Perfect for busy weeknights or cozy weekends, these bok choy and chicken recipes bring fresh flavor and comfort to your table. Whether you’re craving a quick stir-fry or a hearty soup, we’ve gathered 31 delicious options to inspire your next meal. Dive in and discover your new favorite dish!
Stir-Fried Bok Choy and Chicken in Oyster Sauce
Vibrant, versatile, and virtually foolproof—this stir-fry is the weeknight hero your taste buds have been begging for, combining crisp greens and tender chicken in a sauce that’ll make you want to lick the bowl (no judgment here).
Ingredients
– 1 lb boneless, skinless chicken breast, sliced into 1/2-inch strips
– 1 lb bok choy, chopped into 1-inch pieces
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1/4 cup oyster sauce
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 1/2 cup water
Instructions
1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
2. Add chicken strips and cook for 5–6 minutes, stirring occasionally, until no pink remains and internal temperature reaches 165°F.
3. Tip: Don’t overcrowd the pan to ensure proper browning and avoid steaming the chicken.
4. Remove chicken from the wok and set aside on a plate.
5. Add remaining 1 tbsp vegetable oil to the same wok and heat for 30 seconds.
6. Add minced garlic and sauté for 30–45 seconds until fragrant and lightly golden.
7. Tip: Keep the garlic moving to prevent burning, which can make it bitter.
8. Add bok choy and stir-fry for 2–3 minutes until leaves wilt and stems become tender-crisp.
9. Return cooked chicken to the wok and mix with the bok choy.
10. Pour in oyster sauce, soy sauce, sesame oil, and water, stirring to coat everything evenly.
11. Simmer the mixture for 2–3 minutes until the sauce thickens slightly and clings to the ingredients.
12. Tip: For a saucier dish, add an extra 1/4 cup water and simmer for 1 more minute.
13. Remove from heat and serve immediately. Perfectly paired with fluffy jasmine rice, this dish boasts a satisfying crunch from the bok choy, savory depth from the oyster sauce, and a hint of umami that’ll have everyone asking for seconds—maybe even thirds!
Lemon Ginger Chicken with Bok Choy
Hangry? Let’s fix that with a zesty, zingy dish that’ll make your taste buds do a happy dance—no sad desk lunches allowed! This lemon ginger chicken with bok choy is the ultimate weeknight hero, packed with bright flavors and ready to rescue you from culinary boredom.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp olive oil
– 1 tbsp grated ginger
– 3 cloves minced garlic
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 lemon, juiced and zested
– 4 heads baby bok choy, halved
– 1/4 tsp red pepper flakes
– Salt to taste
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a crispy sear.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the chicken thighs with salt and place them in the skillet, cooking for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add the remaining 1 tbsp olive oil and reduce heat to medium.
6. Add the grated ginger and minced garlic, sautéing for 1 minute until fragrant.
7. Stir in the soy sauce, honey, lemon juice, lemon zest, and red pepper flakes, bringing to a simmer for 2 minutes to thicken slightly.
8. Tip: Use a microplane for the ginger to avoid fibrous bits in the sauce.
9. Return the chicken to the skillet, coating it in the sauce and cooking for 2 more minutes to glaze.
10. Add the halved bok choy to the skillet, arranging it cut-side down, and cook for 3-4 minutes until tender-crisp and lightly charred.
11. Tip: Don’t overcrowd the skillet—work in batches if needed for even cooking.
12. Remove from heat and let rest for 2 minutes before serving.
13. Tip: For extra freshness, garnish with additional lemon zest right before serving.
Serve this vibrant dish over steamed rice or quinoa to soak up every drop of the tangy sauce. The chicken stays juicy with a caramelized edge, while the bok choy adds a satisfying crunch—perfect for a quick, flavor-packed meal that feels anything but ordinary.
Spicy Sesame Chicken and Bok Choy Noodle Bowl
Oh, the audacity of this noodle bowl to be this delicious while pretending to be healthy! Spicy sesame chicken meets crisp bok choy in a saucy, slurp-worthy situation that’ll have you questioning all your life choices (in the best way).
Ingredients
– 1 lb boneless, skinless chicken thighs
– 2 tbsp sesame oil
– 3 tbsp soy sauce
– 2 tbsp honey
– 1 tbsp sriracha
– 2 cloves garlic, minced
– 1 inch fresh ginger, grated
– 8 oz rice noodles
– 2 heads baby bok choy, chopped
– 1 tbsp sesame seeds
– 2 green onions, sliced
Instructions
1. Slice 1 lb boneless, skinless chicken thighs into 1-inch strips.
2. In a bowl, whisk together 2 tbsp sesame oil, 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp sriracha, 2 cloves minced garlic, and 1 inch grated fresh ginger.
