Ready and on the table in just 30 minutes, this Chicken Stir Fry Recipe is loaded with lean chicken, healthy bok choy, and my favorite go-to stir fry sauce made with honey, sesame oil, and oyster sauce. A million times better than takeout, the whole family will love this easy and delicious Chicken Stir Fry.
Chicken Stir Fry Recipe with Bok Choy
Feeling inspired by my most recent bok choy recipe, I thought I would make a fast and healthy chicken stir fry with bok choy to share with you guys.
Filled with juicy chicken and nutrient-packed bok choy, this easy chicken stir fry is one of my favorite busy weeknight dinners. Ready in just 30 minutes and cooked entirely in one skillet, the ingredients are simple, delicious, and easily modified to suit your own personal preference.
Similar to my Chicken Cabbage Stir Fry and Moo Goo Gai Pan Recipe, this chicken stir fry is savory, mildly spiced, and perfect for picky kiddos who hate to eat their veggies. And, unlike many pre-packaged stir fry sauces that are loaded with added sugar and artificial ingredients, this stir fry sauce comes with less added sugar.
Chicken Stir Fry Ingredients
- Chicken – Given that this is a chicken stir fry, you will need chicken to make it (otherwise it will just be a stir fry, which is totally cool too). Anyway, I added boneless skinless chicken breasts as it is the healthiest and leanest choice of meat. You may also use chicken thighs if preferred.
- Cornstarch – You will need cornstarch to coat the chicken pieces and to thicken your sauce. Unlike regular white flour, cornstarch is gluten-free and is readily available at all supermarkets.
- Soy Sauce – The soy sauce will help flavor and marinate the chicken.
- Oil – I used canola oil to cook both the aromatics and the chicken. I do not recommend using olive oil as it does not have a high enough smoke point to handle the high temperatures.
- Shallots – Instead of adding an entire onion to this chicken stir fry I added a couple of shallots. Shallots are loaded with amazing flavor and are much smaller than onions so they don’t overwhelm the dish.
- Garlic – We love garlic in this recipe. Especially since the sauce isn’t one that is packed full of spicy chili peppers or loads of sugar.
- Ginger – If you have the time to grate your own ginger, this is the best option. However, pre-grated ginger will also work. Ginger adds a really nice flavor to the stir fry, just take care not to overwhelm the dish with too much.
- Green Onions – When it comes to Asian cooking (actually most cooking), green onions are your friend. Green onions are great for stir fry’s as they cook super fast.
- Bok Choy – My favorite part of the whole recipe, bok choy is a type of Chinese cabbage that loves being added to soups and all your favorite stir fry recipes.
Chicken Stir Fry Sauce
- Oyster Sauce – Dark brown, thick, and not exactly delicious on its own, oyster sauce is one of those condiments that really helps tie a dish together. With a strong umami flavor, oyster sauce gives this chicken stir fry an added depth of flavor.
- Rice Vinegar – One of the more commonly used ingredients in Asian cooking, rice vinegar is the acidic layer of flavor, but is actually quite mild and sweet in comparison to other vinegar.
- Sesame Oil – Used strictly for flavor, sesame oil has a somewhat nutty aroma and taste as it is derived from sesame seeds. Like ginger, take care not to add too much as it easily overwhelms a dish.
- Honey – This chicken stir fry is not meant to be thick and sweet. However, you will want to add a little honey to help balance the salty and savory flavors from the other ingredients.
- White Pepper – White pepper, more common in Chinese cooking (and stir frys) than in American kitchens, is very similar to black pepper. If you only have black pepper, don’t stress, that will work just as well.
How to make Chicken Stir Fry
The overall cooking pace is pretty fast when it comes to making stir-frys. As such, I recommend chopping and preparing as much of the ingredients ahead of time as possible, especially if this is your first time making a chicken stir fry.
Start by preparing the chicken. Slice the chicken against the grain into pieces approximately 1/4-inch thick. If preferred, chop your chicken into chunks or thin strips. However, try to chop your chicken into pieces of approximately equal size.
One the chicken has been sliced into bite-size pieces, transfer to a medium-sized mixing bowl and combine with the cornstarch and soy sauce. Use your hands (trust me, it’s so much easier) to coat the entire surface of the chicken with a thin layer of cornstarch.
Allow the chicken to rest for a few minutes (time allowing).
Next, heat a large, heavy-bottomed skillet over medium-high heat. Once the pan is nice and hot, add the olive oil and swirl to coat the entire surface of the pan. Add the chicken pieces in a single layer and cook for approximately 30 seconds, or until the bottom is golden. Carefully flip each piece of chicken over and cook the other side for an additional 20-30 seconds.
Immediately remove chicken from the skillet to a clean plate.
