This Bok Choy Chicken recipe is a perfect balance of fresh vegetables and lean protein, all coming together in a light, savory stir-fry. With tender chicken breasts and crisp bok choy tossed in a garlic-ginger sauce, it’s a healthy, flavorful dish that’s quick to prepare—ideal for a busy weeknight dinner.
Ingredients
2 chicken breasts, thinly sliced
1 tablespoon olive oil
3 cups bok choy, chopped
1-inch piece ginger, minced
1 tablespoon soy sauce (or tamari for gluten-free)
3 cloves garlic, minced
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
Salt and pepper to taste
1/4 cup water
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the sliced chicken to the pan, season with salt and pepper, and cook for 5-7 minutes, until the chicken is browned and fully cooked.
Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Stir in the chopped bok choy and cook for 2-3 minutes, allowing the leaves to wilt and soften.
Add the soy sauce, oyster sauce (if using), sesame oil, red pepper flakes, and water. Stir everything together, letting it simmer for another 2-3 minutes until the sauce slightly thickens.
Taste the dish and adjust the seasoning, adding more salt, pepper, or soy sauce as desired.
Serve hot over steamed rice or noodles.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Variations
Add more vegetables: If I want to make it even heartier, I can toss in other vegetables like bell peppers, carrots, or mushrooms. They complement the bok choy and add extra color and nutrients.
Use chicken thighs: For a juicier option, I can swap the chicken breasts for boneless, skinless chicken thighs.
Make it spicy: I can increase the amount of red pepper flakes or add a sliced fresh chili pepper if I’m craving more heat.
Gluten-free: I use tamari instead of soy sauce and leave out the oyster sauce to keep the dish gluten-free, but I can always add more tamari for extra umami.
Add a touch of honey: For a slight sweetness, I sometimes drizzle in a little honey when I want to balance the savory flavors.
Storage/reheating
If I have leftovers, I store the Bok Choy Chicken in an airtight container in the fridge. It will keep well for 2-3 days. When I’m ready to eat it again, I can reheat it in a skillet over medium heat for a few minutes until warmed through, or I can microwave it for 1-2 minutes. It’s best enjoyed fresh, but the flavors still hold up nicely after being stored.
FAQs
How can I make this dish spicier?
To spice up this Bok Choy Chicken, I can add extra red pepper flakes or toss in a chopped fresh chili. For an even spicier kick, I sometimes add a few dashes of hot sauce to the sauce mixture.
Can I use frozen chicken?
Yes, I can use frozen chicken for this recipe, but it’s important to thaw it thoroughly before cooking. Frozen chicken may release more moisture, so I’ll need to cook it a little longer to ensure the chicken gets fully cooked through and the sauce thickens properly.
Can I use other leafy greens instead of bok choy?
While bok choy is a great choice, I can also substitute other greens like spinach, Swiss chard, or even kale. Just make sure to adjust the cooking time, as different greens may wilt at different rates.
How do I make this dish more filling?
To make this dish more filling, I often serve it with steamed rice, noodles, or quinoa. You can also add extra protein, like shrimp, tofu, or beef, to make it heartier.
Is this recipe gluten-free?
Yes, this recipe can easily be made gluten-free by swapping out the soy sauce for tamari and skipping the oyster sauce. Be sure to check all labels to make sure all ingredients are gluten-free.
Conclusion
Bok Choy Chicken is the kind of dish I can whip up on any busy night and still feel good about eating. It’s quick, healthy, and packed with flavor. Whether I’m looking for a light dinner or a satisfying meal to pair with rice or noodles, this recipe is a perfect fit. With its easy-to-find ingredients and simple steps, it’s a recipe I’m sure to make again and again.
Recipe:
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Bok Choy Chicken
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Bok Choy Chicken is a healthy, flavorful stir-fry made with tender chicken breasts, crisp bok choy, and a savory garlic-ginger sauce. This quick and easy dish is perfect for busy weeknights.
Ingredients
2 chicken breasts, thinly sliced
1 tablespoon olive oil
3 cups bok choy, chopped
3 cloves garlic, minced
1-inch piece ginger, minced
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
Salt and pepper to taste
1/4 cup water
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken to the pan, season with salt and pepper, and cook for 5-7 minutes, until the chicken is browned and fully cooked.
- Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
- Stir in the chopped bok choy and cook for 2-3 minutes, allowing the leaves to wilt and soften.
- Add the soy sauce, oyster sauce (if using), sesame oil, red pepper flakes, and water. Stir everything together, letting it simmer for another 2-3 minutes until the sauce slightly thickens.
- Taste the dish and adjust the seasoning, adding more salt, pepper, or soy sauce as desired.
- Serve hot over steamed rice or noodles.
Notes
For a heartier dish, add vegetables like bell peppers, carrots, or mushrooms.
Substitute chicken breasts with boneless, skinless chicken thighs for a juicier option.
To make it spicier, increase red pepper flakes or add fresh chili pepper.
Use tamari instead of soy sauce and leave out the oyster sauce for a gluten-free version.
Drizzle a little honey for added sweetness, if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
