Stir-Fried Chicken and Bok Choy

Chicken and Bok Choy Stir-Fry is full of chicken, veggies, and a sweet and spicy sauce and comes together in just 15 minutes!

Prep Time5minutes mins
Cook Time10minutes mins
Total Time15minutes mins

Course: Main Course
Cuisine: Chinese

Servings: 4

Calories: 226kcal

Author: Kristen Chidsey

Ingredients​

Sauce​

  • 2 tablespoons honey
  • ½ teaspoon freshly grated ginger
  • 2 cloves of garlic grated or minced finely
  • 2 tablespoons reduced sodium gluten-free soy sauce
  • 1 tablespoon rice wine vinegar

For the Stir Fry​

  • 1 teaspoon light sesame oil see notes
  • 1 pound boneless skinless chicken breasts, cut into 1 inch chunks
  • 1 head of bok choy washed and cut into 1 inch strips
  • 2 large carrots peeled in strips or ½ cup matchstick carrots
  • 5-6 green onions diced
  • 1 tablespoon sesame seeds
  • ¼ cup chopped cilantro if desired

Instructions​

  • In a small mixing bowl, combine the honey, ginger, garlic, vinegar, and soy sauce together until well combined. Set aside to add to stir-fry later.
  • Heat the sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes, until golden on all sides. Add in bok choy, carrots, and green onions. Stir continuously for 3 minutes to evenly cook the vegetables until crisp-tender. After 3 minutes, add in the sauce and cook for 1-2 minutes to coat the chicken and vegetables with the sauce and heat it through.
  • Serve with a sprinkle of cilantro and toasted sesame seeds if desired.

Notes​

Sesame Oil:Be sure to use LIGHT sesame oil instead of dark sesame oil for this stir-fry--also be sure your sesame oil does not smell rancid before using. In place of sesame oil, feel free to use canola or peanut oil.

Spice it up: Feel free to add up to ½ teaspoon of crushed red pepper flakes for additional spice.

Bok Choy:Feel free to use napa cabbage in place of bok choy.

Gluten-Free: Use gluten-free soy sauce or tamari to keep this gluten-free.

Paleo-Friendly:Use maple syrup in place of honey for a Paleo-Friendly recipe, or omit the sugar altogether if desired.

Storage: Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. I do not recommend freezing this recipe.

Nutrition​

Calories: 226kcal | Carbohydrates: 17g | Protein: 28g | Fat: 5g | Cholesterol: 72mg | Sodium: 292mg | Potassium: 1097mg | Fiber: 3g | Sugar: 12g | Vitamin A: 14660IU | Vitamin C: 100.5mg | Calcium: 267mg | Iron: 2.7mgBok-Choy-and-Chicken-Recipes.jpg

Bokchoy.jpg
 
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Chicken and Bok Choy Stir-Fry is full of chicken, veggies, and a sweet and spicy sauce and comes together in just 15 minutes!

Prep Time5minutes mins
Cook Time10minutes mins
Total Time15minutes mins

Course: Main Course
Cuisine: Chinese

Servings: 4

Calories: 226kcal

Author: Kristen Chidsey

Ingredients​

Sauce​

  • 2 tablespoons honey
  • ½ teaspoon freshly grated ginger
  • 2 cloves of garlic grated or minced finely
  • 2 tablespoons reduced sodium gluten-free soy sauce
  • 1 tablespoon rice wine vinegar

For the Stir Fry​

  • 1 teaspoon light sesame oil see notes
  • 1 pound boneless skinless chicken breasts, cut into 1 inch chunks
  • 1 head of bok choy washed and cut into 1 inch strips
  • 2 large carrots peeled in strips or ½ cup matchstick carrots
  • 5-6 green onions diced
  • 1 tablespoon sesame seeds
  • ¼ cup chopped cilantro if desired

Instructions​

  • In a small mixing bowl, combine the honey, ginger, garlic, vinegar, and soy sauce together until well combined. Set aside to add to stir-fry later.
  • Heat the sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes, until golden on all sides. Add in bok choy, carrots, and green onions. Stir continuously for 3 minutes to evenly cook the vegetables until crisp-tender. After 3 minutes, add in the sauce and cook for 1-2 minutes to coat the chicken and vegetables with the sauce and heat it through.
  • Serve with a sprinkle of cilantro and toasted sesame seeds if desired.

Notes​

Sesame Oil:Be sure to use LIGHT sesame oil instead of dark sesame oil for this stir-fry--also be sure your sesame oil does not smell rancid before using. In place of sesame oil, feel free to use canola or peanut oil.

Spice it up: Feel free to add up to ½ teaspoon of crushed red pepper flakes for additional spice.

Bok Choy:Feel free to use napa cabbage in place of bok choy.

Gluten-Free: Use gluten-free soy sauce or tamari to keep this gluten-free.

Paleo-Friendly:Use maple syrup in place of honey for a Paleo-Friendly recipe, or omit the sugar altogether if desired.

Storage: Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. I do not recommend freezing this recipe.

Nutrition​

Calories: 226kcal | Carbohydrates: 17g | Protein: 28g | Fat: 5g | Cholesterol: 72mg | Sodium: 292mg | Potassium: 1097mg | Fiber: 3g | Sugar: 12g | Vitamin A: 14660IU | Vitamin C: 100.5mg | Calcium: 267mg | Iron: 2.7mgView attachment 34860

View attachment 34859
How much is a pound of chicken in real weight, or is that real money? What is cilantro and is it available in Australia? My pal Leo is always friendly, but what makes food paleo-friendly? What language is this recipe written in>
 
  • Haha
Reactions: ShezzieD
one pound = 454 grams - so go 500gms
in real money, the chicken would cost around $5-$6.50 currently $10-$13.50/kg depending upon where you live and whether you buy in small quantities or bulk)

Cilantro is known in Australia as Coriander
 
How much is a pound of chicken in real weight, or is that real money? What is cilantro and is it available in Australia? My pal Leo is always friendly, but what makes food paleo-friendly? What language is this recipe written in>
American unfortunately, cilantro is coriander.
 
  • Like
Reactions: Babybird
Haha
one pound = 454 grams - so go 500gms
in real money, the chicken would cost around $5-$6.50 currently $10-$13.50/kg depending upon where you live and whether you buy in small quantities or bulk)

Cilantro is known in Australia as Coriander
Go at the end of the day to buy meat, chicken
Price reduced in the afternoon
 

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