Saucy bites of chicken are tossed with crispy tender bok choy and a diced jalapeno in this flavorful Chicken and Bok Choy Stir Fry.
Stir Fry Chicken and Bok Choy
When I saw this recipe in an issue of Everyday Food, I immediately added Bok Choy to my grocery list.
This was a hit with every member of the family. It’s amazing how a great sauce will make even my pickier eaters devour every bite on their plates.
There is almost no heat from the jalapeno in this recipe, it simply adds another layer of flavor to the dish. Feel free to increase the amount of jalapeno to your heart’s desire.
I often increase the jalapeno because my family enjoys spicy dishes and a bit of heat is a terrific addition to this recipe.
Bok choy is a mild slightly sweet Chinese cabbage. The soft green leaves and flavorful crunchy stems add a delicious texture and color to this dish.
Bok Choy and Chicken Stir Fry
Stir fries come together fairly quickly over medium-high heat in one skillet. With that being the case, I recommend prepping all of the ingredients before turning on the stove.
Prepare the sauce by whisking together the soy sauce, vinegar, and brown sugar. Set the sauce aside, next to the store.
Cut the chicken thighs into bite-sized pieces and toss them with the garlic, ginger, and cornstarch. Chop the bok choy and jalapeno so they are ready to add to the skillet.
Saute the chicken mixture in a large skillet. Cook it until lightly browned and the chicken is just barely cooked through. It does not need to be completely cooked as it will continue cooking as other ingredients get added.
The ginger and garlic will be super fragrant at this point and your kitchen will smell amazing.
Add the bok choy and jalapeno to the pan. Let them cook for about a minute.
The leaves of the bok choy will wilt and soften, but the stems will retain a slightly firm crispness, bringing a nice texture to the stir fry.
Pour in the soy sauce mixture and stir to coat the chicken and bok choy.
Over medium-high heat cook for a couple more minutes until the sauce has thickened and everything is nicely coated.
Stir Fry with Bok Choy and Chicken
Gather these ingredients to make Bok Choy and Chicken:
- boneless skinless chicken thighs or breasts
- bok choy
- olive oil
- fresh ginger
- garlic cloves
- soy sauce
- rice vinegar
- brown sugar
If you’ve hung out with me for long, you already know how much I love a good stir-fry. From the Chicken and Bacon Stir Fry to Thai Steak and Green Bean Stir Fry, to Ginger Chicken and Broccoli and the classic Beef and Broccoli Stir Fry there are a whole lot of great stir fries you need to try.
Sweet and Spicy Pineapple Shrimp Stir Fry is a skillet full of sautéed shrimp tossed in a spicy barbecue sauce with sweet chunks of pineapple and red peppers.
Sweet and just a little bit spicy, this honey sriracha chicken stir fry is filled with bite-size sticky sweet chunks of chicken and tender-crisp peppers. The whole recipe comes together in under 20 minutes.
Servings: 4 servings
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In a small bowl, combine the soy sauce, vinegar and brown sugar. Set aside. In a medium bowl, combine the chicken with the garlic, ginger, and cornstarch. Stir or toss to coat.
In a large skillet over medium-high heat, warm the oil and add the chicken mixture. Toss to coat and spread the pieces across the bottom of the skillet. Sear the pieces and turn as needed. Cook, stirring occasionally until lightly browned and barely cooked through, about 6-7 minutes.
Add the bok choy and jalapeno and continue cooking, tossing with tongs or stirring constantly for about a minute, just until the bok choy is wilted. Add the soy sauce mixture and toss well to coat. Cook for about 2 minutes, just until the sauce thickens. Serve over rice if desired.
Calories: 240kcal · Carbohydrates: 8g · Protein: 25g · Fat: 12g · Saturated Fat: 2g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 7g · Trans Fat: 0.02g · Cholesterol: 108mg · Sodium: 981mg · Potassium: 598mg · Fiber: 1g · Sugar: 4g · Vitamin A: 4756IU · Vitamin C: 52mg · Calcium: 129mg · Iron: 2mg
originally published 5/26/12 – recipe notes and photos updated 3/2/23
recipe adapted from and with thanks to Everyday Food