chicken and bok choy recipe
The Best chicken and bok choy recipe
Okay, so let me tell you why this chicken and bok choy recipe is always a staple in my kitchen. I love it because it’s simple enough to make in under thirty minutes—no fancy techniques, just good, solid flavors that never disappoint. My kids, especially my little one who’s picky, actually loves it when I serve it with rice. It’s that kind of dish that feels like a hug for your taste buds without being too heavy. Plus, it’s perfect for any occasion—whether it’s a quick weeknight dinner or a light meal for a family dinner night.
Health-wise, it’s a winner too. Bok choy is packed with vitamins and fiber, and chicken gives it a lean protein boost. My family loves it because it’s fresh and bright, not too greasy, and it’s always a hit when we’re trying to eat better without feeling like we’re missing out. I’ve made it for holidays, for everyday meals, even for when we’re traveling and need something easy to pack. It’s that kind of recipe that feels like a no-brainer—quick, healthy, and always delicious. Plus, it’s so forgiving; if you mess up a little, it still comes out pretty good.
Honey Garlic Glazed Chicken with Bok Choy
A flavorful and healthy dish featuring tender chicken pieces coated in a sweet and savory honey garlic glaze, paired with crisp bok choy for a balanced meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 3 tbsp honey
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp ginger, grated
- 1 tsp sesame oil
- 4 bunches bok choy, trimmed and halved
- 1 tbsp vegetable oil
👨🍳Directions
-
1 Preheat oven to 400°F (200°C) if baking. In a bowl, mix olive oil, soy sauce, cornstarch, and garlic powder. Coat chicken pieces in the mixture and set aside.
-
2 In a separate bowl, combine honey, minced garlic, soy sauce, rice vinegar, grated ginger, and sesame oil. Mix well to form the glaze.
-
3 Heat a skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove chicken and set aside.
-
4 In the same skillet, add vegetable oil and sauté bok choy for 3-4 minutes until crisp-tender. Pour the honey garlic glaze over the bok choy and stir to coat evenly.
-
5 Return the chicken to the skillet, pour the glaze over the chicken, and stir to combine. Cook for an additional 2-3 minutes until everything is well coated and heated through. If baking, place chicken and bok choy on a baking sheet and bake for 15-20 minutes.
🔧Equipment
- Large skillet or wok
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Oven (optional, for baking)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Honey Garlic Glazed Chicken with Bok Choy Works
This chicken and bok choy recipe is a simple yet satisfying way to keep dinner quick and delicious for any family gathering. It’s always a crowd-pleaser because it’s flavorful without being overly complicated, and the bok choy adds a fresh, crisp texture that balances the richness of the chicken perfectly. Plus, it’s easy to scale up or down, so whether you’re feeding a small group or a big one, it never disappoints.
❓ Frequently Asked Questions About Honey Garlic Glazed Chicken with Bok Choy
What is the best way to prepare chicken before cooking it in this recipe?
In this recipe, you can marinate the chicken in a mixture of soy sauce, garlic, ginger, and a touch of honey or brown sugar for about 15–30 minutes before cooking. This helps tenderize the meat and adds flavor. Alternatively, you can season it directly with salt, pepper, and a bit of cornstarch to help it crisp up when pan-frying.
Why should I use cornstarch in the coating for the chicken?
Cornstarch creates a light, crispy crust around the chicken when baked or pan-fried, giving it a delicious texture. It also helps bind the seasonings better than flour alone, making the coating more flavorful and appealing.
Can I substitute fresh ginger for powdered ginger in this recipe?
Yes, you can use fresh ginger—just grate about 1–2 teaspoons of finely grated ginger into the marinade or seasoning mix. Fresh ginger adds a stronger, more vibrant flavor compared to powdered ginger.
How do I ensure the bok choy stays crisp in the stir-fry?
To keep bok choy crisp, blanch it in boiling water for 1–2 minutes before chopping, then rinse under cold water to stop cooking. Stir-fry it quickly in a hot pan with a bit of oil to prevent wilting. You can also add a splash of water or vegetable broth while cooking to help retain moisture.
What if I don’t have a wok or large skillet for stir-frying?
You can still make this dish using a regular non-stick or cast-iron skillet. Heat it well on medium-high, then stir-fry the chicken and bok choy in batches if needed. Just make sure to keep the pan hot and stir frequently to avoid overcooking.
