Name: Stir-Fried Chicken Bok Choy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb Chicken breast; 1 bunch Bok choy; 2 tbsp Soy sauce; 1 tbsp Sesame oil; 1 clove Garlic (minced)

What is comfort food? Remember the nights when you wanted takeout but also wanted to feel, you know, virtuous?Stir-Fried Chicken Bok Choy.Is that dish? What’s your favorite chicken and broccoli stir-fry? What is the taste of bok choy sauce? I crave this more than I ever craved General Tso‘s… and that’s saying something! I always feel great after eating this, no heavy feeling, just satisfied. I promise, even the pickiest eaters will gobble it up, and you’ll feel like a superhero for getting it. What are greens?

What is stir-fried chicken bok choy?

So, what *is* Stir-Fried Chicken Bok ChoyWhat’s a quick and easy stir-fry recipe? What is the best sauce for a steak? What is a healthier alternative to Chinese takeout? The “bok choy” part is the star here; It’s a type of Chinese cabbage that’s mild, slightly sweet, and adds an amazing crispness to the cabbage. Isn’t it incredibly versatile? I love how easily it soaks up all those delicious sauce flavors while keeping a little bit of bite. Don’t be intimidated if you have never cooked with it before – it’s seriously foolproof. I’ve even convinced some hardcore veggie-haters to eat their greens with this recipe!

Why you’ll love this recipe?

What is the reason behind this video?Stir-Fried Chicken Bok Choy. is a total game-changer. First off, the flavor is simply incredible. You’ve got that savory chicken, the subtle sweetness of the bok choy, and a sauce that’s a perfect balance of salty, sweet, and umami – it’s a flavor explosion in your mouth! What I love most about this recipe is how incredibly easy it is to make. Seriously, from start to finish, it’s on the table in under 30 minutes. This one’s a lifesaver on those crazy weeknights when you’re juggling work, kids, and everything else life throws at you. The cost-efficiency is a major bonus too. Chicken and bok choy are both relatively inexpensive ingredients, and you probably already have most of the other things you need in your pantry. I’ve been surprised at how much cheaper this is than getting delivery, which is the main reason it’s now in my regular rotation. And lastly, the versatility is amazing. You can serve it over rice, noodles, or even quinoa for a healthier option. It’s also fantastic with a side of steamed broccoli or a simple salad. Honestly, this dish is so good, it rivals some of my favorite restaurant stir-fries, like cashew chicken but much healthier. I’m not kidding when I say, my kids ask for this all the time! They even fight over the last helping of bok choy, which is a total win in my book!

How do I make stir-fried chicken bok choy?

Quick Overview

Making this Stir-Fried Chicken Bok Choy.How do I start cooking? What is the best way to cut chicken into bite-sized pieces and chopping the bok choy? What are some ways to stir fry a chicken until it’s cooked through, add the bok choy, and toss it all together. All in that glorious sauce. What is the key to working in a wok? I don’t have a wok, but if I do, I can use it. A large skillet works fine. What makes this method special is how quickly the bok choy cooks, retaining its lovely crispness. What is the best way to absorb all the flavors? What is the beauty of this recipe is how customizable it is. Don’t have bok choy? Use another green like gai lan or broccoli. I can usually make this in about 20 minutes, perfect for a quick and easy meal after work!

Ingredients

For the Chicken & Marinade: How do I make it
* 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (I prefer chicken thighs). For even more flavor!
* 1 tablespoon soy sauce (low sodium is best to control the salt)
* 1 tablespoon cornstarch (this helps to tenderize the chicken and thicken the sauce)
* 1 teaspoon ginger, grated (fresh is always best)
* 1 clove garlic, minced (adds a lovely aromatic flavor)

What is Stir-Fry?
* 2 tablespoons vegetable oil (or peanut oil for a more authentic flavor)
* 1 medium onion, sliced (adds sweetness and depth).
* 2 cloves garlic, minced (because you can never have too much garlic!).
* 1 red bell pepper, sliced (for color and sweetness)
* 1 pound bok choy, chopped (make sure to wash it thoroughly!)

For the Sauce:
* 1/4 cup soy sauce (again, low sodium is recommended)
* 2 tablespoons brown sugar (adds sweetness and balances the saltiness)
* 1 tablespoon of rice vinegar (for a touch of tanginess)
* 1 tablespoon cornstarch (to thicken the sauce)
* 1/4 cup chicken broth (or water)
* 1 teaspoon sesame oil (adds a nutty, aromatic flavor – don’t skip this!)

How do I follow step

Step 1: Marinate the Chicken

In a medium bowl, combine the chicken with soy sauce, cornstarch, grated ginger, and minced garlic. Mix well. How do I marinate a chicken for 15 minutes? How do you tenderize chicken? I usually let it sit while I prep the other ingredients.

Step 2: Prepare the Sauce

In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, cornstarch, and chicken broth. Set aside. Make sure there are no lumps of cornstarch! This will ensure a smooth sauce.

Step 3: Stir-Fry the Chicken

In a large skillet or wok, heat vegetable oil over medium heat. Add the marinated chicken and stir-fry until cooked through and lightly browned. Remove the chicken from the skillet and set aside. If you overcrowd a pan, be careful not to overcook the chicken. The chicken will steam instead of brown. If necessary, cook chicken in batches.

Step 4: Stir-Fry the Vegetables

Add the minced garlic and onion to a skillet and stir-fry until fragrant, about 1 minute. Add the sliced red bell pepper and stir-fry for another 2-3 minutes, until slightly softened. I like my peppers a little crisp-tender, so I don’t cook them too long.

