There’s something undeniably heartwarming about a stir fry, and the Chicken and Bok Choy Stir Fry is no exception. Growing up in a bustling household where weeknight dinners often meant a race against the clock, this recipe became a comforting staple. It’s vibrant, quick to prepare, and offers a delightful crunch from the bok choy that contrasts beautifully with the tender chicken. Whether it’s a busy Thursday or a casual Sunday gathering with friends, this dish always finds a place on our table.
Why you’ll love this dish
When life gets hectic, it’s easy to rely on takeout or pre-packaged meals, but this Chicken and Bok Choy Stir Fry offers a wonderful alternative. Not only is it a budget-friendly option, but it also brings a world of flavors into your kitchen without much effort. When those midweek blues hit, this dish serves as a cheerful, colorful remedy that brings the family together around the dinner table.
“This stir fry has become a weekly favorite. The flavors are robust yet refined, and my kids devour the bok choy – I couldn’t ask for more!" – Sarah, a home cook.
The cooking process explained
This stir fry is a breeze to whip up, making it ideal for anyone looking to create a healthy, satisfying meal in no time. The preparation kicks off by slicing the chicken and chopping the colorful vegetables, making the entire process smoother. Next, you’ll whip up a fragrant sauce that ties everything together. As the chicken browns, the kitchen fills with tantalizing aromas of ginger and garlic—a prelude to the delicious feast ahead. With just a quick toss of ingredients, your dish comes together in a vibrant swirl of flavors and textures.
What you’ll need
For this delightful stir fry, gather these ingredients:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil
- 2-3 heads of baby bok choy, chopped
- 1 red bell pepper, sliced
- 1 medium carrot, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon hoisin sauce (optional)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch (optional)
- Cooked rice or noodles (for serving)
- Sesame seeds (optional, for garnish)
- Green onions, chopped (optional, for garnish)
Feel free to play with some substitutions here: chicken thighs can add a richer flavor, and any seasonal vegetables can be tossed in. If bok choy isn’t available, broccoli or snap peas work beautifully too.
Step-by-step instructions
Prepare the Ingredients: Begin by slicing the chicken into thin strips. Chop the bok choy into bite-sized pieces, slice the bell pepper, julienne the carrot, mince the garlic, and grate the ginger. A bit of prep goes a long way in achieving that lovely stir-fry timing.
Make the Sauce: In a bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and optional red pepper flakes. For those who enjoy a thicker sauce, mix the cornstarch with a little water and stir it in. Set aside while you move on to the main event.
Cook the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced chicken and cook for about 4-5 minutes until beautifully browned and cooked through. Once done, remove the chicken from the skillet and set it aside.
Stir-Fry the Vegetables: In the same skillet, add a splash more oil if it looks dry. Toss in the minced garlic, grated ginger, and sliced bell pepper. Stir-fry for 1-2 minutes until fragrant—this is the moment when the kitchen begins to smell heavenly.
Add Bok Choy and Carrot: Next, stir in the chopped bok choy and carrot. Cook for about 3-4 minutes; you’ll want the bok choy to wilt slightly but still retain that lovely crunch.
Combine and Serve: Return the chicken to the skillet and pour the prepped sauce over the stir-fry. Give everything a good toss to coat, cooking for an additional 2-3 minutes until heated through. Serve it hot and fresh over fluffy rice or noodles, garnished with sesame seeds and chopped green onions if desired.
Best ways to enjoy it
For an inviting presentation, serve the stir fry over a bed of jasmine rice or a mound of your favorite noodles. Sprinkle sesame seeds on top for a bit of crunch and vibrant green onions for color. Pair it with a light cucumber salad on the side; the crispness of the cucumber complements the warm, savory stir fry perfectly. If you’re in the mood for a little heat, consider serving it with a drizzle of your favorite chili oil.
Storage and reheating tips
Leftovers can be both a blessing and a curse. To keep your stir fry fresh, store any extras in an airtight container in the refrigerator. It’s best consumed within 2-3 days. When it comes time to reheat, a skillet works wonders, bringing a delightful caramelization back to the chicken and veggies. You can also use the microwave, but be sure to heat it gently to avoid losing that lovely texture.
Practical cooking tips
Here are a few tips to enhance your stir-frying success:
- Prep Ahead: If you’re short on time during the week, prep your veggies and sauce in advance. This way, you’ll only need a few minutes to cook them after a long day.
- High Heat is Key: Cooking over high heat helps to achieve that coveted stir-fry flavor, so don’t be afraid to crank up the heat. Just keep stirring to prevent burning!
- Fresh Ingredients Matter: For the best flavor, use fresh bok choy and colorful bell peppers. They’ll give your dish that vibrant, enticing look and taste.
Creative twists
Feel free to experiment with this recipe! For a fragrant twist, consider adding a tablespoon of miso paste to the sauce. If you’re looking for a vegetarian version, swap out the chicken for tofu or tempeh, adjusting the cooking time as needed. Not in the mood for soy sauce? A splash of coconut aminos or even tamari works as a fantastic substitute.
Your Questions Answered
What can I use if I don’t have bok choy?
If bok choy isn’t available, consider substituting it with broccoli, kale, or even snap peas for a similar crunch.
How long will leftovers last?
Stored correctly in the fridge, your leftovers should be good for about 2-3 days. Just reheat gently to keep the textures nice.
Can I make it gluten-free?
Absolutely! Simply swap out soy sauce for a gluten-free variety or use tamari instead.
Chicken and Bok Choy Stir Fry
Ingredients
Method
- Slice the chicken into thin strips. Chop the bok choy into bite-sized pieces, slice the bell pepper, julienne the carrot, mince the garlic, and grate the ginger.
- In a bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and optional red pepper flakes. For a thicker sauce, mix the cornstarch with a little water and stir it in. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced chicken and cook for about 4-5 minutes until browned and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add more oil if necessary. Toss in the minced garlic, grated ginger, and sliced bell pepper. Stir-fry for 1-2 minutes until fragrant.
- Stir in the bok choy and carrot, cooking for about 3-4 minutes until the bok choy wilts slightly. Return the chicken to the skillet, pour the prepped sauce over the stir-fry, and toss to coat. Cook for an additional 2-3 minutes until heated through. Serve hot over rice or noodles, garnished with sesame seeds and green onions.