Best 3 Stir Fried Chicken With Bok Choy Recipes

Craving a delectable and nutritious meal that combines the goodness of tender chicken, crisp bok choy, and a symphony of flavorful ingredients? Look no further! Our stir-fried chicken with bok choy is a culinary delight that promises an explosion of taste and leaves you feeling satisfied. This article presents an array of recipes that showcase diverse culinary traditions, each offering a unique twist on this classic dish. From the classic stir-fried chicken with bok choy, featuring succulent chicken morsels and crisp bok choy bathed in a savory sauce, to the spicy Szechuan stir-fried chicken with bok choy, which tantalizes taste buds with its fiery kick, there's a recipe here to suit every palate. For those seeking a healthier option, the steamed chicken with bok choy offers a lighter take on this dish, preserving the natural flavors of each ingredient. And for a vegetarian alternative, the tofu stir-fried with bok choy delivers a protein-packed and flavorful meal. With step-by-step instructions, helpful tips, and stunning visuals, this article provides everything you need to master the art of stir-fried chicken with bok choy and impress your loved ones with a delectable and unforgettable meal.

Check out the recipes below so you can choose the best recipe for yourself!

STIR-FRIED CHICKEN WITH BOK CHOY

Stir-Fried Chicken with Bok Choy image

In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make sure the wok and oil are nice and hot before you add the chicken.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 20m

Number Of Ingredients 11

Ingredients

1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons light-brown sugar
2 boneless, skinless chicken breasts (about 1 pound total)
4 teaspoons cornstarch
2 tablespoons vegetable oil
2 garlic cloves, thinly sliced
2 teaspoons minced peeled fresh ginger
4 cups sliced bok choy (from 1 head)
1 small red chile or jalapeno, seeded and sliced
Cooked rice, for serving

Steps:

In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.

Nutrition Facts : Calories 226 g, Fat 10 g, Fiber 2 g, Protein 24 g, SaturatedFat 2 g

STIR FRIED BOK CHOY

Stir Fried Bok Choy image

Quick, easy, and tasty!

Provided by artsychic517

Categories Side Dish Vegetables

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 large head bok choy
1 tablespoon grapeseed oil
1 tablespoon butter
1 onion, sliced
⅓ cup cashews
3 cloves garlic, minced
½ teaspoon Chinese five-spice powder, or more to taste
1 pinch white sugar

Steps:

Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 12.8 g, Cholesterol 7.6 mg, Fat 11.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 3.3 g, Sodium 98.7 mg, Sugar 4.6 g

STIR-FRIED CHICKEN AND BOK CHOY

Stir-Fried Chicken and Bok Choy image

No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, main course

Time 30m

Yield Serves 2 to 3

Number Of Ingredients 13

Ingredients

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil
2 teaspoons light brown sugar
3/4 pound boneless chicken thighs, cut into 1/2-inch strips
2 tablespoons finely chopped gingerroot
2 cloves garlic, finely chopped
3 tablespoons peanut or vegetable oil
1/2 pound bok choy (1 head), trimmed and thinly sliced
2 leeks (1/2 pound), halved lengthwise and thinly sliced
Pinch chile flakes
Salt, as needed
Cooked rice, for serving

Steps:

In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Prep your ingredients: Before you start cooking, prep all your ingredients and have them ready to go. This will make the cooking process much smoother and easier.
Use a wok: A wok is a great choice for stir-frying because it heats up evenly and quickly. If you don't have a wok, you can use a large skillet or sauté pan.
Get your chicken dry: Make sure your chicken is completely dry before you add it to the wok. This will help it brown evenly and prevent it from steaming.
Use high heat: Stir-frying is a high-heat cooking method, so make sure your wok or skillet is nice and hot before you add your ingredients.
Don't overcrowd the wok: Don't add too many ingredients to the wok at once, or they won't cook evenly. Cook them in batches if necessary.
Keep stirring: Stir-frying is all about keeping the ingredients moving. This will help them cook evenly and prevent them from burning.
Add the sauce at the end: Add the sauce to the wok towards the end of the cooking process, once the chicken and vegetables are almost cooked through.

Conclusion:

Stir-fried chicken with bok choy is a delicious and healthy dish that's perfect for a quick and easy meal. It's packed with protein, vegetables, and flavor. So next time you're looking for a tasty and nutritious meal, give this stir-fried chicken with bok choy recipe a try. You won't be disappointed!