner or a quick lunch, this dish always delivers without any fuss.
Stir-Fried Bok Choy with Garlic Chicken
A quick and flavorful Asian-inspired dish featuring tender bok choy and juicy garlic chicken. This healthy meal is packed with nutrients and ready in under an hour, perfect for a weeknight dinner.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 4 heads baby bok choy, quartered lengthwise
- 2 tbsp vegetable oil (divided)
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp sesame seeds (for garnish)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp honey or brown sugar
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
👨🍳Directions
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1 In a bowl, combine sliced chicken with soy sauce, oyster sauce, cornstarch, sesame oil, ginger, and garlic. Mix well and let marinate for 10 minutes.
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2 While chicken marinates, prepare the bok choy by rinsing and quartering lengthwise. Set aside.
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3 In a small bowl, whisk together all sauce ingredients except the cornstarch slurry. Set aside.
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4 Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook for 5-6 minutes, stirring occasionally, until fully cooked and lightly browned. Remove chicken from skillet and set aside.
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5 In the same skillet, add remaining 1 tbsp vegetable oil. Add minced garlic and ginger, sautéing for 30 seconds until fragrant.
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6 Add quartered bok choy to the skillet, cut-side down. Cook for 2-3 minutes without stirring to allow browning.
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7 Pour soy sauce and sugar over bok choy, then add red pepper flakes (if using). Toss gently and cook for another 2 minutes until bok choy is tender-crisp.
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8 Return chicken to the skillet and pour the prepared sauce over everything. Stir well to combine.
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9 Add cornstarch slurry to the skillet and stir until the sauce thickens, about 1 minute.
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10 Remove from heat, garnish with sesame seeds, and serve hot with steamed rice or noodles.
🔧Equipment
- Large skillet or wok
- Mixing bowls
- Cutting board
- Chef’s knife
- Tongs or spatula
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Stir-Fried Bok Choy with Garlic Chicken Works
This bok choy and chicken recipe is one of those simple, reliable dishes that just works every time. It’s quick enough for a weeknight but still feels special enough for company, and the flavors are light yet satisfying for everyone at the table. Plus, it’s packed with nutrients and easy to scale up for a crowd, so I always keep it in my back pocket for family dinners or last-minute get-togethers.
❓ Frequently Asked Questions About Stir-Fried Bok Choy with Garlic Chicken
1. Can I use a different type of protein instead of chicken in this bok choy recipe?
Yes, you can easily substitute chicken with other proteins like tofu, shrimp, beef, or pork. Adjust the cooking time based on the protein you choose—seafood cooks faster, while tofu may need a bit more time to absorb flavors. For a vegetarian option, firm tofu or tempeh works well.
2. How do I prevent bok choy from becoming soggy when cooking?
To keep bok choy crisp, avoid overcooking it. Stir-fry or sauté it quickly over high heat for just 2–3 minutes until the leaves wilt slightly but retain some crunch. If adding it to soups or stews, add it toward the end of cooking. Also, pat the leaves dry before cooking to remove excess moisture.
3. What’s the best way to store leftover bok choy and chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or broth to prevent drying out. Bok choy can become limp over time, so it’s best to eat it fresh, but it’s still safe to consume if stored properly.
4. Can I make this recipe ahead of time?
Yes, you can prep components ahead of time. Marinate the chicken and chop the bok choy up to a day in advance, storing them separately in the fridge. Cook the dish just before serving to maintain the best texture and flavor. If you must cook it fully ahead, reheat it gently to avoid overcooking the bok choy.
5. What sauces or seasonings pair well with bok choy and chicken?
Bok choy and chicken work well with a variety of sauces and seasonings. Popular options include soy sauce, oyster sauce, garlic, ginger, sesame oil, or a splash of rice vinegar. For a spicy kick, add chili flakes or sriracha. A simple mix of garlic, soy sauce, and honey also creates a balanced, flavorful dish.
