In my easy Chicken Bok Choy Stir Fry recipe, I’ll share my tips for keeping the chicken breast tender and juicy. This simple one-pan wonder is ready in just 20 minutes! It’s a fresh, lean, and tasty dish to make any night of the week.
Chicken breast is a great source of lean protein, but it can quickly overcook and dry out. If you use the right techniques, however, it’s easy to keep the chicken breast tender and juicy. I’ll show you how in my simple and tasty Chicken Bok Choy Stir Fry recipe. It’s a light and fresh meal that’s perfect to make at home on a busy weeknight.
If you’re craving more chicken recipes, try my Karaage (Japanese Fried Chicken), Japanese Chicken Curry, and Chicken Katsu next!
Why I Love This Recipe
- Lean and fresh – Skinless chicken breast and tender baby bok choy come together for a high-protein and nutritious dish that my family loves.
- Tons of flavor – I combine toasted sesame oil, fresh ginger, and oyster sauce into a light and delicious sauce that coats every bite.
- Quick and easy – It’s a one-pan dish with a short prep time and cook time. With a total time of just 20 minutes, it’s perfect for a busy weeknight.
- Budget friendly – By pairing reasonable fresh ingredients with seasonings in your pantry, this recipe strikes a good value for your wallet.
Ingredients for Chicken Bok Choy Stir Fry
- Chicken breast
- Shanghai bok choy (baby bok choy)
- Ginger
- Soy sauce, mirin, oyster sauce, and water
- Toasted sesame oil
- Salt and freshly ground black pepper
- Potato starch – to dust the chicken
- Potato starch and water – to thicken the sauce
Find the printable recipe with measurements below.
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Substitutions
- Chicken breast: You can use chicken thighs instead of boneless skinless chicken breast. It will take longer to cook, so adjust the cooking time accordingly.
- Oyster sauce: If you‘re allergic to shellfish, I recommend using Lee Kum Kee Vegetarian Stir-Fry Sauce instead of oyster sauce.
- Mirin: If you can’t find it, try my handy substitution for 1 tablespoon mirin. Simply mix 1 tablespoon sake (or water) + 1 teaspoon sugar. The flavor isn’t the same, but it’s close.
- Soy sauce: Use tamari soy sauce for gluten-free.
- Potato starch: If you don’t have it, use cornstarch instead.
How to Make Chicken Bok Choy Stir Fry
Preparation
Step 1 – Mix the sauce and cut the veggies. Combine the soy sauce, mirin, oyster sauce, and water in a bowl. Cut the bok choy into bite-sized pieces and slice the ginger.
Step 2 – Prep the chicken. Cut it into flat squares of equal thickness. Dust all over with a light coating of potato starch.
Cooking
Step 3 – Sear. When the bottom turns golden, flip to brown the other side. I seared them in two batches. Add all the chicken back to the pan or wok.
Step 4 – Add the bok choy, ginger, and sauce. I cook the thick white stems first, then add the leaves later. Pour in the sauce.
Step 5 – Thicken. Bring the sauce to a simmer, then stir in the slurry. Keep mixing as you bring it to a near boil.
Assemble
Step 6 – Serve. Turn off the heat once the sauce thickens. Serve on individual plates; I used a White Wave Whale Pasta Bowl from JOC Goods.
Nami’s Recipe Tips
- Cut the chicken into flat squares – Create thinner pieces of even thickness with an open surface area. I did this using the sogigiri Japanese cutting technique. I tilted my knife back and sliced the chicken at an angle. This way, the pieces will cook evenly and at the same rate, so nothing overcooks.
- Dust lightly with potato starch – This helps lock in the juices and seasonings when searing. I shake the chicken and starch in my favorite stainless prep tray for the perfect light coating. Make sure to shake off any excess that could ruin the chicken’s texture.
- Sear the chicken in batches – I divide it into two batches so I can leave some space between the pieces in the pan. This creates better air circulation and browning. If you add too much at once, you’ll end up steaming the chicken.
- Sear until nearly cooked through – Make sure the chicken is almost cooked through after searing. You will only cook it briefly when thickening the sauce.
- Separate the bok choy’s thick and leafy parts – I like to add the thick white stems to the pan first since it takes longer to cook. The leafy greens cook fast, so I add them a little later.
Variations and Customizations
- Add aromatics. Toss thinly sliced garlic cloves, onions, garlic chives, or green onions into the skillet for more flavor.
- Spice things up. Add fresh chiles, red pepper flakes, or chili oil if you like heat.
- Try other vegetables. Add more fiber and nutrients with low calorie veggies like napa cabbage, bean sprouts, zucchini, eggplant, red bell peppers, or snow peas.
- Use another protein. Make it a shrimp stir-fry! Or, use tender cuts of pork or beef sliced into flat pieces or thin strips.
- Make it vegan/vegetarian. Sear cubes of firm tofu or meaty mushrooms instead of chicken breast.
What to Serve with Chicken Bok Choy Stir Fry
Storage Tips
To store: I recommend transferring the leftovers to an airtight container. You can store it in the fridge for up to 3 days and in the freezer for a month.
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To Mix the Sauce
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Add 1 Tbsp soy sauce, 1 Tbsp mirin, and ¾ cup water in a medium bowl; I used a measuring cup with spout and handle for easy pouring. Add the 1 Tbsp oyster sauce and stir to combine.
To Prepare the Vegetables and Slurry
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Cut 1 head Shanghai bok choy lengthwise into quarters. Cut them crosswise into bite-sized pieces about 2 inches (5 cm) long. Keep the thick white stems and leafy greens in separate piles.
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Peel 1 inch ginger and cut lengthwise into thin slices. To make the slurry, add 1 tsp potato starch or cornstarch and 2 tsp water to a small bowl and mix until smooth.
To Cook
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Preheat a wok, frying pan, or saucepan (I used my All-Clad 2-QT Copper Core Saucepan) over medium heat. When it’s hot, add 1 Tbsp toasted sesame oil. Once the oil is hot, add the chicken in a single layer, leaving space between each piece. Cook the first side for about 3 minutes. Nami’s Tip: I cook in two batches to avoid overcrowding the pan. This helps the chicken sear evenly and develop a nice crust.
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When the chicken is slightly brown on the bottom, flip it over and sear the other side for 2 minutes. (If your pieces are thick, I recommend covering with a lid and cooking for 3 minutes.) Remove to a prep tray or plate.
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Repeat searing the remaining chicken. Nami’s Tip: Make sure that the chicken is nearly cooked through at this stage. You will only cook it briefly at the end when tossing with the sauce.
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Once both batches are done, add all the chicken back into the pan. Next, add the ginger and the thick bok choy stems.
To Add the Sauce
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Toss together to heat. When the thick parts have softened a bit, add the bok choy leaves. Then, add the sauce and stir to combine.
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Toss to coat the ingredients in the sauce. Bring the sauce to a simmer.
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When it’s simmering, give the slurry a final stir and pour it into the pan. Stir thoroughly as you bring the sauce back to a simmer.