No, the chicken will not be fully cooked. That’s ok.
Repeat with any remaining pieces of chicken as you do not want to overcrowd the pan when cooking.
As the chicken cooks, mix together the ingredients for the sauce (oyster sauce, rice vinegar, sesame oil, water, honey, white pepper). You may also choose to do this before you start cooking – entirely up to you.
Sauté the aromatics (aka shallots, garlic, ginger, green onions).
Set the chicken aside and return the skillet to medium heat. Add the remaining tablespoon or two of oil to the skillet.
Once hot, add the shallots and sauté for 1 minute, stirring frequently. Add the minced garlic, ginger, and half of the green onions to the pan. Mix well to combine and sauté for 30 seconds, or until fragrant. This part happens pretty quickly- do not walk away from fresh ginger and garlic on a hot skillet. It will burn.
Return the chicken to the skillet and mix well to combine with the onions, garlic, and ginger.
Grab the pre-mixed sauce and give it a good stir before pouring over the chicken. Mix well to combine. At the same time mix in the bok choy (I chopped my bok choy into large chunks and left some pieces whole).
Continue to cook until the sauce has thickened, chicken is cooked through, and bok choy is softened (approximately 5 minutes).
Is this Chicken Stir Fry Healthy?
When compared to other Chinese take-out options, this chicken stir fry recipe with bok choy is very healthy.
- Loads of bok choy. Bok choy is both low in carbohydrates and calories but packed with fiber, vitamins, and other nutrients.
- Lots of lean protein!
- No deep frying required. This will save you from eating crazy amounts of unnecessary calories.
- Low in sugar. This is sometimes rare when it comes to American-Chinese take-out. Don’t worry, there’s still plenty of delicious flavor in this recipe.
- Low in carbohydrates. Of course, you can add carbs like rice or noodles, but you don’t have to.
Tips, Tricks, Substitutions
- Make it vegetarian! Add a vegetarian oyster sauce (made from mushrooms so you still get that umami flavor), swap chicken for tofu (or leave out altogether), and swap the honey for agave or date syrup.
- Add your favorite vegetables. Not a big fan of bok choy? Feel free to add what works best for you and your family. Other delicious veggie examples include,
- Bell Peppers
- Sugar snap peas
- Not in a rush? Allow your chicken to marinate for 30 minutes or so. This allows your meat to have the chance to get extra tender.
- Struggling to get your chicken thinly sliced? Pop your chicken breasts in the freezer for 15-20 minutes, or just long enough to solidify slightly. Remove and slice!
- Can’t find baby bok choy? Regular bok choy may also be used in this recipe. However, given that it is somewhat thicker, it will likely require a few more minutes to cook.
- Love a little heat? Add a pinch of red chili flakes or a tablespoon (or two) of Sriracha to the sauce.
What can you serve with this Chicken stir fry
There are a number of things that you can serve with this easy chicken stir-fry. It’s a blank canvas waiting to smother all your favorite carbs.
Of course, you can keep it simple and serve as you see it, too.
To keep it classic, I suggest serving it with white or brown rice. Or, you can make some ramen or soba noodles and toss it all together for a stir-fry/chow mein fusion.
For a low carb option, serve this with cauliflower rice and extra vegetables.
Or, make it a Chinese take-out feast and serve with Kung Pao Chicken, Easy Shrimp and Asparagus Stir Fry, or Korean Glass Noodle Veggie Stir Fry.
Love this Chicken Stir Fry Recipe? Check out,
- Marmalade Tofu Stir Fry with Cashews
- Spicy Stir Fried Tofu with Bok Choy
- Honey + Orange Mustard Chicken Stir Fry
- Veggie Ramen Noodle Stir Fry with Tempeh and Poached Egg
- 15-Minute Lemon Honey Ginger Chicken Recipe
- Udon Noodle Soup with Bok Choy
If you try making this Easy Chicken Stir Fry with Bok Choy, please leave me a comment and let me know! I always love to hear your thoughts.
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Chicken Stir Fry with Bok Choy
- 1.5 pounds boneless skinless chicken breast - cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 3 tablespoon vegetable oil - divided
- 2 shallots - chopped
- 4 cloves garlic - minced
- 1 teaspoon fresh ginger - grated
- 4 green onions - chopped
- 8 ounces bok choy - roughly chopped
For the sauce
- 3 tablespoon oyster sauce
- 2 tablespoon rice vinegar
- ½ teaspoon sesame oil
- 2 tablespoon water
- 2 tablespoon honey
- ½ teaspoon white pepper
- Prepare the chicken - Slice the chicken against the grain into pieces approximately 1/4-inch thick. Transfer to a medium-sized mixing bowl and combine with the cornstarch and soy sauce. Use your hands to coat the entire surface of the chicken with a thin layer of cornstarch.
