Stir-Fried Chicken and Bok Choy Recipe (2024)

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Marco Ajello

Please be very careful with sautéeing as described thus:“...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.”When the marinated chicken hit the super-hot preheated pan, the water in the marinade immediately evaporated and atomized the oil, which in turn caught fire and created a 3 feet high fireball for about 8-10 seconds. Nothing happened but still scary.

Third.Coast

I usually use baby bok choy. Cut the very bottom off, separate the stems. Rinse. Then more or less cut them in half, separating the whiter bottoms from the greener leaves. You can then chop the white part or slice them and stack the leaves and give them a whack or two with your knife. Put the white parts in the pan first as they are thicker and will take a bit longer to cook.

I cooked it with the marinade the 1st time and ended up with a blackened mess in the bottom of the pan from the sugar. The 2nd time, I didn't bother marinating the chicken at all; I just added all the sauce at once, post-veggies. It turned out great this way & honestly, I preferred doing that to the alternative, which would've been marinating the chicken for 20 min, then patting dry to avoid a burned-sugar mess. Marinating didn't make that much difference in flavor, imo.

Laura

I use broccoli instead of bok choy, and it works very well. I also increase the amount of ginger to 2-3 tablespoons.

Having said that: this is a delicious dish, but it does *not* take any 30 minutes to make. More like double that or even a little more, taking everything into account. Don't get me wrong -- I love it, but it's not quick. And I've made it a bunch of times, so I'm pretty efficient with it now, and I even I usually use pre-cut broccoli.

The first time I made this, I had a terrible problem with the sugar burning in the bottom of the pan. The second time I made it, I didn't marinate the chicken at all. Instead, I stir-fried it plain and just kept all the marinade for the "add marinade" part of the stir-frying process. It worked great and actually gave me a little more sauce, which I liked.

4Georgiapeaches

This was great. My family hates bok choy (which I grow in my garden) and they all ate this up. I cut the bok choy across into thin strips. I doubled the sauce as I used extra chicken (three boneless breasts cut up) and used the full amount to marinate and then the second amount in the stir fry. Will definitely make again.

carol

Add something crunchy, such as cashews

RG

I used chicken breasts instead of thighs and kale instead of leeks because they were on hand. Still delish.

Stiven Cabrera

Used yellow onions because I didn't have leeks. The flavors worked great with each other. Love the kick from the chili flakes, great balance of sweetness and acidity. WATCH OUT when you put in the chicken into your extremely hot pan if you're on a gas stove. As you know, the water in the marinade will instantly evaporate which causes some of the oil to go up and into the flames, causing a fire. No big deal if it happens, just pull the pan away from the flame and let the marinade evaporate.

susiecue

This was rather dry. Needs tweaking. Also too salty.. must use low salt soy sauce.

steve

I added scallions and cubed eggplant then topped it with chopped cashews and toasted sesame seeds. Terrific and versatile dish.

Paul

Made sauce per recipe. Used baby bok choy, added bean sprouts and some diced water chestnuts, used Sriracha instead of chili flakes, and served it over brown rice. Delicious!

DreBaltimore

This recipe was delicious. Made a few substitutions based on flavor preference. Eliminated leeks. Added onions and scallions. Added sesame seed to the chicken. I also doubled the chili flakes, as we like it with a kick. The bok choy almost melted in our mouths as we ate. Absolutely delectable. The chopping and cooking took me about 35 min (tip- slice your chicken thin for faster cooking!). But the chicken had to marinate for 20 min. Overall, dinner in under 1 hour. Can't wait to make again!

Denise

Another winner, Melissa! I doubled the amount of sauce, used boneless breasts, then stir fried red pepper slivers, carrot rounds, bean sprouts and sliced bok choy. I followed the last steps of the recipe as written, but also added some unsalted peanuts. I seasoned with sricha and left out the extra salt at the end of the recipe (there's so much in the soy sauce, even low sodium!)

