Bok Choy and Chicken
Transform your weeknight dinner routine with this vibrant and flavorful Bok Choy and Chicken stir-fry! This quick and easy recipe pairs tender chicken breast with crisp baby bok choy, all coated in a savory sauce made with soy sauce, oyster sauce, and a touch of sesame oil for rich umami flavor. Fresh aromatics like garlic, ginger, and optional red pepper flakes add a fragrant kick, while a cornstarch slurry creates the perfect silky sauce to tie it all together. Ready in just 30 minutes, this healthy and delicious dish is ideal for busy evenings and can be served over steamed rice or noodles for a satisfying, restaurant-quality meal at home. Perfect for Asian-inspired cooking enthusiasts, stir-fry lovers, and those looking for a nutritious, low-carb chicken recipe!
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Recipe Information
Ingredients
- 1 lb chicken breast
- 1 lb baby bok choy
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 3 tbsp water
- 3 cloves garlic
- 1 tbsp ginger
- 2 tbsp vegetable oil
- 0.5 tsp red pepper flakes (optional)
- 2 stalks green onions (for garnish)
Instructions
Slice the chicken breast into thin strips and set aside.
Wash the baby bok choy thoroughly under cold running water, then chop it into halves or quarters depending on the size.
In a small bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of water, oyster sauce, and sesame oil. Stir well and set the sauce aside.
In another small bowl, mix the remaining 1 tablespoon of water with the cornstarch to create a slurry.
Mince the garlic and grate the ginger. Thinly slice the green onions for garnish.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When hot, add the chicken strips and stir-fry for 4-5 minutes until the chicken is fully cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the minced garlic, grated ginger, and red pepper flakes (if using). Stir-fry for 30 seconds until fragrant.
Add the bok choy to the skillet and stir-fry for 3-4 minutes until it begins to wilt but still retains some crunch.
Return the chicken to the skillet and pour the sauce over the mixture. Stir well to coat everything evenly.
Give the cornstarch slurry a quick stir and pour it into the skillet. Mix well and cook for an additional minute until the sauce thickens slightly.
Remove from heat, garnish with sliced green onions, and serve immediately over steamed white rice or noodles for a complete meal.
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 25.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4393 mg | 191% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 6.7 g | ||
| Protein | 140.0 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2765 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
