Chicken and Bok Choy Stir Fry

This chicken and bok choy stir fry is a quick and healthy meal I love making on busy weeknights. It’s loaded with tender chicken, crisp vegetables, and savory stir fry sauce that coats everything perfectly. The balance of flavors and textures makes this dish both comforting and refreshing.

Why You’ll Love This Recipe

I like this recipe because it comes together fast and uses simple ingredients that I often have on hand. The chicken is juicy and flavorful, while the bok choy and other vegetables add crunch and freshness. I also love that the stir fry sauce ties everything together with savory, slightly sweet notes. It’s a balanced dish that feels light yet satisfying.

Ingredients

1 tablespoon canola oil, divided
1 ½ lbs. boneless skinless chicken breasts, cut into ½ inch cubes
Salt and black pepper
1 large bok choy, ends trimmed and thinly sliced horizontally
8 oz. baby cremini mushrooms, sliced
1 medium red bell pepper, thinly sliced (and halved if the pieces are long)
½ cup matchstick carrots
¾ cup stir fry sauce

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I heat half of the oil in a large skillet or wok over medium-high heat.
2. I season the chicken lightly with salt and pepper, then add it to the pan. I cook for 5–6 minutes, stirring occasionally, until the chicken is browned and cooked through. I transfer the chicken to a plate.
3. I add the remaining oil to the pan and toss in the bok choy, mushrooms, red bell pepper, and carrots. I stir fry for 4–5 minutes until the vegetables are crisp-tender.
4. I return the chicken to the pan and pour in the stir fry sauce.
5. I toss everything together and cook for another 2–3 minutes until heated through and evenly coated.
6. I serve hot over rice or noodles.

Servings and Timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and 15 minutes to cook, so I usually have it ready in about 30 minutes.

Variations

Sometimes I swap the chicken for shrimp, beef, or tofu for variety. I also like adding snap peas, broccoli, or zucchini when I want more vegetables. For extra flavor, I sprinkle sesame seeds or drizzle toasted sesame oil over the finished stir fry.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or extra sauce until hot. I can also microwave it, but reheating on the stovetop helps keep the vegetables from getting too soft.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I sometimes use thighs for extra juiciness and flavor.

Do I need to cook the bok choy stems and leaves separately?

No, I slice them thinly and cook them together—the stems stay slightly crisp while the leaves wilt nicely.

What stir fry sauce works best?

I usually use a soy-based stir fry sauce, but teriyaki, garlic-ginger, or sesame-based sauces also work well.

Can I make this dish spicy?

Yes, I add red pepper flakes, sriracha, or chili paste to give it heat.

Can I prepare the vegetables ahead of time?

Yes, I chop everything in advance and store them in the fridge to save time at dinner.

Can I freeze chicken stir fry?

I don’t recommend freezing because the vegetables lose their crispness when thawed.

What should I serve this with?

I usually serve it with steamed rice, brown rice, or noodles.

Can I make it gluten-free?

Yes, I use a gluten-free stir fry sauce or make my own with tamari instead of soy sauce.

How do I keep the chicken tender?

I avoid overcooking it—once it’s browned and cooked through, I remove it from the pan before cooking the vegetables.

Can I double the recipe?

Yes, I often double it for meal prep, but I make sure to use a large wok or cook in batches so everything stir fries properly.

Conclusion

I love making this chicken and bok choy stir fry because it’s fast, flavorful, and full of colorful vegetables. It’s a versatile dish I can easily adapt to my tastes, and it always makes a satisfying weeknight meal.

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