Why You’ll Love Bok Choy Chicken Recipe

This Bok Choy Chicken recipe is not only healthy but also incredibly delicious. The tender chicken provides a satisfying protein base, while the bok choy adds a fresh, slightly crunchy texture to the dish. The savory sauce, typically made from soy sauce, garlic, and a few other key ingredients, elevates the flavors, making it a well-balanced meal that is both light and hearty. Plus, it’s quick to prepare, making it ideal for busy days.

Ingredients

2 boneless, skinless chicken breasts, thinly sliced
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon ginger, grated (optional)
4 cups bok choy, chopped (about 4-5 heads)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce (optional)
1/2 cup chicken broth or water
Salt and pepper to taste
1 teaspoon sesame oil (optional)
Green onions, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken breasts and cook for 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the garlic and grated ginger (if using). Sauté for 1-2 minutes, or until fragrant.
Add the bok choy to the skillet and stir-fry for 2-3 minutes, or until the bok choy is slightly tender but still crisp.
Add the soy sauce, oyster sauce, hoisin sauce, and chicken broth to the skillet. Stir well to combine and bring to a simmer.
Return the chicken to the skillet and toss everything together, allowing the flavors to meld for 2-3 minutes.
Season with salt, pepper, and sesame oil (if using). Garnish with chopped green onions before serving.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Add More Vegetables: You can include other vegetables like mushrooms, bell peppers, or carrots for more variety.
Spicy Version: Add some red pepper flakes or fresh chili slices to give the dish a spicy kick.
Tofu Substitute: For a vegetarian or vegan version, replace the chicken with tofu.
Curry Flavor: Add a teaspoon of curry powder to the sauce for a different flavor profile.

Storage/Reheating

Storage: Leftover Bok Choy Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat for 5-7 minutes, or until heated through. You can also microwave it for 1-2 minutes.

FAQs

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but make sure it’s fully thawed and patted dry before cooking.

2. Can I substitute bok choy with another green vegetable?

Yes, you can use spinach, kale, or napa cabbage as a substitute for bok choy if preferred.

3. What can I use if I don’t have hoisin sauce?

If you don’t have hoisin sauce, you can substitute it with a mixture of soy sauce, honey, and a little bit of vinegar for a similar sweet and savory flavor.

4. Can I make this dish ahead of time?

You can prep the chicken and vegetables ahead of time and store them separately. However, it’s best to cook the dish fresh to maintain the texture of the bok choy.

5. Can I make this dish gluten-free?

Yes, use tamari or gluten-free soy sauce and ensure the oyster sauce is gluten-free or substitute with a gluten-free alternative.

6. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs are a great alternative and will add a juicier and richer flavor to the dish.

7. Can I use dried ginger instead of fresh?

While fresh ginger provides a more vibrant flavor, you can use dried ginger as a substitute. Just use about 1/4 teaspoon instead of fresh ginger.

8. How do I know when the bok choy is cooked?

The bok choy should be tender but still crisp. If you prefer it more tender, you can cook it for a few more minutes, but avoid overcooking.

9. Can I add rice to this dish?

Yes, serving Bok Choy Chicken over steamed rice is a great way to make the dish heartier and more filling.

10. Can I make the sauce spicier?

Yes, you can add chili paste, fresh chopped chilies, or a pinch of red pepper flakes to increase the spice level of the sauce.

Conclusion

Bok Choy Chicken is a light yet satisfying dish that brings together lean protein and fresh vegetables in a flavorful and simple stir-fry. The savory sauce, combined with tender chicken and crisp bok choy, makes this meal both healthy and delicious. It’s a versatile recipe that you can easily adapt to your preferences by adding more vegetables or changing up the sauce ingredients. Whether you’re looking for a quick dinner or a nutritious lunch, Bok Choy Chicken is sure to become a favorite in your meal rotation.

Bok Choy Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A healthy and flavorful Bok Choy Chicken recipe featuring tender chicken and vibrant bok choy cooked in a savory sauce, offering a perfect balance of protein and vegetables for a quick and satisfying meal.

Author: Emily
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
Category: Main Course
Method: Stir-fry
Cuisine: Chinese

Instructions

Prepare the chicken: Season the chicken strips with salt and pepper.
Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for about 5-6 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
Stir-fry garlic and ginger: In the same skillet, add a little more oil if needed. Add the minced garlic and ginger, and stir-fry for about 1 minute until fragrant.
Cook the bok choy: Add the chopped bok choy (both stems and leaves) to the skillet. Stir-fry for 2-3 minutes until the bok choy begins to wilt but still retains some crunch.
Make the sauce: Add the soy sauce, oyster sauce, hoisin sauce (if using), sesame oil, and chicken broth to the skillet. Stir well to combine.
Return chicken to the skillet: Add the cooked chicken back into the skillet and toss to combine with the sauce and bok choy. If you’d like a thicker sauce, mix cornstarch with water and add it to the skillet. Cook for another 2 minutes until the sauce thickens.
Serve: Garnish with green onions if desired, and serve hot with steamed rice.

Notes

You can substitute the chicken with other proteins like beef or tofu for variety.
Adjust the sauce ingredients based on your taste preferences—add more soy sauce for saltiness or hoisin sauce for sweetness.
For extra crunch, you can add sliced bell peppers or mushrooms to the stir-fry.