- Mix the sauce - Add all ingredients for the sauce (oyster sauce, rice vinegar, sesame oil, water, honey, white pepper) to a small mixing bowl. Whisk well to combine. Set aside.
- Cook the chicken - heat a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of oil. Once the oil is hot, add the chicken pieces in a single layer and cook for approximately 30 seconds, or until the bottom is golden. Carefully flip each piece of chicken over and cook the other side for an additional 20-30 seconds. Immediately remove to a clean plate (the chicken will still be raw in the middle- that’s ok).
- Sauté the aromatics - return the skillet to medium heat. Add the remaining tablespoon of oil. Once hot, add the shallots and sauté for 1 minute, stirring frequently. Add the minced garlic, ginger, and half of the green onions to the pan. Mix well to combine and sauté for 30 seconds, or until fragrant.
- Return the chicken - Return the chicken back to the skillet mixing well to combine.
- Add the sauce and bok choy - Give the sauce a final stir and pour directly into the skillet. Stir in the bok choy. Mix well to combine and continue to cook until the sauce has thickened, chicken is cooked through, and bok choy is softened.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Very tasty recipe. Thank you ! The only thing I constantly run into is prep time.How does one cut up and prep chicken, chop garlic, mince ginger, cut shallots, green onions, bok choy and mix sauce in 10 minutes? I’m quite proficient in our well equipped, small kitchen but find this impossible. Not trying to be critical but this happens a lot.
Cheers and thanks for supper!
Debbie Sipes says
OMG thanks for this wonderful recipe, it definitely hit the spot.
Jessica Randhawa says
Thanks for the wonderful feedback and rating, Debbie 😀
Jessica this recipe is delicious – I have just finished cooking it and while I send this I’m getting my first taste! It’s awesome.
Thank you for sharing.
Jessica Randhawa says
Thanks for the delicious feedback, Judy.
Really good and worth repeating! Often.
Thanks! For the first time ever, I actually paid attention to the grain of the chicken before slicing. I also used this corn starch & soy sauce coating. It was THE BEST stir fry chicken I’ve ever made. My poor 17-year-old has been eating my stirfy almost weekly her whole life. LOL. I learn this “trick” just as she gets ready to leave for college. 😀 😀
The bok choy was great. I sliced a few in half and seared them after the garlic, before mixing everything together, but I chopped some others and added them as your recipe instructs. 10/10, will make again, even with whatever slight substitutions my party may require.
Jessica Randhawa says
Thank you for the BEST review and rating Kris 😀
Rebecca PA says
I was going to make this tonight but I’m confused about the first step. Add chicken to the bowl with corn starch and soy sauce and coat it. Do you code it and then add the soy sauce or add the soy sauce and then coat it doesn’t make sense
Jessica Randhawa says
Per the first step in the recipe card at the bottom of the post:
Prepare the chicken – Slice the chicken against the grain into pieces approximately 1/4-inch thick. Transfer to a medium-sized mixing bowl and combine with the cornstarch and soy sauce. Use your hands to coat the entire surface of the chicken with a thin layer of cornstarch.
The chicken gets coated with both the cornstarch and soy sauce 🙂
Wow just wow. This is amazing. Definitely will have this again. I had to substitute the rice vinegar with garlic rice vinegar.
Jessica Randhawa says
Thanks for the amazing feedback Cici 🙂
Easy to make and to modify with
Veggies you like. Good taste but
A little to much on the vinegar
For me. Simple changes make it a keeper.
This was so delicious!!! I made it exactly as written. Cannot wait to try it out on guests when we are able to have guests again. Thank you so much.
I had to make a couple of small substitutions and I wasn’t sure how it would turn out…but it was a hit! Everyone liked it!!!
Will definitely be making this again and it was quick and easy!
Jessica Randhawa says
Thank you for the kind feedback Kathryn 🙂
Susan Rauch says
Is there a substitute for oyster sauce? I live in a rural area and it’s not available at my grocery store?
Jessica Randhawa says
While it won’t be exactly the same, you can substitute the 3tbsp of Oyster Sauce with 1.5tbsp of soy sauce, with a pinch of sugar(or no sugar) 🙂
Thank you so much with your suggestion! The sauce was delicious and everything turned out great. 🙂
Jessica Randhawa says
My pleasure Susan, I am glad you enjoyed it 🙂
I used fish sauce. we live rural too, but I had this on hand. I didn’t have the rice vinegar either.
I used white wine vinegar and it turned out great!
This is SO GOOD. Asian takeout near my office does a Ginger Chicken with Bok Choy that is amazing and I’ve been looking for a recipe that recreates it. This wins!