Bok Choy Chicken

This easy bok choy stir-fry recipe with chicken and fresh ginger is a healthy, protein-packed dinner that tastes better than takeout. Crisp greens and tender chicken are tossed in a savory Chinese brown sauce for a delicious 20-minute meal.

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Bok Choy And Chicken

When I need an easy lunch or a fast dinner, this bok choy and chicken is the first dish I think of. I used to make this all the time when I was a student because it was so cheap and filling. Now, it has become a staple for easy weeknight dinners because it is healthy and my son absolutely loves it.

Bok choy is a fantastic Chinese cabbage with mild white stems and crisp green leaves. In Chinese restaurants, you usually see it served plain, with garlic, or with oyster sauce. I love adding chicken to make it a complete, protein-packed meal. This recipe is the perfect example of a classic stir-fry: you get tender, velvety chicken and crisp, vibrant bok choy, all coated in a delicious, glossy sauce that clings to every bite. I have refined this recipe over the years to be as quick as possible.

The Secrets To Velvety Chicken And Crisp Greens

I have made this so many times that I have figured out a few simple tricks to make it taste much better than a basic stir-fry. These little steps are what make the difference between a soggy mess and a perfect, vibrant meal.

• Dry your greens. After washing the bok choy, I always use a salad spinner or a clean towel to get them bone-dry. Any leftover water will “boil” your stir-fry instead of searing it, which makes the sauce runny.
• Slice against the grain. When prepping the chicken, I always look for the direction of the muscle fibers and slice across them. This is a small detail, but it makes every bite much more tender.
• Don’t skip the cornstarch. This is that “velveting” trick I mentioned. Even just 10 minutes in the marinade makes a huge difference. It creates a light coating that keeps the chicken from drying out in the hot pan, so it stays soft and tender instead of getting chewy.
• Watch for the “neon” green. I always watch the bok choy stems closely. You only want to cook them until they look bright and glossy. If they start looking dull or gray, they have been in the pan too long and will lose that satisfying crunch my son loves.
• Sizzle the ginger first. I like to let the ginger slices sizzle in the oil for about 30 seconds before I add anything else. It makes the kitchen smell amazing and gives the whole sauce a much deeper, fresh flavor that you just don’t get if you throw it all in at once.

How To Pick The Best Bok Choy

Before you start cooking, you want to make sure you’re starting with the freshest greens. Here is what I look for at the store to get that perfect, satisfying crunch:

• Check the leaves: Look for leaves that are dark green and crisp. Avoid any bunches that are yellowing, wilting, or have slimy spots on the tips.
• Inspect the stems: The stalks should be bright white and firm. If they feel soft or rubbery, they won’t have that “snap” once they hit the pan.
• Avoid brown spots: Check the base of the stems. If you see brown or “rusty” spots, it usually means the bok choy has been sitting in moisture for too long.

Storage Tip: Don’t wash your bok choy until you are ready to cook. Keep it in a loose bag in the crisper drawer to keep it fresh and crunchy for a few days.

Ingredients You’ll Need

• Chicken breast
• Bok choy
• Ginger

Ingredients For The Sauce

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

Please refer to the recipe card at the bottom of this post for full details on each ingredient.

Pro Tip #1: Why I Use Chicken Breast
I like using boneless, skinless chicken breast because it cooks quickly and stays lean and healthy. You can use chicken thighs too. Check out the section below for more delicious variations of this recipe.

Pro Tip #2: The Secret To Using Cornstarch
Cornstarch is the secret to that velvety texture. It creates a light coating that keeps the chicken soft instead of getting tough or chewy. If you need a substitute, tapioca starch or arrowroot powder work just as well.

Pro Tip #3: Why I Add Soy Sauce To The Marinade
I add a little soy sauce to the marinade so the flavor sinks into the chicken and gives the meat a nice golden color. It keeps the chicken from looking pale once it is cooked. If you are out of regular soy sauce, tamari work just as well.

Pro Tip #4: Why I Add A Pinch Of Sugar
I add a tiny bit of sugar to balance the saltiness of the oyster sauce. It does not make the dish sweet; it just rounds out the flavors.

Pro Tip #5: The Best Shaoxing Wine Substitutes
Shaoxing wine has a unique aroma that defines a good stir-fry. If you do not have it, dry sherry is a great 1:1 substitute.

Bok Choy Recipe Variations

I love the combo of bok choy and chicken, but the great thing about this recipe is you can switch things up with different ingredients! Here are some ideas:

• Shrimp: If you’re in the mood for seafood, swap in shrimp! It pairs perfectly with baby bok choy. Check out my recipe for Baby Bok Choy with Shrimp.
• Mushroom: If you’re a fan of earthy flavors, try adding mushrooms. My Garlic Mushroom Bok Choy recipe is a great option.
• More vegetables: Feel free to add more veggies like napa cabbage, carrots, or any other green leafy vegetables you like to boost both the nutrients and color.
• Tofu: For a plant-based version, tofu is a perfect substitute. It will soak up all the delicious flavors and make the dish hearty!

Frequently Asked Questions