When life gets hectic and you need dinner on the table fast, a stir-fry is one of the best go-to meals. It’s quick, flexible, nourishing, and a great way to use fresh vegetables with a simple protein. This Stir-Fried Chicken and Baby Bok Choy recipe is one of those reliable weeknight dishes: minimal fuss, maximum flavor, and ready in about 30 minutes.
This particular version highlights baby bok choy, a tender, mildly flavored leafy green that pairs beautifully with seared chicken and a tangy-salty sauce. The recipe is inspired by classic stir-fry techniques: thinly sliced chicken seared until golden, aromatics like garlic and ginger, and a light sauce made with coconut aminos and rice vinegar for balance. Water chestnuts add a pleasant crunch, while optional crushed red pepper brings heat if you like it spicy.
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tbsp arrowroot starch (or cornstarch)
- 2 tbsp avocado or olive oil, divided
- 1/2 white onion, thinly sliced
- 2 baby bok choy, trimmed and halved lengthwise
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
- 1/4 cup coconut aminos (or low-sodium soy sauce)
- 2 tbsp rice vinegar
- 1 tsp fish sauce
- 1/2 tsp crushed red pepper (optional)
- 8 oz can water chestnuts, drained
- Slice the chicken breasts against the grain into thin strips. Season with salt and pepper, then toss with the arrowroot starch until evenly coated. This light coating helps create a golden sear and slightly thickens the sauce later.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. When the oil is very hot, add the chicken in a single layer. Avoid overcrowding the pan—sear the chicken in two batches if needed. Cook until golden and cooked through, about 3–4 minutes per side. Transfer the cooked chicken to a plate and set aside.
- In the same skillet, add the remaining tablespoon of oil if the pan is dry. Add the sliced onion and sauté for about 3 minutes, until it begins to soften and turn translucent.
- Add the halved baby bok choy, minced garlic, and drained water chestnuts. Stir-fry for about 3 minutes more, until the bok choy stems are tender-crisp and the leaves are wilted.
- Reduce the heat to medium. Stir in the grated ginger, coconut aminos, rice vinegar, fish sauce, and crushed red pepper if using. Return the chicken to the pan and stir to combine. Let the mixture simmer for 3–5 minutes so the sauce reduces slightly and flavors meld. Taste and adjust seasoning as needed.
- Remove from heat and serve immediately. This dish pairs nicely with steamed rice, cauliflower rice, or your favorite whole grain.
Tips, Variations, and Serving Suggestions
To save time, slice the chicken ahead of time and store it in the refrigerator until ready to cook. If you prefer more sauce, increase the coconut aminos to 1/3 cup and add 1–2 tsp water. For a gluten-free option, ensure your arrowroot or cornstarch and coconut aminos are certified gluten-free.
Vegetable variations: Swap or add bell peppers, snap peas, or thinly sliced carrots for extra color and texture. For a vegetarian version, replace chicken with firm tofu, pressed and pan-seared, and increase the cooked time slightly to achieve a golden crust.
Spice level: Add more crushed red pepper or a drizzle of chili oil for heat. For a milder profile, omit the crushed red pepper and balance with a little honey or maple syrup (about 1 teaspoon) if you like a hint of sweetness.
Storage: Leftovers keep well refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat so the bok choy remains tender and not overly wilted. Avoid microwaving too long, which can make the greens soggy.
Presentation: Serve this stir-fry over steamed jasmine or brown rice, or spoon it over a bed of mixed greens for a lighter bowl. Garnish with sliced scallions, sesame seeds, or a squeeze of fresh lime for brightness.