recipe with bok choy and chicken

The Best recipe with bok choy and chicken

I’ve been making this bok choy and chicken dish for years, and it’s one of those recipes that just feels like a no-fuss way to feed my family without making them feel like they’re eating something fancy. The thing I love most about it is how simple it is—just a few ingredients that actually taste good together without any weird flavors or steps that take forever. My kids, especially my little one who’s picky, will eat it straight up, and my husband always asks for seconds because it’s so satisfying. It’s not a showstopper dinner, but it’s always a hit, and that’s what matters to me.

This recipe is perfect for a busy weeknight or a special occasion because it’s flexible. You can make it ahead and reheat it, or serve it fresh with a side of rice or noodles. My mom used to say you could eat it cold if you were in a hurry, and honestly, it works—just not as well as when it’s warm. The health benefits are another reason I stick with it. Bok choy is packed with vitamins and fiber, and chicken is lean protein that keeps you full without feeling heavy. It’s not the most extravagant meal, but it’s balanced, easy to prepare, and always a crowd-pleaser. Plus, when you’re cooking for kids who might not be the biggest fans of vegetables, this dish sneaks in some greens in a way that doesn’t feel like a chore.

Garlic Butter Bok Choy and Chicken Stir-Fry

4.8 from 864 votes

A flavorful and quick stir-fry dish featuring tender chicken and crisp bok choy in a savory garlic butter sauce. This recipe is a must-try for any occasion.

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Prep Time10 mins

Cook Time20 mins

Resting Time0 mins

Total Time30 mins

Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp minced garlic
• 1 tsp grated ginger
• 1 tsp cornstarch
• 1 tbsp water

For the Bok Choy

• 4 large bok choy heads
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp butter
• 1 tsp red pepper flakes (optional)

For Garnish

• 1/4 cup chopped green onions
• 1 tbsp sesame seeds

👨‍🍳Directions

1. 1 Pat the chicken dry with paper towels and cut into bite-sized pieces. In a bowl, mix chicken with soy sauce, sesame oil, garlic, ginger, cornstarch, and water. Set aside.
2. 2 While the chicken marinates, wash and trim the bok choy, separating the leaves from the stalks. Set aside.
3. 3 Heat vegetable oil in a stir-fry pan over medium-high heat. Add the chicken and cook until no longer pink, about 5-6 minutes. Remove chicken and set aside.
4. 4 In the same pan, add a bit more oil if needed. Sauté garlic and red pepper flakes for 30 seconds until fragrant. Add bok choy stalks and cook for 2 minutes. Add bok choy leaves and cook for another 2-3 minutes until tender-crisp.
5. 5 Reduce heat to medium, add butter, and stir to melt. Return chicken to the pan, pour the sauce over, and stir to combine. Cook for another 2 minutes.
6. 6 Garnish with chopped green onions and sesame seeds. Serve hot with steamed rice.

🔧Equipment

• Stir-fry pan
• Cutting board
• Knife
• Mixing bowls
• Measuring cups

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14.5💛Saturated Fat: 4.5❤️Cholesterol: 80🧂Sodium: 700🌾Total Carbs: 20🥦Dietary Fiber: 4🍬Sugars: 3🥩Protein: 35

📝Notes

For extra flavor, add a splash of fish sauce or a pinch of white pepper.,You can substitute chicken with tofu for a vegetarian option.,Ensure your stir-fry pan is large enough to accommodate all ingredients without overcrowding.

This bok choy and chicken dish is always a crowd-pleaser because it’s simple yet packed with flavor—perfect for busy weeknights or when you need something hearty for a family meal. The tender chicken and crisp bok choy make it feel special without requiring fancy techniques, so it’s ideal for gatherings where you want to impress without the extra effort. Plus, it’s light enough to balance out heavier sides, making it a reliable choice for any occasion.

❓ Frequently Asked Questions About Garlic Butter Bok Choy and Chicken Stir-Fry

What is the best way to prepare bok choy to ensure it stays tender and flavorful in this recipe?

To ensure your bok choy stays tender and flavorful, start by trimming off the thick white stems, leaving the leafy green parts intact. Cut the bok choy into bite-sized pieces, keeping the stems and leaves separate if desired. Blanch the bok choy leaves in boiling water for about 20-30 seconds, then drain and rinse with cold water to stop the cooking process. You can also sauté the bok choy directly in the pan with the chicken for a quicker and more flavorful method.

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Why should I use chicken thighs instead of breasts for this recipe, and what does that add to the flavor?

Using chicken thighs instead of breasts adds more moisture and richer flavor to the dish. Thighs have a higher fat content, which helps keep the chicken juicy and enhances the overall savory taste. Additionally, thighs cook slower than breasts, allowing them to absorb flavors from the sauce and spices more effectively, resulting in a more tender and flavorful dish.

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How do I adjust the spice level in this recipe if I don’t like spicy food?

If you prefer a milder dish, you can reduce the amount of chili flakes, red pepper flakes, or any other spicy ingredients listed in the recipe. You can also remove the seeds from the chili peppers before adding them, or use a lower heat chili powder. Another option is to add more herbs like garlic, ginger, or soy sauce to balance the flavors without relying solely on spice.

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Can I substitute any of the ingredients in this recipe, and what are some good alternatives?

Yes, you can make some substitutions while keeping the dish delicious: – Chicken: Swap thighs for breasts, or try tofu for a vegetarian option. – Bok choy: Use other leafy greens like spinach, cabbage, or kale, though the texture and flavor might differ slightly. – Sauce: Replace soy sauce with tamari for gluten-free, or use coconut aminos for a similar taste without gluten. – Garlic and ginger: Use shallots or scallions instead if you don’t have fresh ginger. – Peanuts: Skip them or use crushed peanuts for a nutty flavor without the texture.

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How long should I cook the chicken and bok choy together in the stir-fry, and what’s the best way to check if it’s done?

For a stir-fry, cook the chicken and bok choy together for about 6-8 minutes, stirring frequently. The chicken should reach an internal temperature of 165°F (74°C) to ensure it’s fully cooked. The bok choy will wilt and turn bright green, indicating it’s tender. If you’re using chicken thighs, they’ll take slightly longer than breasts, so monitor closely to avoid overcooking.