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    Home » Budget Meals

    Chicken Bok Choy

    Apr 20, 2009 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 11 Comments

    Jump to Recipe Print Recipe

    Chicken Bok Choy - Andrea Meyers

    Bok choy is one of my favorite types of cabbage because it’s both leafy and crispy, lending a nice mix of textures in a dish, and I like it stir-fried simply with chicken, garlic, and ginger. This time I tried Jaden’s technique for starting with a cold wok, which was totally contrary to any wokking I had done before, but I like it. The garlic and ginger infused the oil and imparted lots of flavor to the chicken and bok choy. I hardly ever measure ingredients when stir-frying, so the measurements below are an approximation.

    Bok choy - Andrea Meyers

    We planted some bok choy this spring, and I wish the bok choy came from our garden, but it’s not ready yet. We do has some little seedlings sprouting, so hopefully in a few weeks we’ll have some baby plants ready to pick and enjoy.

    Chicken Bok Choy - Andrea Meyers
    Print Pin

    Chicken Bok Choy

    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Main Course
    Cuisine: Chinese
    Diet: Gluten Free
    Keyword: bok choy, chicken, gluten free
    Servings: 6
    Calories: 188kcal

    Equipment

    • wok

    Ingredients

    • 1 pound bok choy (or baby bok choy)
    • 4 tablespoons canola oil
    • 1 pound boneless skinless chicken breasts (cut into strips ½ inch/5 mm thick)
    • 3 cloves garlic (minced)
    • ½ inch piece of ginger (peeled and grated)
    • 2 scallions (cut into 2-inch pieces)
    • 3 tablespoons gluten-free soy sauce
    • 2 ounces chicken stock or broth
    US Customary - Metric

    Preparation

    • Trim off the stem of the bok choy, separate the stalks, and rinse each clean of dirt and debris. Cut each stem into 2-inch pieces, then spit them in half or thirds lengthwise. Set aside. (If using baby bok choy, just trim the stems and rinse well.)
    • Set the cold wok on the burner, pour in 2 tablespoons of the canola oil down the side of the wok and swirl to distribute. Add the garlic and ginger and turn on the heat, cooking until the wok is hot. Keep an eye on it so the garlic and ginger don’t burn.
    • Add the sliced chicken and cook for about 2 minutes, until the meat starts turning white. Remove to a plate and cover.
    • Pour in the rest of the canola oil and the bok choy (can do it in two batches if necessary). Stir for about 2 minutes, then add the scallions and cook until the vegetables are bright green and just tender.
    • Return the chicken to the wok and add the soy sauce and chicken stock. Cook for form 1 to 2 minutes, until evenly heated.
    • Serve with steamed rice.

    Nutrition

    Calories: 188kcal | Carbohydrates: 3g | Protein: 18g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 407mg | Potassium: 510mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3440IU | Vitamin C: 36mg | Calcium: 89mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Rosa says

      April 20, 2009 at 6:22 am

      I love that veggie! Your dish looks exquisite!

      Cheers,

      Rosa

      Reply
    2. Lydia (The Perfect Pantry) says

      April 20, 2009 at 8:34 am

      I love using baby bok choy, too, when I'm lucky enough to find it (which means a visit to the Asian grocery store). I slice it right down the middle, and stir-fry the halves. Each one is a perfect portion.

      Reply
    3. Christina@DeglazeMe says

      April 20, 2009 at 9:17 am

      I love baby bok choy and Shanghai bok choy too (are they the same thing?). But I realized the last time I made some that there is a lot of sand and grit in the bok choy... maybe a good idea to rinse them thoroughly. Anyway, your dish looks simple and delicious!

      Reply
    4. Sophie says

      April 20, 2009 at 9:32 am

      I admit, I haven't cooked with bok choy enough because I didn't know how to prepare it :/, I like how you've incorporated it into this dish -- it looks fresh and tasty!

      Reply
    5. Julie says

      April 21, 2009 at 4:04 pm

      I love bok choy. This is such a simple recipe--perfect for a weeknight. I get so excited when I find baby bok choy...not that it tastes better; it's just cute!

      Reply
    6. Drew says

      April 26, 2009 at 1:32 pm

      Here's something to try the next time you make this dish...Marinate the chicken beforehand in one of the tablespoons of soy sauce along with a tablespoon of corn starch...This will give the chicken a nice velvety coating as well as serve to thicken the sauce...A drop or two of sesame oil added to the marinating chicken lends some nice flavor also...

      Reply
    7. Lesley says

      June 22, 2012 at 7:58 pm

      A succulent dish. The chicken is velvety and the boy choy sweet and slightly spicy. A classic recipe rendered well. Thanks!

      Reply

    Trackbacks

    1. Organic delivery day « Grace & Ivy Blog says:
      January 20, 2010 at 1:55 am

      [...] you use a little bok choy in your life? Need a recipe? here. My little baby bok [...]

      Reply
    2. What to do with all this Bok Choy? « Farm Share Mania! says:
      June 27, 2010 at 9:40 pm

      [...] So I binged bok choy and chicken and found a stir fry recipe that looked doable on this website.  [...]

      Reply
    3. Healthy Cooking: Easy Chicken and Baby Bok Choy Stir Fry « Mrs. Gaeul says:
      March 20, 2012 at 11:31 pm

      [...] found the perfect stir fry recipe on Andrea’s Recipes. Check it out on her website. I have such a hard time cooking healthy recipes; I try out new [...]

      Reply
    4. Healthy Cooking: Easy Chicken and Baby Bok Choy Stir Fry | says:
      April 20, 2012 at 11:49 am

      [...] found the perfect stir fry recipe on Andrea’s Recipes. Check it out on her website. I have such a hard time cooking healthy recipes; I try out new [...]

      Reply

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