When life gets busy and you want a fast, satisfying dinner, a stir-fry is the answer. It’s quick, versatile, and full of flavor — exactly what this Stir-Fried Chicken and Baby Bok Choy delivers.
This easy stir-fry highlights one of my favorite leafy greens, baby bok choy. The recipe is nutrient-dense and pairs tender, seared chicken with crisp-tender bok choy and a bright, savory sauce. It’s simple to prepare and makes a wholesome weeknight meal the whole family can enjoy.
Stir-Fried Chicken and Baby Bok Choy
2018-03-04 19:53:19
Serves 4
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Total Time
30 min
Total Time
30 min
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tbsp arrowroot starch
- 2 tbsp avocado or olive oil
- 1/2 white onion, thinly sliced
- 2 baby bok choy, ends removed and halved
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
- 1/4 cup coconut aminos
- 2 tbsp rice vinegar
- 1 tsp fish sauce
- 1/2 tsp crushed red pepper (optional)
- 8 oz can water chestnuts, drained
Instructions
- Slice the chicken breasts thinly against the grain. Season with salt and pepper, then toss with the arrowroot until evenly coated.
- Heat the oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken and sear until golden brown, about 3–4 minutes per side. Work in batches if needed to avoid overcrowding so the chicken gets a proper sear. Transfer cooked chicken to a plate.
- In the same skillet, add the sliced onion. Sauté about 3 minutes, adding another tablespoon of oil if the pan looks dry from cooking the chicken.
- Add the bok choy, garlic, and drained water chestnuts. Continue to sauté until the bok choy is tender, about 3 more minutes.
- Reduce the heat to medium. Stir in the grated ginger, coconut aminos, rice vinegar, fish sauce, and crushed red pepper if using. Simmer until the sauce thickens and reduces slightly, about 3–5 minutes.
- Return the chicken to the skillet to warm through, taste and adjust seasoning if needed, then serve immediately.
By Alex Snodgrass
The Defined Dish