Step 5: Add the Bok Choy

Add the chopped bok choy to the skillet and stir-fry until wilted but still crisp, about 3-4 minutes. Remove from the heat and set aside. Is it true that bok choy will shrink quite a bit at first? I always make sure to wash my bok choy very well, as dirt can sometimes hide in the leaves.

Step 6: Combine and Simmer

Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the mixture and stir to combine. Bring the sauce to a simmer and cook until thickened, about 1-2 minutes. The cornstarch in the sauce will help it thicken quickly. If the sauce gets too thick, add a splash of chicken broth or water to thin it out.

Step 7: Serve

Serve the Stir-Fried Chicken Bok Choy (BServe hot over rice, noodles, or quinoa. Garnish with sesame seeds and chopped green onions. I love serving this with steamed rice or brown rice for a healthier option.

What is the best way to serve it?

This Stir-Fried Chicken Bok Choy.What are some good ways to make a perfect meal?

For a Classic Asian Meal: Serve it over steamed jasmine rice with a side of spring rolls or potstickers. A simple cucumber salad with a rice vinegar dressing would also be a refreshing addition.

For a Healthier Option: Serve it over quinoa or brown rice instead of white rice. Add a side of steamed broccoli or green beans for extra veggies.

For a Cozy Night In: Serve it with a bowl of miso soup and a side of edamame. A cup of hot green tea would be the perfect complement.

My Family’s Tradition: We often have this with brown rice and a simple salad made with mixed greens, cherry tomatoes, and a light vinaigrette. I also like to add a sprinkle of toasted sesame seeds on top for extra flavor and crunch. It’s always a hit!

Top Tips for Perfecting Your Stir-Fried Chicken Bok Choy

Want to make sure your Stir-Fried Chicken Bok Choy is absolutely perfect? Here are some of my top tips, learned from many years of making this dish (and a few early mistakes!):

Chicken Prep: Cut the chicken into uniform pieces so it cooks evenly. I also like to pat the chicken dry with paper towels before marinating it. This helps it to brown better in the skillet.

Bok Choy Know-How: Wash the bok choy thoroughly to remove any dirt or sand. I like to separate the leaves and rinse them individually. Also, don’t overcook the bok choy! It should be wilted but still crisp.

Sauce Secrets: Adjust the sweetness of the sauce to your liking. If you prefer a less sweet sauce, reduce the amount of brown sugar. For a spicier sauce, add a pinch of red pepper flakes or a dash of sriracha.

Stir-Frying Success: Use a large skillet or wok and make sure it’s hot before adding the ingredients. This will help to prevent the chicken and vegetables from sticking. Work quickly and keep everything moving in the pan.

Ingredient Swaps: Don’t have bok choy? You can substitute other greens like gai lan, broccoli, or spinach. You can also use different vegetables like mushrooms, carrots, or snow peas.

My Personal Touch: I always add a teaspoon of grated ginger to the sauce for an extra boost of flavor. I also like to garnish with toasted sesame seeds and chopped green onions for added texture and visual appeal. I also like to add a tablespoon of oyster sauce if I have any to add some extra depth of flavor.

Storing and Reheating Tips

Got leftovers? Here’s how to store and reheat your Stir-Fried Chicken Bok Choy to keep it tasting its best:

Room Temperature: I don’t recommend leaving it out at room temperature for more than 2 hours.

Refrigerator Storage: Store the stir-fry in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before refrigerating.

Freezer Instructions: For longer storage, you can freeze the stir-fry for up to 2-3 months. Wrap it tightly in plastic wrap or store it in a freezer-safe container. Thaw it in the refrigerator overnight before reheating.

Reheating: Reheat the stir-fry in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it, but it may not be as crispy. I sometimes add a splash of water or chicken broth to the skillet when reheating to prevent it from drying out.

Frequently Asked Questions

Can I make this vegetarian or vegan?

Absolutely! Simply substitute the chicken with tofu or tempeh. You can also use vegetable broth instead of chicken broth. Just remember to adjust the cooking time accordingly.

Can I use frozen bok choy?

While fresh bok choy is ideal, you can use frozen in a pinch. Just be sure to thaw it completely and squeeze out any excess water before adding it to the stir-fry. Keep in mind that the texture may be a bit softer than fresh bok choy.

Can I add other vegetables?

Definitely! This recipe is very versatile, so feel free to add other vegetables like mushrooms, carrots, snow peas, or broccoli. Just adjust the cooking time as needed.

Is this recipe gluten-free?

To make this recipe gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free alternative to soy sauce that has a similar flavor. Also, make sure to check the labels of all other ingredients to ensure they are gluten-free.

Can I make this ahead of time?

You can prepare the chicken marinade and sauce ahead of time and store them in the refrigerator. When you’re ready to cook, simply stir-fry the chicken and vegetables and add the sauce. This is a great way to save time on busy weeknights!

Final Thoughts

So, there you have it – my go-to recipe for Stir-Fried Chicken Bok Choy. It’s quick, easy, healthy, and bursting with flavor. What more could you ask for? I truly believe this dish is a winner, and I can’t wait for you to try it! If you enjoyed this recipe, be sure to check out my other stir-fry recipes for more delicious and easy weeknight meals. I’d love to hear how yours turns out! Leave a comment below and let me know what you think. And if you made any fun variations, definitely share them – I’m always looking for new ideas! Happy cooking, friends!