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Here is a quick and easy stir-fry featuring one of my favorite leafy greens: bok choy! This Stir-Fried Chicken and Baby Bok Choy is packed with flavor and nutrients, and I absolutely love how simple and delicious it is.
When life is busy and you just want dinner on the table, make a stir-fry! It’s my life motto. Not really, but it should be because it’s pretty much what I do. And it’s exactly what I did with this Stir-Fried Chicken and Baby Bok Choy.
With just a handful of ingredients (and about half of them are pantry staples!), this stir-fry is one of my go-to meals when I need dinner on the table quickly—which is definitely the season of life we’re in right now! With back-to-school schedules getting busier and busier, a quick dinner the whole family will love is a must.
The chicken is simply seared and set aside while you sauté the white onion, baby bok choy, garlic, and water chestnuts. Then, you’ll whisk together a simple, umami-packed sauce with ginger, tamari, rice vinegar, and crushed red pepper flakes for a little bit of heat! If you’re cooking for sensitive palates, feel free to leave out the red pepper flakes and add them to individual servings instead.
Ingredients:
- Boneless, Skinless Chicken Thighs
- Kosher Salt
- Freshly Ground Black Pepper
- Arrowroot Starch
- Avocado Oil or Olive Oil
- White Onion
- Baby Bok Choy
- Garlic Cloves
- Water Chestnuts
- Freshly Grated Ginger
- Tamari or Soy Sauce
- Rice Vinegar
- Crushed Red Pepper Flakes
Recipe Step-by-Step:
Step One: Season the Chicken
In a large mixing bowl, add the chicken, salt, pepper, and arrowroot. Toss until evenly coated.
Step Two: Sear the Chicken
Heat the oil in a large skillet set over medium-high heat. Once hot, add the chicken, working in batches as needed, and cook on both sides until golden brown, 3 to 4 minutes per side. Transfer to a plate and repeat with the remaining chicken.
Step Three: Sauté the Onions
Add the onions and cook, stirring, until softened, about 3 minutes. If your pan is dry, add an additional 1 tablespoon oil.
Step Four: Sauté the remaining veggies
Add the bok choy, garlic, and water chestnuts. Cook until the bok choy is tender, about 5 minutes.
Step Five: Make the Sauce
Reduce the heat to medium. Add the ginger, tamari, rice vinegar, and crushed red pepper flakes (if using). Stir to combine. Let simmer until the sauce thickens, 3 to 5 more minutes.
Step Six: Finish the Stir-Fry
Reduce the heat to low and add the chicken back into the skillet. Gently toss until the chicken is well-coated in the sauce and reheated, 1 to 2 more minutes. Taste and add additional salt and pepper as needed. Serve as desired and enjoy!
Recipe FAQ:
Yes! This stir-fry can be made ahead and stored in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave until warmed through.
It’s delicious served over steamed white or brown rice, cauliflower rice, or quinoa. You could also enjoy it on its own for a lighter meal.
Cooking the chicken in batches helps it sear and turn golden brown instead of steaming. Overcrowding the skillet lowers the temperature and makes it harder to get that flavorful sear.
I hope y’all love this stir-fry as much as I do! Comment below once you give it a try!
For more Stir-Fry Recipes:
Whole30 Peppered Steak Stir-Fry
Honey-Orange Glazed Pork Stir Fry
Stir-Fried Chicken and Baby Bok Choy
Ingredients
- 1 pound boneless skinless chicken thighs, thinly sliced
- 1/2 teaspoon Kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon arrowroot starch
- 2 tablespoons avocado or olive oil, plus more as needed
- 1/2 white onion, sliced thinly
- 2 baby bok choy, ends removed and cut in half
- 2 garlic cloves, minced
- 1 8-ounce can water chestnuts, drained
- 1 teaspoon freshly grated ginger
- 1/4 cup tamari or soy sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon crushed red pepper flakes, optional for spice
- Prepared rice, optional for serving
Instructions
- In a large mixing bowl, add the chicken, salt, pepper, and arrowroot. Toss until evenly coated.
- Heat the oil in a large skillet set over medium-high heat. Once hot, add the chicken, working in batches as needed, and cook on both sides until golden brown, 3 to 4 minutes per side. Transfer to a plate and repeat with the remaining chicken.
- Add the onions and cook, stirring, until softened, about 3 minutes. If your pan is dry, add an additional 1 tablespoon oil.
- Add the bok choy, garlic, and water chestnuts. Cook until the bok choy is tender, about 5 minutes.
- Reduce the heat to medium. Add the ginger, tamari, rice vinegar, and crushed red pepper flakes (if using). Stir to combine. Let simmer until the sauce thickens, 3 to 5 more minutes.
- Reduce the heat to low and add the chicken back into the skillet. Gently toss until the chicken is well-coated in the sauce and reheated, 1 to 2 more minutes. Taste and add additional salt and pepper as needed.
- Serve as desired and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
What would be the next best GF substitute for arrowroot starch? Would almond flour or brown rice flour work just as well? Thanks!
Cassava or tapioca flour would be best if you can get that!
What is coconut aminos? Coconut milk?
Coconut Aminos is a paleo alternative to soy sauce! Not a direct swap, but similar, and adds umami flavor to recipes. You can learn more here.
This recipe is simple and delicious! Highly recommend!
I’ve made about 50 of your recipes and this one is definitely top 5! So simple and so delicious! Sometimes I add roasted cashews on top for a little extra crunch. Family favorite!
This was omg deeeeeeeelicious!