Bok Choy Chicken is a vibrant and nutritious dish that combines tender chicken with crisp, flavorful bok choy in a savory sauce. This classic stir-fry is a staple in many Asian cuisines and highlights the natural flavors of its ingredients with minimal effort. It’s a quick, healthy meal that’s perfect for weeknight dinners or when you’re craving something light yet satisfying. Bok choy, a nutrient-rich leafy green, adds a refreshing crunch and pairs beautifully with the succulent chicken and umami-packed sauce. Whether served over rice, noodles, or enjoyed on its own, this dish is sure to become a household favorite.
Why You’ll Love This Recipe
- A quick and easy one-pan dish that’s perfect for busy weeknights.
- Combines tender chicken with crisp bok choy for a healthy and balanced meal.
- Packed with bold, umami-rich flavors from the sauce.
- Easily customizable—add other vegetables, adjust spice levels, or swap proteins.
- Naturally gluten-free and adaptable for different dietary needs.
- Minimal prep and cleanup make it an ideal choice for simple cooking.
- A versatile dish that can be served over rice, noodles, or as a low-carb option.
Preparation Time and Servings
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Yield: 4 servings
- Serving size: 1 cup
Nutritional Information (per serving)
- Calories: 280
- Carbohydrates: 10g
- Protein: 28g
- Fat: 15g
- Fiber: 2g
- Sugar: 3g
Ingredients
For the Chicken Marinade:
- 1 pound boneless, skinless chicken breast or thighs, sliced into thin strips
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
For the Sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or sugar
- ½ teaspoon chili flakes (optional, for heat)
- ¼ cup chicken broth or water
- 1 teaspoon cornstarch
For the Stir-Fry:
- 1 tablespoon vegetable oil (or sesame oil for added flavor)
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 4–5 cups baby bok choy, halved or quartered lengthwise
- 1 small onion, sliced
- 1 medium carrot, julienned or thinly sliced
- 2 green onions, chopped (for garnish)
Step-by-Step Instructions
1. Marinate the Chicken
- In a mixing bowl, combine the chicken strips with soy sauce, cornstarch, and sesame oil. Toss to coat evenly. Let it marinate for at least 10 minutes while you prepare the other ingredients.
2. Make the Sauce
- In a small bowl, whisk together oyster sauce, soy sauce, rice vinegar, honey, chili flakes (if using), chicken broth, and cornstarch. Set aside.
3. Sear the Chicken
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat.
- Add the marinated chicken in a single layer and cook for 2–3 minutes per side until golden and just cooked through. Remove from the pan and set aside.
4. Cook the Aromatics and Vegetables
- In the same skillet, add a little more oil if needed. Sauté garlic and ginger until fragrant, about 30 seconds.
- Add the sliced onion and carrot, cooking for 2–3 minutes until slightly softened.
- Toss in the bok choy and stir-fry for 3–4 minutes until it becomes tender but still crisp.
5. Combine and Sauce
- Return the chicken to the skillet and pour the prepared sauce over the mixture. Toss everything together, ensuring the sauce evenly coats the chicken and vegetables.
- Cook for another 2–3 minutes until the sauce thickens slightly and the ingredients are heated through.
6. Garnish and Serve
- Remove from heat and sprinkle with chopped green onions. Serve immediately over steamed rice, noodles, or enjoy on its own for a low-carb option.
Ingredient Background
- Chicken: Boneless, skinless chicken breast or thighs work best for quick cooking and tender results. Thighs are slightly juicier, while breasts are leaner.
- Bok Choy: This leafy green vegetable, a staple in Asian cuisine, has a mild, slightly sweet flavor and adds a refreshing crunch to the dish. Use baby bok choy for tenderness or regular bok choy for a more robust texture.
- Oyster Sauce: A key ingredient in the sauce, oyster sauce provides a deep, savory umami flavor. Substitute with mushroom sauce for a vegetarian version.
- Rice Vinegar: Balances the savory flavors with a touch of acidity.
- Ginger and Garlic: Essential aromatics that enhance the dish’s flavor profile.
Technique Tips
- Slice the chicken thinly and evenly to ensure quick and uniform cooking.
- Pat the bok choy dry after washing to prevent excess water from diluting the sauce.
- Use a hot pan to quickly sear the chicken and vegetables, preserving their texture and flavor.
- Stir the sauce before adding it to the skillet to redistribute the cornstarch for even thickening.
- Avoid overcrowding the pan, which can cause the ingredients to steam rather than sear.
Alternative Presentation Ideas
- Serve the stir-fry in individual bowls with a garnish of sesame seeds and a drizzle of chili oil for a stylish presentation.
- Layer the chicken and vegetables over a bed of fried rice for a more indulgent meal.
- Create lettuce wraps by spooning the stir-fry into crisp lettuce leaves for a low-carb, handheld option.
Additional Tips for Success
- Adjust the sauce to your taste—add more honey for sweetness or chili flakes for heat.
- If bok choy is unavailable, substitute with other greens like spinach, kale, or Swiss chard.
- For extra flavor, add a splash of soy sauce or sesame oil to the rice or noodles before serving.
- Use a nonstick skillet or wok to prevent sticking and ensure even cooking.
