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Under 30 Minutes

Stir-Fried Chicken with Bok Choy

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.

  • Prep:
  • Total Time:
  • Servings: 4
Stir-Fried Chicken with Bok Choy

Photography: Romulo Yanes

Source: Everyday Food, April 2012


  • 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


  1. 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.

Cook's Note

Speedy Strategy
Stir-frying is fast -- have all your ingredients prepped before you begin.

Reviews (3)

  • Bethy Doodle Bug 4 Jun, 2014

    YUMMY! I used turkey tenderloin and siracha in the sauce. since no chicken or fresh chilis. I will make again.

  • Ellen Culver 24 Apr, 2013

    First time ever cooking with Bok Choy was delicious. I didn't have white or rice vinegar so I used sesame oil and next time will add cashews...Thanks was delicious

  • threepeas 11 Jul, 2012

    This is a favorite recipe in our house! The only changes I've made are to use low-sodium gluten-free tamari and three small, red Thai chiles. If you want it really spicy, only remove the seeds from the chiles, leaving the ribs intact. The recipe comes out best if you get the chicken really thin - freezing it for a bit first helps - and coat it with the cornstarch using your hands. Now I want to make this for dinner tonight!

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