What can I use if I can't find bok choy?

If bok choy is unavailable, you can substitute it with other leafy greens like napa cabbage, kale, or even spinach. These alternatives will provide a similar texture and flavor profile, making your stir-fry still enjoyable. Just be mindful of cooking times as these greens may vary in how quickly they become tender.

How can I make this dish spicier?

To spice up Chicken Bok Choy Stir-Fry, you can add red pepper flakes or sriracha to the sauce mixture. You can also incorporate fresh chili peppers or a splash of chili oil for an extra heat kick. Start with a small amount and increase to suit your heat preference.

Can I use other protein sources in this recipe?

Absolutely! While this recipe features chicken, you can easily substitute it with protein sources like shrimp, pork, or tofu. Each protein will bring a unique flavor and texture, so feel free to experiment based on your dietary preferences.

Is it possible to meal prep this dish?

Yes, Chicken Bok Choy Stir-Fry is perfect for meal prep. You can cook it ahead of time and store it in airtight containers in the fridge for up to three days. Just reheat it on medium heat to keep it fresh and tasty.

What sides pair well with Chicken Bok Choy Stir-Fry?

This stir-fry goes wonderfully with steamed jasmine rice, noodles, or quinoa. You can also serve it alongside a fresh cucumber salad or spring rolls for a well-rounded meal. These sides complement the dish while maintaining a light and healthy theme.

Chicken Bok Choy Stir-Fry: Quick Weeknight Dinner

Ingredients

Scale

1 boneless, skinless chicken breast (11–12 oz, 300–350 g)
¼ tsp kosher salt
⅛ tsp freshly ground black pepper
2 Tbsp potato starch or cornstarch
1 head large Shanghai bok choy
1 inch ginger (or 1 tsp grated)
2 Tbsp toasted sesame oil (divided, for cooking)
1 Tbsp soy sauce
1 Tbsp mirin
¾ cup water
1 Tbsp oyster sauce
1 tsp potato starch or cornstarch
2 tsp water

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Instructions

Gather all the ingredients before starting to ensure a smooth cooking experience.
Prepare the sauce by combining soy sauce, mirin, oyster sauce, and ¾ cup of water in a bowl, mixing well.
Wash the bok choy thoroughly and cut it into bite-sized pieces for even cooking.
Dissolve 1 tsp of potato starch in 2 tsp of water in a separate small bowl to create a slurry.
Slice the chicken breast into thin strips and season with kosher salt and black pepper.
Heat 1 tablespoon of sesame oil in a skillet over medium heat, then add the chicken. Cook until browned and done, then remove it from the skillet and set aside.
Add the remaining tablespoon of sesame oil to the skillet and sauté the grated ginger until fragrant, about 30 seconds.
Add the bok choy to the skillet and stir-fry until tender, about 2-3 minutes.
Return the chicken to the pan, then pour in the sauce mixture and stir to combine.
Add the potato starch slurry to the pan and cook for a minute until the sauce thickens.
Serve the Chicken Bok Choy Stir-Fry hot, garnished with sesame seeds if desired.

Notes

Don’t overcook the bok choy; it should remain vibrant and crisp. Marinating the chicken for 15 minutes enhances the flavors.

Author: Sarah Mitchell
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main course
Method: Stir Frying
Cuisine: Asian
Diet: Healthy

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 1g
Sodium: 600mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 36g
Cholesterol: 85mg