Healthy Stir-Fry Chicken Recipe with Bok Choy

Stir-fry chicken is taken to a new level by adding crunchy bits of bok choy along with an orange juice and soy sauce coating.

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Some nights, I need a simple dinner. On other nights, I have a bit more time to spend making a meal. And still, other nights hit that in-between place. Stir-fry chicken with bok choy is a perfect meal for those in-between nights. It only takes about 30 minutes, but they are active 30 minutes.

I’ve made chicken stir-fry in a few ways, including chicken fried rice and General Tso’s chicken, trying to get that Chinese restaurant flavor at home. But this time, I decided to add some bok choy. I had it left over from another meal and didn’t want it to go to waste. I typically cook with the white part of the bok choy. It’s crispy and juicy, so it adds a nice crunch to the meal.

Serving Suggestions & Tips

• Make sure to use the full bok choy, not baby bok choy, so you have more of the white part of the bok choy used for this recipe.
• Cut the white part of the bok choy into thin strips so they cook evenly. 
• Serve with a side of cauliflower rice, brown rice, snow peas, baby bella mushrooms, or roasted red bell pepper. 
• If you can’t find bok choy, try replacing it with napa cabbage. 
• For a slightly different taste, replace the soy sauce with coconut aminos, oyster sauce, fish sauce, or chili garlic sauce. 
• I used boneless skinless chicken breasts because my family prefers lean chicken, but you could also make this with boneless skinless chicken thighs.
• Give your easy chicken a kick by adding chili flakes, more red pepper flakes, cayenne pepper, or chili powder. 

Stir-Fry Chicken with Bok Choy Step by Step

Ingredients

• 1 lb chicken breast, boneless, skinless, cut into bite-sized pieces
• 4 tbsp cornstarch
• 3/4 cup vegetable oil
• 1/3 cup orange juice, no pulp
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp red pepper flakes
• 2 tbsp sesame oil
• 1/2 fresh bok choy, trimmed, cleaned, cut into bite-sized pieces
• 1/8 tsp salt
• 1 1/2 tbsp ginger, peeled and minced
• 3 cloves garlic, minced

Preparation

Toss the chicken pieces with 3 tbsp of cornstarch and shake off the excess.

Heat 3 tbsp of oil in a large skillet over medium-high heat.

Add the chicken to the hot skillet in a single layer and stir fry until browned and cooked through, about 8-10 minutes, flipping as needed.

Meanwhile, in a small bowl, whisk the orange juice, soy sauce, rice vinegar, honey, red pepper, and 1 tbsp cornstarch.

Remove the stir-fried chicken from the pan. Reduce the pan to medium heat and add the sesame oil, bok choy, and salt, cooking until browned, about 5-7 minutes.

Remove the bok choy from the skillet and set aside with the cooked chicken.

Add the ginger, garlic, and 1 tbsp vegetable oil to the skillet and cook for about 2 minutes.

Pour in the orange juice mixture and cook until thickened.

Stir in the chicken and bok choy and flip to coat.

Divide among 4 serving plates and garnish with sesame seeds or sliced green onions if desired.

Stir-Fry Chicken with Bok Choy Leftovers

Storage: Place leftover stir-fry chicken in an airtight container once it has completely cooled. Refrigerate for up to 3 days. 

Reheating: To reheat, place in a skillet with a bit of olive oil and heat on medium-low until just warmed through. If it’s too dry, add a little bit of chicken broth, stir fry sauce, or soy sauce. 

Stir-Fry Chicken with Bok Choy Recipe

Stir-Fry Chicken with Bok Choy

Stir-fry chicken is taken to a new level by adding crunchy bits of bok choy along with an orange juice and soy sauce coating.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Course:

Main Dish

Cuisine:

American

Keyword:

bok choy

|

chicken

|

one pan

|

orange juice

|

soy sauce

|

stir fry

Dietary Needs:

Dairy-Free

|

Egg-Free

|

Nut-Free

Meat:

Chicken/Turkey

Cooking Method:

One-Pan Meals

Servings: 4

5 from 6 votes

Ingredients

• 1 lb chicken breast (boneless, skinless, cut into bite-sized pieces)
• 4 tbsp cornstarch
• 3/4 cup vegetable oil
• 1/3 cup orange juice (no pulp)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp red pepper flakes
• 2 tbsp sesame oil
• 1/2 fresh bok choy (trimmed, cleaned, cut into bite-sized pieces)
• 1/8 tsp salt
• 1 1/2 tbsp ginger (peeled and minced)
• 3 cloves garlic (minced)

Recommended Equipment

• Mixing Bowls – Stainless Steel
• Skillet
• Whisk – Wire

Instructions

• Toss chicken with 3 tbsp of cornstarch and shake off excess
• Heat 3 tbsp oil in a large nonstick skillet over medium-high heat
• Add the chicken and cook until browned and cooked through, about 8-10 minutes, flipping as needed
• Meanwhile, in a small bowl, whisk the orange juice, soy sauce, rice vinegar, honey, red pepper, and 1 tbsp cornstarch
• Remove the chicken from the pan
• Reduce the heat to medium and add the sesame oil, bok choy, and salt, cooking until browned, about 5-7 minutes
• Remove the bok choy from the skillet and set aside with the cooked chicken
• Add the ginger, garlic, and 1 tbsp vegetable oil to the skillet and cook for about 2 minutes
• Pour in the orange juice mixture and cook until thickened
• Stir in the chicken and bok choy and flip to coat
• Divide among 4 serving plates and garnish with sesame seeds if desired

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Nutrition Facts

Stir-Fry Chicken with Bok Choy

Amount Per Serving (0.5 cup)

Calories 615 Calories from Fat 459

% Daily Value*

Fat 51g78%

Saturated Fat 35g175%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Cholesterol 73mg24%

Sodium 781mg33%

Potassium 771mg22%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 5g6%

Protein 27g54%

Vitamin A 4841IU97%

Vitamin C 60mg73%

Calcium 126mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Stir-Fry Chicken with Bok Choy FAQs

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