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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.
I’ve been searching for chicken -bok choi receipe that tastes similar to a dish I has in 2012. This is a perfectly flavored and tender dish! Thank you. Can’t wait to see what else you’ve shared
Please try more recipes on my site!
I added Taijade Shaohsing Chinese Cooking Rice Wine ( I thought if it is Chinese cousin shall I add Chinese wine). Or just pure rice wine would do I think.
P. S. Made this today and it was super easy and very tasty, not heavy meal. All my Family Loved It! Thank you!
We served it with fresh spring Onions and chilli and it was fabulous.
Thank you so much for sharing this and many other delicious recipes! I’m a huge fan, living in Singapore and Malaysia for over a decade made me learn few good tips in Chinese cooking and your recipes are simple and so delicious!! Living in Pakistan now, it took me a while to get used to different ingredients but with your help it is a heaven for cooking with fresh vegetables.
Thanks a lot :)
Thanks.
I made this dish this evening. Light, delicious and indeed very easy. Combined with some white rice it’s the perfect meal for the busy days. Thanks, Bee.
Thanks.
Your recipes are so delicious and healthy. I’m so glad I was introduced to your site through Skinnytaste.
Thanks.
How much garlic? Do you use salt and pepper?
You don’t need garlic for this recipe.
Excellent recipe- light & fresh.
Don’t kill your vegetables is spot on and funny. Tip- keep fresh ginger in the freezer so You always have some on hand- even better if you vacuum seal it. Thank you for posting recipe
We left out the garlic and used fish sauce, and my wife who doesn’t like Bok Choy said we would definitely make this again. Simple and delicious.
Thanks for trying.
Hi from OZ, I have made quite a few of your recipes, love them, not heaps of ingredients and so easy in time and preparation to cook.
Last weekend cooked above recipe, no complaints whatsoever.
Tonight doing the Shrimp Chow Mein (prawn) here.
Thankyou so much for sharing, I do read the reviews and sometimes take on board to add a little here and there as in Fish sauce etc.
Hi Valerie, thanks so much for trying my recipes!! :)
I’m interested in trying this recipe but I want to know what type of wine you recommend for this dish? Also dry or sweet?
Love your recipes. Making this one today. Thank you!
The question about garlic is because it’s mentioned in the header description of the recipe:
“Bok Choy Chicken – easy vegetable stir-fry recipe with bok choy, chicken, garlic and a simple sauce.”
Thanks, Amy.