Chicken and Bok Choy Stir Fry Recipe
This Chicken and Bok Choy Stir Fry is a true weeknight hero—bursting with color and flavor in every forkful. Juicy, seared chicken mingles with tender bok choy, crisp bell peppers, earthy mushrooms, and sweet carrots, all fast-cooked in a luscious stir fry sauce. The result is a beautiful medley that delivers comfort, vibrancy, and nutrition in one sizzling skillet. If you’re craving fresh veggies and juicy chicken with that irresistible takeout vibe but less fuss, you’ve found your new go-to recipe.
Ingredients You’ll Need
The magic of Chicken and Bok Choy Stir Fry is how few ingredients you need to create such a bold, balanced dish. Each one brings its own charm—whether it’s color, crunch, savory depth, or a punch of bright freshness—ensuring every bite is satisfying and delicious.
- Canola oil: A neutral, high-heat oil that’s perfect for quick stir-frying without overpowering flavors.
- Boneless skinless chicken breasts: Cut into bite-sized cubes, they soak up the sauce beautifully and cook evenly.
- Salt and black pepper: Essential seasonings to bring out the best in your chicken before mixing with the veggies and sauce.
- Bok choy: Crisp, juicy greens that add freshness, texture, and subtle sweetness—you’ll love the mix of stems and leaves.
- Baby cremini mushrooms: Their earthy, umami flavor is the perfect counterpoint to the lighter veggies and pairs well with the sauce.
- Red bell pepper: Provides a pop of color and natural sweetness that balances every savory note in the dish.
- Matchstick carrots: These shred into thin, quick-cooking strips that add crunch, color, and a little sweetness.
- Stir fry sauce: The secret to bringing it all together, adding that glossy, flavorful coating everyone loves in a good stir fry.
How to Make Chicken and Bok Choy Stir Fry
Step 1: Sear the Chicken
Start by heating half your canola oil in a big skillet over medium-high heat. Give your cubed chicken a sprinkle of salt and black pepper, then slide it into the pan. Cook for around 5 to 6 minutes, letting the pieces get nicely golden and almost cooked through. The key is plenty of space, so the chicken sizzles instead of steams. Scoop the chicken out onto a plate, cover it to keep warm, and get ready for the veggies.
Step 2: Stir Fry the Veggies
Add your remaining oil to that same skillet—no need to clean it, any leftover tasty bits only add flavor. Toss in the bok choy, mushrooms, bell pepper, and carrots. Stir fry for 3 to 5 minutes, keeping everything moving so the veggies cook evenly. You’re looking for veggies that are tender but still bright and a little crisp.
Step 3: Bring Everything Together
Now, return your chicken (and any juices) to the skillet. It’s time for the Chicken and Bok Choy Stir Fry to come together. Give it all a good stir, combining the juicy chicken with those fragrant, just-tender vegetables. Watch the flavors start to meld right before your eyes!
Step 4: Add the Stir Fry Sauce
Pour your favorite stir fry sauce into the pan, making sure to scrape up any browned bits at the bottom with your spatula. Toss everything together so the sauce coats each bite, working its glossy magic and soaking into the veggies and chicken alike.
Step 5: Simmer and Serve
Reduce the heat to medium-low and cook for 1 to 2 more minutes—just until everything is heated through, the chicken is fully cooked, and those veggies are irresistible. Serve your Chicken and Bok Choy Stir Fry hot, ideally straight from the pan!
How to Serve Chicken and Bok Choy Stir Fry
Garnishes
For that finishing touch, sprinkle the stir fry with fresh sesame seeds, thinly sliced green onions, or even a handful of fresh chopped cilantro. These vibrant garnishes add a pop of color and flavor, making your Chicken and Bok Choy Stir Fry look as amazing as it tastes.
Side Dishes
This dish is a champion over fluffy white rice, steamed jasmine rice, or nutty brown rice. If you want something a little lighter, try serving it over cauliflower rice, or alongside a crisp Asian-style slaw. The stir fry also pairs well with simple noodles—just toss cooked rice noodles right into the pan at the end for a satisfying one-bowl meal!