Aviva

Delicious, incredibly versatile, and relatively fast (~30 minutes of prep and ~15 minutes of cooking).Per some other comments, I skipped the marinating and threw all of the sauce in the pan after the veggies, and this worked well - I liked the amount of sauce we had. Based on what I had in the fridge, I used 1 leek, a large carrot, and 3 scallions, instead of the 2 leeks. I also added some chopped cilantro after I turned off the heat, inspired by another stir fry recipe on this site.

Delicious Design

I used the meat from previously roasted chicken thighs and started with the bok choy step. I added 3 sh*ttakes and subbed a fresh red chile pepper for the flakes. One extra splash of shoyu at the end. Served without rice to make it Keto. Fast and delicious!

Andrew

My leeks were a bit mushy! I should've taken them out a few seconds earlier. With a bit more crunch this would've been a great meal. Live and learn :-)

Stiven Cabrera

Used yellow onions because I didn't have leeks. The flavors worked great with each other. Love the kick from the chili flakes, great balance of sweetness and acidity. WATCH OUT when you put in the chicken into your extremely hot pan if you're on a gas stove. As you know, the water in the marinade will instantly evaporate which causes some of the oil to go up and into the flames, causing a fire. No big deal if it happens, just pull the pan away from the flame and let the marinade evaporate.

Joyce

This will be our Sunday Dinner. I think I'll add the ginger and garlic to the sauce and use my immersible blender on it. Instead of adding half of this as a marinade to the chicken, I'll add a little, marinade for awhile, dredge the chicken in cornstarch, saute and set aside. I've got broccoli, baby bok choy. small red peppers, carrots, and snow peas. Shrooms should be nice too. Sorry this s not an actual review of the recipe, but it seems like a recipe that allows for improvisation. I will let

susiecue

This was rather dry. Needs tweaking. Also too salty.. must use low salt soy sauce.

E.V.

Delicious, incredibly versatile, and relatively fast (~30 minutes of prep and ~15 minutes of cooking).Per some other comments, I skipped the marinating and threw all of the sauce in the pan after the veggies, and this worked well - I liked the amount of sauce we had. Based on what I had in the fridge, I used 1 leek, a large carrot, and 3 scallions, instead of the 2 leeks. I also added some chopped cilantro after I turned off the heat, inspired by another stir fry recipe

tasty and quick

As other suggested I didn’t marinade the chicken, and it worked great. I think the chicken needs to cook somewhat longer. Good flavors, not quite a standout but tasty.

scott allen

Double the chicken

Aviva

Delicious, incredibly versatile, and relatively fast (~30 minutes of prep and ~15 minutes of cooking).Per some other comments, I skipped the marinating and threw all of the sauce in the pan after the veggies, and this worked well - I liked the amount of sauce we had. Based on what I had in the fridge, I used 1 leek, a large carrot, and 3 scallions, instead of the 2 leeks. I also added some chopped cilantro after I turned off the heat, inspired by another stir fry recipe on this site.

Tricia

Delicious. I velveted my chicken first; I added broccoli (par-boiled and added with the bok choy) and shiitake (sliced thin and added after the leeks).

steve

I added scallions and cubed eggplant then topped it with chopped cashews and toasted sesame seeds. Terrific and versatile dish.

Blygirl

I Cooked this dish this eve. I doubled the sauce & used 1.3 pounds of boneless skinless chicken thighs, I did not marinate before but saved sauce for later. I added bean sprouts, carrots, shiitake mushrooms, red peppers & Bok Choy. Very good, tender meat & my entire family enjoyed: a one year old & a 13 year old teen girl.

Vessie J.

Delicious recipe! My fiance has a somewhat picky palate and ate this up, saying he would definitely eat it again. Success!! I loved it, as well. Will be adding to our regular rotation.