Recipe Variations
- Vegetarian Option: Replace chicken with tofu or tempeh and substitute oyster sauce with vegetarian mushroom sauce.
- Seafood Twist: Swap chicken for shrimp or scallops for a seafood-inspired stir-fry.
- Spicy Kick: Add sliced red chili peppers or a spoonful of sambal oelek to the sauce for more heat.
- Extra Veggies: Include mushrooms, bell peppers, snap peas, or zucchini for a more colorful and nutrient-packed dish.
Freezing and Storage
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.
- Freezing: Freeze the stir-fry in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Pro Tip: If freezing, slightly undercook the bok choy to maintain its texture upon reheating.
Healthier Twist Ideas
- Use skinless chicken breasts for a leaner protein option.
- Replace white rice with brown rice, quinoa, or cauliflower rice for added fiber and nutrients.
- Reduce the sodium content by using low-sodium soy sauce and broth.
- Incorporate more vegetables, such as broccoli or asparagus, for added vitamins and minerals.
Serving Suggestions for Events
- Weeknight Dinner: Serve with steamed jasmine rice and a side of miso soup for a complete meal.
- Casual Lunch: Pair with a fresh cucumber salad and iced green tea for a light, refreshing lunch.
- Dinner Party: Present as part of an Asian-inspired spread, alongside spring rolls, dumplings, and fried rice.
- Meal Prep: Divide into individual containers with rice or noodles for easy, ready-to-eat lunches throughout the week.
Special Equipment
- Large skillet or wok for stir-frying
- Sharp knife for slicing chicken and vegetables
- Mixing bowls for the marinade and sauce
- Wooden spoon or spatula for tossing ingredients
Frequently Asked Questions
- Can I use frozen bok choy?
Yes, but fresh bok choy is preferred for better texture and flavor. If using frozen, thaw and drain thoroughly to avoid excess moisture. - What’s a good substitute for bok choy?
Spinach, kale, or napa cabbage are excellent alternatives that provide a similar texture and taste. - Can I make this dish gluten-free?
Absolutely! Use tamari or gluten-free soy sauce instead of regular soy sauce and ensure all other ingredients are gluten-free. - How do I prevent the chicken from drying out?
Don’t overcook the chicken; sear it quickly over high heat, and remove it from the pan as soon as it’s done. - Can I use pre-cooked chicken?
Yes, simply add the cooked chicken during the final step to warm it through with the sauce and vegetables. - What can I use instead of oyster sauce?
Mushroom sauce or a mix of soy sauce and a touch of hoisin sauce makes a good substitute. - Can I make this dish spicy?
Definitely! Add chili flakes, sliced chili peppers, or a dash of sriracha to the sauce for extra heat. - How do I prevent the bok choy from wilting too much?
Cook the bok choy just until tender-crisp to maintain its vibrant color and texture.
Conclusion
Bok Choy Chicken is a deliciously simple dish that showcases the natural flavors of its fresh ingredients. With its quick preparation, versatile components, and well-balanced taste, this stir-fry is a must-have in your recipe collection. Whether you’re looking for a healthy weeknight dinner, a dish to impress at a dinner party, or a satisfying meal-prep option, Bok Choy Chicken delivers on all fronts. Enjoy this wholesome and flavorful recipe that brings the essence of Asian cuisine to your table!
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Bok Choy Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
For the Chicken Marinade:
- 1 pound boneless, skinless chicken breast or thighs, sliced into thin strips
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
For the Sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or sugar
- ½ teaspoon chili flakes (optional, for heat)
- ¼ cup chicken broth or water
- 1 teaspoon cornstarch
For the Stir-Fry:
- 1 tablespoon vegetable oil (or sesame oil for added flavor)
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 4–5 cups baby bok choy, halved or quartered lengthwise
- 1 small onion, sliced
- 1 medium carrot, julienned or thinly sliced
- 2 green onions, chopped (for garnish)
Instructions
1. Marinate the Chicken
- In a mixing bowl, combine the chicken strips with soy sauce, cornstarch, and sesame oil. Toss to coat evenly. Let it marinate for at least 10 minutes while you prepare the other ingredients.
2. Make the Sauce
- In a small bowl, whisk together oyster sauce, soy sauce, rice vinegar, honey, chili flakes (if using), chicken broth, and cornstarch. Set aside.
3. Sear the Chicken
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat.
- Add the marinated chicken in a single layer and cook for 2–3 minutes per side until golden and just cooked through. Remove from the pan and set aside.
4. Cook the Aromatics and Vegetables
- In the same skillet, add a little more oil if needed. Sauté garlic and ginger until fragrant, about 30 seconds.
- Add the sliced onion and carrot, cooking for 2–3 minutes until slightly softened.
- Toss in the bok choy and stir-fry for 3–4 minutes until it becomes tender but still crisp.
5. Combine and Sauce
- Return the chicken to the skillet and pour the prepared sauce over the mixture. Toss everything together, ensuring the sauce evenly coats the chicken and vegetables.
- Cook for another 2–3 minutes until the sauce thickens slightly and the ingredients are heated through.
6. Garnish and Serve
- Remove from heat and sprinkle with chopped green onions. Serve immediately over steamed rice, noodles, or enjoy on its own for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Fat: 15g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g