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Stir-Fried Chicken with Bok Choy

Recipe photo courtesy of Romulo Yanes

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.

Source: Everyday Food, April 2012
Total Time Prep Servings



Cook's Notes

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

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How would you rate this recipe?
  • ekragascomcast
    5 JAN, 2017
    Delicious! I added blanched green beans along with the bok choy and used red pepper flake and it was great!
  • ssparrowk1
    17 OCT, 2015
    Great recipe. Used Thai Sweet Chili Sauce and cooked some Basmati rice in coconut milk. A keeper, for sure.
  • 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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