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Chicken Bok Choy Stir Fry

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Chicken Bok Choy Stir Fry
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Bok Choy Chicken Stir Fry is a simple and delicious stir fry for any night of the week! It features marinated chicken stir fired with crunchy bok choy and garlic with a tasty sauce.

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Bok Choy

Bok choy (also known as pak choi or pok choi, 白菜) is a type of Chinese cabbage—but unlike the round cabbages you may be familiar with, bok choy doesn’t form a tight head. Instead, it grows as a cluster of leafy greens with thick, crunchy stems at the base.

The flavor is often described as a cross between spinach and water chestnuts, with a mild sweetness and a slightly peppery bite.

There are a few different types of bok choy—today I’m using Baby White Stem Bok Choy, but honestly, any variety will work for this recipe!

If you’re interested in learning more about Chinese veggies – here’s a whole article on various Chinese vegetables such as snow peas, celtuce, sweet potato leaves, chinese broccoli and more!

Dark Meat vs. White Meat

For this recipe you can use chick breast instead of chicken thighs depending on your preference. Usually, you can use them interchangeably ad then for some recipes, depending on the thickness of the chicken you may need to adjust the timing.

Basically – just make sure that the chicken is thoroughly cooked before serving!

How to cook Bok Choy Chicken Stir Fry

First, gather your ingredients:

Marinade:

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon cornstarch
  • 2 tablespoon light soy sauce
  • 2 tablespoon rice vinegar
  • 2 teaspoon brown sugar
  • 1 teaspoon sesame oil

Stir Fry:

  • 4 cloves garlic, chopped
  • 1–2 red chili peppers, sliced (optional, for heat)
  • 2 tablespoon vegetable oil, divided
  • 2 bunches bok choy
  • 1 tablespoon oyster sauce
  • Salt to taste

Marinate the Chicken:
In a bowl, combine chicken with cornstarch, soy sauce, rice vinegar, brown sugar, and sesame oil. Mix well and let marinate for at least 15 minutes. (If marinating over 30 minutes, refrigerate.)

Prep the Bok Choy:
Trim and discard the root ends of the bok choy. Cut into 1–2 inch pieces. Separate the white stems from the leafy greens if your bok choy is larger - this helps ensure even cooking.

Cook the Chicken:
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add garlic and stir-fry for 30 seconds until fragrant.

Add marinated chicken and stir-fry for 2–3 minutes until lightly browned. Remove chicken from the pan and set aside.

Cook the Bok Choy:
Add the remaining 1 tablespoon oil if needed. Add chili peppers (if using), and then toss in the white stems and stir-fry for about 1 minute. Then, add the leafy greens and continue to stir-fry for another minute, the leaves will turn vibrant green.

Combine and Finish:
Return the chicken to the pan. Add oyster sauce and salt as desired. Stir everything together for another 1–2 minutes, until the chicken is fully cooked and bok choy is tender-crisp.

Remove from heat and serve!

Yield: 4 servings

Bok Choy Chicken Stir Fry

Bok Choy Chicken Stir Fry

Bok Choy Chicken Stir Fry is a quick and flavorful dish made with marinated chicken thighs, crunchy bok choy, garlic, and optional red chili peppers for heat. It's an easy weeknight meal that comes together in under 30 minutes!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

Marinade:

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon cornstarch
  • 2 tablespoon light soy sauce
  • 2 tablespoon rice vinegar
  • 2 teaspoon brown sugar
  • 1 teaspoon sesame oil

Stir Fry:

  • 4 cloves garlic, chopped
  • 1–2 red chili peppers, sliced (optional)
  • 2 tablespoon vegetable oil, divided
  • 2 bunches bok choy
  • 1 tablespoon oyster sauce
  • Salt, to taste

Instructions

  1. Marinate the Chicken:
    In a bowl, combine chicken with cornstarch, soy sauce, rice vinegar, brown sugar, and sesame oil. Mix well and let marinate for at least 15 minutes (refrigerate if marinating over 30 minutes).
  2. Prep the Bok Choy:
    Trim off the root ends. Cut into 1–2 inch pieces. If the bok choy is large, separate the white stems from the leafy greens.
  3. Cook the Chicken:
    Heat 1 tablespoon vegetable oil in a wok or large pan over medium-high heat. Add garlic and stir-fry for 30 seconds until fragrant. Add chicken and cook for 2–3 minutes until lightly browned. Remove and set aside.
  4. Cook the Bok Choy:
    Add remaining oil if needed. Add chili peppers (if using), then stir-fry white bok choy stems for 1 minute. Add leafy greens and stir-fry another minute until just wilted.
  5. Combine and Finish:
    Return the chicken to the pan. Add oyster sauce and salt to taste. Stir-fry everything together for 1–2 more minutes until chicken is cooked through and bok choy is tender-crisp.
  6. Serve:
    Remove from heat and serve hot with rice or noodles.

Notes

  • Chicken breast can be used in place of thighs—just be mindful of cook time to avoid overcooking.
  • Baby bok choy, Shanghai bok choy, or white stem bok choy all work well.
  • Adjust the chili peppers or skip them entirely based on your spice preference.

    • As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1
    Amount Per Serving: Calories: 347Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 138mgSodium: 1056mgCarbohydrates: 19gFiber: 3gSugar: 10gProtein: 32g

    The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.

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    © Oh Snap! Let's Eat!
    Cuisine: Chinese / Category: Asian Recipes

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