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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 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
- Chicken breast
- Bok choy
- Ginger
- Oil
For marinade:
- Cornstarch
- 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
I love the combination of bok choy and chicken, but you can use a variety of ingredients for delicious recipe ideas.
- Use shrimp, such as baby bok choy with shrimp.
- Mushroom like this garlic mushroom bok choy recipe.
- Fish cake or sliced fish balls.
- Tofu.
How To Make Bok Choy Chicken
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.
Step 2: Cut the bok choy into pieces.
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.
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.
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.
Step 6: Dish out and serve immediately with steamed white rice.
Cooking Tips
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
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.
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.
This recipe is only 267 calories per serving.
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.
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Other Recipes You Might Like
Bok Choy Chicken
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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Thanks Christiana, appreciate your sweet comment.
Amazing flavours and aromas, both, while cooking and also while eating. Our family enjoyed your recipe.
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.
Thanks for being a fan for this bok choy chicken. :)
Just came back from the tamu with Bok Choy and chicken – ginger/garlic rice is steaming in the pot.
Thanks for another tasty recipe!
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??
Sorry but I don’t.
This looks delicious!
For marinade how come soy sauce appears twice? Is there supposed to be something else? Thanks!!
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!
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..
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!
Thanks Barbara for trying my bok choy chicken recipe!
Thanks for the tip on vegies Bee! Keep giving us nice recipes!
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!