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.

Some nights, I need a simple dinner. 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 an active 30 minutes.

I’ve made chicken stir-fry in a few ways, including chicken fried rice and General Tso’s chicken. But this time, I decided to add some bok choy. I had it leftover 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 adds a nice crunch to the meal.

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 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 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.

Leftovers

Place leftover stir-fry chicken in an airtight container once it has completely cooled. Refrigerate for up to 3 days. To reheat, place in a skillet with a bit of olive oil and heat on medium-low until just warmed through.

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 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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