Creative Ways to Present
Take your Chicken and Bok Choy Stir Fry up a notch by serving it in lettuce wraps for a party-friendly, hands-on dinner, or stuff it into steamed buns for a playful street-food twist. For lunch, pack it into a bento box with a wedge of lime and pickled veggies for a fresh, cheerful midday meal.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Bok Choy Stir Fry will keep beautifully in an airtight container in the fridge for up to 3 days. The veggies may soften a little, but the flavors really meld and deepen, making leftovers almost as irresistible as the first night.
Freezing
While you can technically freeze the stir fry, the veggies—especially bok choy—may lose some of their crispness after thawing. If you decide to freeze, store portions in freezer-safe containers and enjoy within one month for the best texture and flavor.
Reheating
To reheat, simply warm the Chicken and Bok Choy Stir Fry gently in a skillet over medium heat, adding a splash of water or more stir fry sauce to revive the zing. If you’re in a hurry, the microwave works too—just cover and heat in short bursts, stirring in between to ensure even warmth.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and a bit more flavor. Just cut them into bite-sized pieces and cook as directed; they work perfectly in Chicken and Bok Choy Stir Fry.
What’s the best substitute for bok choy if I can’t find it?
If bok choy is unavailable, try napa cabbage, baby spinach, or even Swiss chard. Each will lend a slightly different flavor and texture but keeps the spirit of the dish intact.
Can I make this Chicken and Bok Choy Stir Fry vegetarian?
Definitely! Simply swap out the chicken for firm tofu or tempeh, and use a vegetarian stir fry sauce. Sear the tofu cubes until golden before adding the veggies for best results.
What kind of stir fry sauce should I use?
You can use any store-bought stir fry sauce you enjoy—look for options made with soy sauce, ginger, garlic, and a touch of sweetness. Or, make your own with soy sauce, rice vinegar, garlic, ginger, and a hint of honey or brown sugar for freshness and control.
How can I add more spice to the Chicken and Bok Choy Stir Fry?
If you like a little heat, toss in a pinch of red chili flakes or a sliced fresh chili pepper along with the veggies. A drizzle of sriracha or chili garlic sauce at the end is delicious, too!
Final Thoughts
If you’re looking for a quick, fresh, and flavor-packed dinner, it’s hard to beat this Chicken and Bok Choy Stir Fry. Give it a try—you’ll be amazed at how easily it comes together and how eager everyone is for seconds. Your weeknight stir fry routine just got a tasty upgrade!
Print
Chicken and Bok Choy Stir Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A quick and flavorful Chicken and Bok Choy Stir Fry recipe that is perfect for a delicious weeknight meal.
Ingredients
For the Stir Fry:
- 1 tablespoon canola oil (divided)
- 1 1/2 lbs. boneless skinless chicken breasts (cut into 1/2 inch cubes)
- Salt and black pepper
- 1 large bok choy (ends trimmed and thinly sliced horizontally)
- 8 oz. baby cremini mushrooms (sliced)
- 1 medium red bell pepper (thinly sliced (and halved if the pieces are long))
- 1/2 cup matchstick carrots
- 3/4 cup stir fry sauce
Instructions
- Heat 1/2 tablespoon of canola oil in a large skillet over medium-high heat. Sprinkle the chicken lightly with salt and black pepper. Add to the skillet and cook over medium high heat until almost cooked through, 5-6 minutes. Remove the chicken from the pan and cover to keep warm.
- Add the remaining 1/2 tablespoon of canola oil to the same skillet. Add the bok choy, mushrooms, pepper, and carrots and stir fry for 3-5 minutes until slightly tender, stirring regularly.
- Return the chicken to the pan and stir to mix well.
- Add the stir fry sauce to the pan and mix well.
- Reduce the heat to medium low, stir for 1-2 more minutes until everything is heated through, the chicken is cooked, and the veggies are tender.
- Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg
Keywords: Chicken, Bok Choy, Stir Fry, Easy, Asian, Quick, Healthy
