Bok Choy Chicken

4.47 from 151 votes
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Bok Choy Chicken - easy bok choy stir-fry recipe with chicken, ginger in a light Chinese brown sauce. This unique recipe is so healthy and delicious!

Bok choy chicken.
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Bok Choy And Chicken

Bok choy is a healthy Chinese cabbage with mildly bitter white stems and green leaves. They are many ways to cook them, for example: garlic bok choy.

If you go to a Chinese restaurant, the server would usually recommend two or three types of vegetable stir-fry: plain, garlic or with oyster sauce.

You choose your cooking styles and then the the type of vegetable you like.

Protein like chicken, shrimp or pork is commonly added to vegetables. This Chinese Bok Choy Chicken recipe is basically a stir-fried vegetable dish with chicken.


Ingredients

Ingredients for bok choy chicken and marinade.

Ingredients For Bok Choy Chicken

  • Chicken breast
  • Bok choy
  • Ginger
  • Oil

For marinade:

  • Cornstarch
  • Sauce
Ingredients for bok choy chicken sauce.

Ingredients For Bok Choy Chicken Sauce

  • Oyster sauce
  • Sesame oil
  • Sugar
  • Water
  • White pepper
  • Wine

See the recipe card for full information on ingredients.


Bok Choy Recipe Variations

Bok choy chicken, ready to serve.

I love the combination of bok choy and chicken, but you can use a variety of ingredients for delicious recipe ideas.


How To Make Bok Choy Chicken

Chicken breast with the marinade in a bowl.

Step 1: Marinate the chicken with the ingredients in marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.

Bok choy cut into pieces on a chopping board.

Step 2: Cut the bok choy into pieces.

Chicken breast in a wok.

Step 3: Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken, so the texture is tender and velvety smooth.

Bok choy added into a wok with chicken breast and ginger.

Step 4: Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well.

Sauce added into a wok with bok choy, chicken and ginger.

Step 5: Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.

Bok choy and chicken served with a bowl of white rice.

Step 6: Dish out and serve immediately with steamed white rice.


Cooking Tips

Bok choy chicken with oyster sauce.

There are two important cooking techniques and tips when it comes to vegetables:

  • Do not kill your vegetables, they are already dead. A perfectly cooked bok choy should appear crisp and crunchy.
  • The color of the cooked vegetables should be green and not purple. The stems and leafy green should be glossy.

Frequently Asked Questions

Is it safe to eat raw bok choy?

Yes, after rinsing with cold water to remove the dirt trapped inside the stems and leaves, you can eat the vegetables. It’s completely safe.

Is it a superfood?

According to the Center for Disease Control and Prevention’s list of 41 powerhouse fruits and vegetables, it ranks number 2 under the label “Chinese cabbage.” It’s a superfood loaded with vitamin C, anti-oxidants such as Sulforaphane and Carotenoids.

How many calories per serving?

This recipe is only 267 calories per serving.

Bok choy chicken in plate.

What To Serve With This Recipe

This meal is best served with other main dishes (such as braised pork belly (dong po rou)). For a wholesome Chinese meal and easy weeknight dinner, I recommend the following recipes.

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


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4.47 from 151 votes

Bok Choy Chicken

Bok Choy Chicken – easy bok choy stir-fry recipe with chicken, ginger in a light Chinese brown sauce. This unique recipe is so healthy and delicious!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 people
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Ingredients  

  • 6 oz (170g) boneless and skinless chicken breast, cut into thin pieces
  • 2 tablespoons oil
  • 8 oz (230g) bok choy, sliced into pieces
  • 1 inch (2.5cm) ginger, peeled and sliced into pieces

Marinade:

  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon corn starch

Sauce:

  • 1/2 tablespoon oyster sauce
  • 2 tablespoons water
  • 1/4 teaspoon sesame oil
  • 3 dashes white pepper
  • 1 teaspoon wine
  • 1/2 teaspoon sugar

Instructions 

  • Marinate the chicken with the ingredients in marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.
  • Cut the bok choy into pieces.
  • Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken, so the texture is tender and velvety smooth.
  • Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well.
  • Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.
  • Dish out and serve immediately with steamed white rice.

Video

Notes

There are two important cooking techniques and tips when it comes to vegetables:
  • Do not kill your vegetables, they are already dead. A perfectly cooked bok choy should appear crisp and crunchy.
  • The color of the cooked vegetables should be green and not purple. The stems and leafy green should be glossy.

Nutrition

Serving: 2people, Calories: 267kcal, Carbohydrates: 8g, Protein: 21g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 54mg, Sodium: 548mg, Potassium: 629mg, Fiber: 2g, Sugar: 2g, Vitamin A: 5092IU, Vitamin C: 53mg, Calcium: 131mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





77 Comments

  1. Christiana says:

    5 stars
    My husband and I loved this recipe! It was aromatic and light. I am looking forward to trying it with shrimp!

    Your recipes are always great! Thank you so much!

    1. Rasa Malaysia says:

      Thanks Christiana, appreciate your sweet comment.

  2. Adrian de Souza says:

    5 stars
    Amazing flavours and aromas, both, while cooking and also while eating. Our family enjoyed your recipe.

  3. ann insillio says:

    5 stars
    Hi from Hawaii! We in Hawaii love stir fry dishes.Yours is simple and quick.I just embilished a little added the extra vegetables,I had in my frig,which was onions,bell peppers,carrots,celery and watercress.I just stir fried everthing,with sesame oil,stir fried the chicken according to your recipie,combined it all,it all turned out great, Thank You or as we say in Hawaii,mahalo.

    1. Rasa Malaysia says:

      Thanks for being a fan for this bok choy chicken. :)

  4. Mike Thornbury says:

    Just came back from the tamu with Bok Choy and chicken – ginger/garlic rice is steaming in the pot.

    Thanks for another tasty recipe!

  5. teacy says:

    i am looking for a wor su gai ???? recipe. there was an American Chinese restaurant, it had chicken, bok choy, maybe celery, pea pods . it was really good with duck sauce on it. do you happen to have a recipe??

    1. Rasa Malaysia says:

      Sorry but I don’t.

  6. ca says:

    5 stars
    This looks delicious!

  7. Spider-Man says:

    For marinade how come soy sauce appears twice? Is there supposed to be something else? Thanks!!

    1. gail vanstone says:

      Hi Spider-Man – I’m not associated with this website, just a random person on here, but I had printed out this recipe in 2014, and at that time the marinade ingredients were listed as 1/2 tablespoon soy sauce, 1/2 tablespoon corn starch. I don’t know why or how it changed on here since then, but that’s what it’s supposed to be. I hope you check back and see my reply!

      1. Nancy Tomczak says:

        3 stars
        That was my question, too. How can you make a marinade using the same two ingredients? So I’ve decided not to make it. That would be too much soy sauce for my diet..

  8. Barbara Jones says:

    5 stars
    Made this for dinner tonight and we really enjoyed it. Hubby had seconds and wants it again. I will add garlic as well as ginger since we love that flavor combo. Easy recipe to cook and my fave veggie, winner!

    1. Rasa Malaysia says:

      Thanks Barbara for trying my bok choy chicken recipe!

  9. Sonny of Sydney says:

    Thanks for the tip on vegies Bee! Keep giving us nice recipes!

  10. Anna says:

    Thank you for this recipe! I made this for dinner the other night, and it was a hit! I was a bit unsure whether my very picky eater husband and youngest daughter would eat it, but they did, and my husband had seconds, too!

    This will definitely be a regular now! Can’t wait to try the other recipes! Thanks again!