This Chicken and Bok Choy Stir-Fry is a quick, satisfying weeknight dinner that comes together in about 15 minutes. With simple ingredients and minimal prep, it pairs juicy chicken with crisp-tender bok choy and carrots in a balanced sweet-and-savory sauce that keeps everyone coming back for seconds.
Craving more easy stir-fries with big flavor and everyday ingredients? Try the Chicken and Asparagus Stir Fry, Shrimp Stir-Fry, or Chicken and Mushroom Stir-Fry for more fast, family-friendly meals.
Kristen’s Keys for Chicken and Bok Choy Stir-Fry
These simple tips make the difference between a good stir-fry and a great one.
- Prep everything first. Stir-fries cook quickly; have your sauce mixed and ingredients chopped so nothing overcooks while you work.
- Cut chicken evenly. Uniform pieces ensure even cooking, so every bite is juicy.
- Use low-sodium soy sauce. The sauce reduces as it cooks, so starting with reduced-sodium soy keeps the final flavor balanced.
5-Star Reader review
Came out great! My family enjoyed it. Made it a few weeks ago and making it again tonight. -Janine
How to Make Chicken Bok Choy Stir-Fry
Mix the sauce, sear the chicken, add the vegetables, then finish with the sauce—dinner is ready in about 20 minutes.
Step One: Prepare Sauce
Whisk honey, soy sauce, grated garlic, grated ginger, and rice wine vinegar in a small bowl or measuring cup. Set aside to add to the pan later.
Step Two: Sauté Chicken
Heat 1 teaspoon neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and let it sear undisturbed for a minute or two before turning. Cook until golden and nearly cooked through—about 5–7 minutes total depending on size of pieces.
Step Three: Add Vegetables
When the chicken is browned, add bok choy, carrots, and green onions. Stir continuously for 2–3 minutes, just until the vegetables are crisp-tender and still brightly colored.
Step Four: Simmer with Sauce
Pour the prepared sauce into the skillet and toss to coat. Let it simmer 1–2 minutes to heat through and slightly thicken, coating the chicken and vegetables with flavor.
Step Five: Serve
This stir-fry is great on its own or served over rice. Try it with brown rice, jasmine rice, or cauliflower rice. Finish with a sprinkle of toasted sesame seeds and chopped cilantro, and add Sriracha or crushed red pepper if you like heat.
Recipe Modifications
This recipe adapts easily for dietary needs or what you have on hand. Here are simple swaps to customize it:
- Gluten-Free: Use tamari or certified gluten-free soy sauce.
- Paleo-Friendly: Substitute maple syrup for honey.
- Lower Carb: Omit the honey for a more savory sauce.
- Chicken Options: Use boneless skinless breasts, thighs, or tenders.
- Veggie Options: Baby or adult bok choy both work; napa cabbage, broccoli, asparagus, or mushrooms can be used instead or alongside the bok choy.
More Quick & Easy Asian-Inspired Recipes
- Chicken and Broccoli
- Egg Roll in a Bowl
- Orange Chicken
- Hunan Shrimp
- Ground Beef and Broccoli
Chicken and Bok Choy Stir Fry
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Ingredients
Sauce
- 2 tablespoons honey
- ½ teaspoon freshly grated ginger
- 2 cloves garlic, grated or finely minced
- 2 tablespoons reduced sodium soy sauce, or Tamari
- 1 tablespoon rice wine vinegar
For the Stir Fry
- 1 teaspoon neutral oil, see notes
- 1 pound boneless skinless chicken breasts or thighs, cut into 1-inch chunks
- 1 head bok choy, washed and cut into 1-inch strips
- 2 large carrots, peeled in strips or ½ cup matchstick carrots
- 5-6 green onions, diced
- 1 tablespoon sesame seeds
- ¼ cup chopped cilantro, optional
Instructions
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In a small bowl combine 2 tablespoons honey, ½ teaspoon grated ginger, 2 cloves garlic (grated or minced), 2 tablespoons reduced-sodium soy sauce, and 1 tablespoon rice wine vinegar. Set aside.
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Heat 1 teaspoon neutral oil in a large wok or skillet over medium-high heat until glistening. Add the chicken and cook 5–7 minutes, turning as needed, until golden and cooked through.
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Add bok choy, carrots, and green onions. Stir continuously for about 3 minutes until vegetables are crisp-tender.
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Pour in the prepared sauce and cook 1–2 minutes, tossing to coat and heat through. Garnish with cilantro and toasted sesame seeds if desired and serve immediately.
Notes
Spice it up: Add up to ½ teaspoon crushed red pepper flakes to the sauce for more heat.
Bok Choy: Napa cabbage can be used instead of bok choy. Other vegetables like broccoli, asparagus, or mushrooms also work well.
Gluten-Free: Use tamari or gluten-free soy sauce.
Paleo-Friendly: Replace honey with maple syrup or omit the sweetener entirely.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This recipe was originally shared in 2016 and updated in 2026.