3. Add chicken strips to the marinade, toss to coat, and let sit for 10 minutes (tip: marinating at room temperature helps flavors penetrate faster).
4. Bring a large pot of salted water to a rolling boil.
5. Add 8 oz rice noodles and cook for 4 minutes, stirring occasionally to prevent sticking.
6. Drain noodles and rinse under cold water to stop cooking.
7. Heat a large skillet over medium-high heat.
8. Add marinated chicken and cook for 6-7 minutes, stirring occasionally, until chicken reaches 165°F internally and is lightly browned.
9. Add chopped bok choy to the skillet and cook for 2-3 minutes until wilted but still crisp (tip: don’t overcrowd the pan to ensure even cooking).
10. Toss in cooked noodles and stir to combine with chicken and bok choy.
11. Sprinkle with 1 tbsp sesame seeds and sliced green onions.
12. Serve immediately (tip: garnish with extra sriracha for those who dare).
Just when you thought noodle bowls couldn’t get better, this one delivers a perfect crunch from the bok choy against the tender, saucy chicken. The spicy-sweet sauce clings to every noodle, making each bite a messy, glorious affair—serve it in deep bowls with extra napkins and zero regrets.
Honey Garlic Chicken with Bok Choy
Pardon me while I drool over this honey garlic chicken with bok choy—it’s the kind of dish that makes your taste buds do a happy dance while pretending to be fancy. Seriously, this sticky-sweet, savory masterpiece comes together faster than you can say “takeout emergency,” and it’s guaranteed to earn you kitchen superstar status.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/4 cup honey
– 3 tbsp soy sauce
– 4 cloves garlic, minced
– 1 tbsp olive oil
– 2 heads bok choy, chopped
– 1/2 tsp red pepper flakes
– 1 tbsp cornstarch
– 2 tbsp water
Instructions
1. In a medium bowl, whisk together 1/4 cup honey, 3 tbsp soy sauce, and 4 cloves minced garlic to create the marinade.
2. Add 1.5 lbs boneless, skinless chicken thighs to the bowl, ensuring each piece is fully coated, and let marinate for 15 minutes at room temperature (tip: marinating at room temperature helps the flavors penetrate faster without drying out the chicken).
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Remove chicken from marinade, reserving the liquid, and place in the skillet in a single layer.
5. Cook chicken for 6-7 minutes per side, until golden brown and internal temperature reaches 165°F.
6. Transfer chicken to a plate and set aside.
7. Add 2 heads chopped bok choy to the same skillet and sauté for 3-4 minutes, until leaves are wilted and stems are tender-crisp.
8. Sprinkle in 1/2 tsp red pepper flakes and stir to combine.
9. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry.
10. Pour the reserved marinade into the skillet with bok choy and bring to a simmer over medium heat.
11. Whisk in the cornstarch slurry and cook for 2-3 minutes, until sauce thickens noticeably (tip: constant whisking prevents lumps and ensures a smooth, glossy sauce).
12. Return chicken to the skillet, tossing to coat in the sauce, and heat for 1 minute until warmed through.
13. Remove from heat and let rest for 2 minutes before serving (tip: resting allows the chicken to reabsorb juices, making it extra tender).
Heavenly doesn’t even begin to cover it—the chicken is irresistibly sticky with a caramelized edge, while the bok choy adds a fresh crunch that cuts through the richness. Serve it over a bed of fluffy jasmine rice to soak up every last drop of that glossy sauce, or get creative by stuffing it into warm tortillas for a fusion twist that’ll have everyone begging for seconds.
Bok Choy and Chicken Teriyaki
Brace yourselves, flavor adventurers! This isn’t your average Tuesday night chicken dish—it’s a saucy, veggie-packed escapade that’ll make your taste buds do a happy dance. Bok choy and chicken teriyaki combines crispy greens with juicy protein in a sweet-savory glaze that’s basically a hug in a bowl.
Ingredients
– 1 lb boneless, skinless chicken thighs
– 4 cups chopped bok choy
– 3 cloves garlic, minced
– 1 tbsp grated ginger
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp cornstarch
– 2 tbsp vegetable oil
– 1/4 cup water
– 2 cups cooked white rice
Instructions
1. Cut 1 lb boneless, skinless chicken thighs into 1-inch cubes.
2. In a medium bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, and 1 tbsp cornstarch until smooth.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add chicken cubes to the skillet and cook for 5-7 minutes, turning occasionally, until browned on all sides.