Denise

Another winner, Melissa! I doubled the amount of sauce, used boneless breasts, then stir fried red pepper slivers, carrot rounds, bean sprouts and sliced bok choy. I followed the last steps of the recipe as written, but also added some unsalted peanuts. I seasoned with sricha and left out the extra salt at the end of the recipe (there's so much in the soy sauce, even low sodium!)

cbkreativ

I added orange juice zest lemon juice in place of rice vinegar. Also added 4 Serrano chilis to chicken marinade and included in the cooking. Great hear!

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Stir-Fried Chicken and Bok Choy Recipe (2024)

FAQs

Should I chop bok choy for stir-fry? ›

If you have small, younger bok choy, you can slice them in half or thirds, so that it's opened up to cook better, and so that you can make sure there's no dirt hiding inside.

Do you cook chicken or vegetables first in stir-fry? ›

Chicken generally takes longer to cook than vegetables, so starting the stir-frying process by frying off your chicken first is the way to go. To prevent it from getting dry, remove it from the pan once it's brown before cooking the vegetables.

Why is Chinese stir-fry chicken so tender? ›

Ever notice how the chicken in stir fries at your favourite Chinese restaurant is incredibly tender? It's because they tenderise chicken using a simple method called Velveting Chicken using baking soda. It's a quick and easy method that any home cook can do, and can also be used for beef.

Do you eat the green or white part of bok choy? ›

You can consume all parts of the bok choy plant, including its white stems and green leaves. Here are some ideas for how to prepare and eat bok choy: Chop it and sauté it with olive oil, garlic, and ginger as a side dish or to top a grain like rice or quinoa. Dice it and add it to an Asian-inspired soup recipe.

Should I soak bok choy before cooking? ›

The simplest way to prep bok choy is to cut it in half lengthwise and submerge it in cold water for a few minutes. This will soften the dirt and allow you to remove it easily. Drain the water, check for dirt between the stalks, and run each half of bok choy under cold water.

What are the three rules of stir-frying? ›

The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.

When to add soy sauce to stir-fry? ›

Heat the oil in a large frying pan or wok, then fry the chilli and garlic for 1 min. Add the veg and toss to coat in the oil. Fry for 2-3 mins, then add the soy and chilli sauce, mixing well. Cook for 2-3 mins more until the veg are tender.

How do Chinese get their chicken so crispy? ›

The chicken is then air-dried for 10 to 12 hours before being flash-fried, then oil-poached. The skin gets its signature crispiness from 10 to 12 minutes of basting with scalding hot oil right before serving.

How do you make stir-fry taste like a restaurant? ›

Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.

What do Chinese soak their chicken in? ›

Velveting meat is a Chinese cooking technique used in Chinese restaurants. The process of velveting is one where you marinate raw meat in cornstarch and egg white or bicarbonate of soda to give it a soft, slippery, velvety texture.

What should you not do when stir-frying? ›

Read on for the 10 most popular mistakes people make when stir-frying… and how to avoid them.
  1. But first… ...
  2. #1: Using the wrong pan. ...
  3. #2: Slicing ingredients too large or thick. ...
  4. #3: Being unorganised. ...
  5. #4: Not getting the wok hot enough. ...
  6. #5: Adding the oil before the wok is hot. ...
  7. #6: Throwing every ingredient in at once.

What is the secret ingredient in stir fry? ›

According to Food & Wine, ketchup is the ultimate way to take the flavor of homemade stir fry up a level, thanks to its sweet and sour flavor profile. It just might be the easiest cooking hack to elevate your home cooking to that of your favorite take-out.

What can I add to stir fry to make it taste better? ›

5. Add flavour.
  1. Herbs: basil, oregano, cilantro.
  2. Spices: cumin, coriander, cardamom.
  3. Reduced sodium or no sodium added broth.
  4. Fresh lemongrass, garlic or ginger.
  5. 100% fruit juice.
  6. Citrus zest.
  7. Lower sodium soy sauces (<600 mg sodium per tablespoon)
Sep 16, 2019

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