Easy Weeknight Chicken And Bok Choy Stir-Fry

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Looking for a quick, healthy, and flavorful dinner that comes together in under 30 minutes? Look no further than this delicious chicken and bok choy stir-fry! This recipe is perfect for busy weeknights and is sure to become a family favorite.


Stir-Fried Chicken and Bok Choy
Stir-Fried Chicken and Bok Choy

1 pound boneless, skinless chicken breasts or thighs, thinly sliced

  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 bunch bok choy, trimmed and chopped
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • ½ cup chicken broth
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • Salt and freshly ground black pepper, to taste
  • Cooked rice, for serving

  • Instructions:

    1. Marinate the Chicken: In a medium bowl, combine the sliced chicken, soy sauce, and cornstarch. Toss to coat and marinate for at least 15 minutes, or up to 30 minutes for extra flavor.

    2. Heat Up the Wok: Heat the vegetable oil in a large wok or skillet over high heat. Once hot, add the chicken and cook for 3-4 minutes, stirring frequently, until browned and cooked through. Remove the chicken from the pan and set aside.

    3. Sauté the Vegetables: Add the chopped bok choy and red bell pepper to the pan. Stir-fry for 2-3 minutes, or until the bok choy starts to wilt slightly.

    4. Flavor Explosion: Add the minced garlic and grated ginger to the pan and cook for 30 seconds, releasing their fragrant aromas.

    5. Bring it Together: Pour in the chicken broth and oyster sauce (if using). Bring to a simmer and cook for 1-2 minutes, or until the sauce thickens slightly.

    6. Finishing Touches: Return the cooked chicken to the pan and toss to coat in the sauce. Drizzle with sesame oil, season with salt and pepper to taste, and stir-fry for another minute.

    7. Serve and Enjoy: Serve the chicken and bok choy stir-fry over a bed of cooked rice. Garnish with additional sesame seeds or chopped green onions for extra flavor, if desired.

    Nutrition Facts:

    (Per serving, without rice)

    Calories: Approximately 300-350 (depending on the cut of chicken used)

  • Protein: 30-35 grams
  • Fat: 10-15 grams
  • Carbs: 10-15 grams
  • Sodium: 500-600mg (depending on the amount of soy sauce used)

  • Conclusion:

    This easy chicken and bok choy stir-fry is a healthy and satisfying meal that’s perfect for any night of the week. It’s packed with protein and vegetables, and can be easily customized to your liking. With its quick preparation time and simple ingredients, this recipe is sure to become a go-to in your kitchen.

    Frequently Asked Questions:

    1. Can I use a different type of protein? Absolutely! This recipe is versatile and can be made with shrimp, tofu, or even tempeh for a vegetarian option.

    2. What if I don’t have oyster sauce? No problem! You can leave it out entirely or substitute it with a teaspoon of soy sauce and a pinch of sugar.

    3. How can I make this dish spicier? Add a pinch of red pepper flakes or Sriracha sauce to the stir-fry while cooking the vegetables.

    4. What are some other vegetables that I can add to this recipe? Broccoli florets, snap peas, carrots, or water chestnuts would all be delicious additions.

    5. Can I make this recipe ahead of time? Yes, you can cook the chicken and vegetables separately and then reheat them together when you’re ready to serve. However, the bok choy will lose some of its crispness if stored for too long.