5. Add 3 cloves minced garlic and 1 tbsp grated ginger to the skillet, cooking for 1 minute until fragrant.
6. Pour the sauce mixture over the chicken, stirring to coat evenly.
7. Reduce heat to medium and simmer for 3-4 minutes until the sauce thickens slightly.
8. Add 4 cups chopped bok choy to the skillet, stirring to combine with the chicken and sauce.
9. Pour in 1/4 cup water, cover the skillet, and cook for 2-3 minutes until the bok choy wilts but remains crisp-tender.
10. Remove from heat and let rest for 2 minutes before serving.
11. Serve immediately over 2 cups cooked white rice.
So what makes this dish a weeknight winner? The bok choy stays delightfully crunchy against the tender chicken, while the teriyaki sauce caramelizes into a sticky-sweet glaze that’s downright addictive. Try topping it with sesame seeds or a squeeze of fresh lime for an extra zing that’ll have everyone asking for seconds!
Creamy Coconut Chicken and Bok Choy Curry
Tired of the same old chicken dinners that make your taste buds yawn louder than a catnap on a Sunday afternoon? This creamy coconut chicken and bok choy curry is here to shake things up with its tropical vibes and effortless elegance—because who said weeknight meals can’t feel like a vacation?
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 tbsp vegetable oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1/4 tsp red pepper flakes
– 1 (13.5 oz) can coconut milk
– 1 cup chicken broth
– 2 tbsp fish sauce
– 1 tbsp brown sugar
– 4 cups bok choy, chopped
– 1/4 cup fresh cilantro, chopped
– Cooked rice for serving
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1.5 lbs boneless, skinless chicken thighs and cook for 5-6 minutes per side until browned and internal temperature reaches 165°F; remove and set aside. Tip: Don’t overcrowd the skillet to ensure a good sear.
3. In the same skillet, add 1 medium diced onion and sauté for 4-5 minutes until softened.
4. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
5. Add 2 tbsp curry powder and 1/4 tsp red pepper flakes, toasting for 30 seconds to deepen flavors.
6. Pour in 1 (13.5 oz) can coconut milk, 1 cup chicken broth, 2 tbsp fish sauce, and 1 tbsp brown sugar, stirring to combine.
7. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
8. Return the chicken to the skillet and add 4 cups chopped bok choy; simmer for 8-10 minutes until bok choy is tender and chicken is heated through. Tip: Bok choy stems take longer to cook, so add them first if separated from leaves.
9. Stir in 1/4 cup chopped fresh cilantro just before serving. Tip: Fresh herbs add a burst of flavor, so add them at the end to keep them vibrant.
10. Serve immediately over cooked rice.
Rich and velvety from the coconut milk, this curry boasts a harmonious blend of spicy, sweet, and savory notes that cling perfectly to fluffy rice. For a fun twist, try serving it in hollowed-out coconut halves or with a side of crispy plantain chips to lean into the tropical theme.
Bok Choy and Chicken Ramen
Noodle lovers, rejoice! This bok choy and chicken ramen is about to become your new weeknight hero, delivering a flavor explosion that’ll make your taste buds do a happy dance while keeping things surprisingly simple. Get ready to slurp your way to happiness!
Ingredients
– 8 oz chicken breast
– 4 cups chicken broth
– 2 packages (3 oz each) ramen noodles
– 2 cups chopped bok choy
– 1 tbsp vegetable oil
– 2 cloves minced garlic
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 2 soft-boiled eggs
– 2 sliced green onions
Instructions
1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until shimmering.
2. Add 8 oz chicken breast and cook for 5-6 minutes per side until internal temperature reaches 165°F.
3. Remove chicken from pot and let rest for 5 minutes before slicing into thin strips.
4. In the same pot, add 2 cloves minced garlic and cook for 30 seconds until fragrant.
5. Pour in 4 cups chicken broth and bring to a boil over high heat.
6. Add 2 packages ramen noodles and cook for 3 minutes, stirring occasionally.
7. Stir in 2 cups chopped bok choy and cook for 2 minutes until slightly wilted.
8. Add 1 tbsp soy sauce and 1 tsp sesame oil, stirring to combine.
9. Divide soup among bowls and top with sliced chicken, 2 soft-boiled eggs, and 2 sliced green onions.
Tip: Don’t discard the chicken fat—it adds incredible flavor to the broth! The soft-boiled eggs should be cooked for exactly 6 minutes for perfect runny yolks. Chop the bok choy stems and leaves separately, adding stems first for even cooking.
The tender chicken and crisp bok choy create a wonderful textural contrast against the slurp-worthy noodles, while the rich broth gets a savory kick from the soy and sesame. Serve it with extra green onions and a drizzle of chili oil for those who like it spicy!
Grilled Teriyaki Chicken with Steamed Bok Choy
Y’all, get ready to meet your new weeknight hero—this grilled teriyaki chicken with steamed bok choy is so flavorful, it might just upstage your main character energy. Seriously, it’s the kind of dish that makes you feel like a culinary rockstar without any of the fuss.
Ingredients
– 4 boneless, skinless chicken breasts
– 1/2 cup soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp minced garlic
– 1 tsp grated ginger
– 1 tbsp vegetable oil
– 4 heads bok choy
– 1/4 cup water
Instructions
1. In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp minced garlic, and 1 tsp grated ginger to make the teriyaki marinade.
2. Place 4 boneless, skinless chicken breasts in a shallow dish and pour the marinade over them, ensuring each piece is fully coated.
3. Cover the dish and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor infusion (tip: marinating longer tenderizes the chicken beautifully).
4. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates with 1 tbsp vegetable oil to prevent sticking.
5. Remove the chicken from the marinade, letting excess drip off, and reserve the marinade for later use.
6. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and grill marks appear.
7. While the chicken grills, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat, then simmer for 3-5 minutes until slightly thickened to create a glaze.
8. Cut 4 heads of bok choy in half lengthwise and rinse thoroughly under cold water to remove any dirt.
9. Place the bok choy in a steamer basket over 1/4 cup of boiling water in a pot, cover, and steam for 4-5 minutes until the leaves are wilted and stems are tender-crisp (tip: don’t overcrowd the steamer for even cooking).
10. Brush the grilled chicken with the reduced teriyaki glaze during the last minute of grilling for a glossy, caramelized finish.
11. Serve the chicken immediately alongside the steamed bok choy, drizzling any remaining glaze over the top.
Fantastically tender and sweet-savory, the chicken boasts a smoky char from the grill, while the bok choy adds a refreshing, crisp contrast. For a fun twist, slice the chicken and stuff it into warm tortillas with extra glaze and a squeeze of lime—it’s an instant crowd-pleaser that’ll have everyone asking for seconds!
Garlic Soy Chicken and Bok Choy Stir Fry
Let’s be real—after a long day, you deserve a meal that’s faster than your Wi-Fi loading a cat video. This garlic soy chicken and bok choy stir fry is here to save your hungry soul with minimal effort and maximum flavor fireworks.
Ingredients
– 1 lb boneless, skinless chicken breast, thinly sliced
– 2 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 lb bok choy, chopped
– 1/4 cup low-sodium soy sauce
– 1 tbsp honey
– 1 tsp sesame oil
– 1/2 tsp red pepper flakes
– 2 cups cooked white rice
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat (375°F).
2. Add the sliced chicken breast and cook for 5–7 minutes, stirring occasionally, until no longer pink and lightly browned.
3. Tip: Don’t overcrowd the pan—cook in batches if needed for even browning.
4. Push the chicken to one side of the skillet and add the remaining 1 tablespoon of vegetable oil.
5. Add the minced garlic and cook for 30 seconds, just until fragrant.
6. Add the chopped bok choy and stir-fry for 2–3 minutes until the leaves wilt and stems are tender-crisp.
7. Tip: Keep the heat high to achieve a nice sear without steaming the vegetables.
8. In a small bowl, whisk together the soy sauce, honey, sesame oil, and red pepper flakes.
9. Pour the sauce over the chicken and bok choy in the skillet.
10. Stir everything together and cook for 1–2 minutes until the sauce thickens and coats the ingredients.
11. Tip: For extra gloss, let the sauce bubble for a full minute to reduce slightly.
12. Serve immediately over 2 cups of cooked white rice.
What a winner! The chicken stays juicy against the crisp-tender bok choy, all glazed in that salty-sweet sauce with a subtle kick. Try piling it into lettuce cups for a low-carb twist or topping with extra sesame seeds for crunch.
Bok Choy and Chicken Miso Soup
Unbelievably simple yet soul-warmingly delicious, this bok choy and chicken miso soup is the ultimate weeknight warrior that’ll have you feeling like a culinary rockstar in minutes. Who knew comfort could be so effortlessly chic?
Ingredients
– 1 lb boneless, skinless chicken thighs
– 8 cups water
– 1/4 cup white miso paste
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 4 cups chopped bok choy
– 2 sliced green onions
– 1 tsp grated fresh ginger
Instructions
1. Cut 1 lb boneless, skinless chicken thighs into 1-inch pieces.
2. Heat 1 tbsp sesame oil in a large pot over medium-high heat until shimmering.
3. Add chicken pieces and cook for 5-7 minutes, stirring occasionally, until no longer pink.
4. Pour 8 cups water into the pot and bring to a boil.
5. Reduce heat to medium-low and simmer for 15 minutes to develop flavor.
6. Whisk 1/4 cup white miso paste with 1/2 cup of the hot broth in a small bowl until smooth (tip: never boil miso directly to preserve its probiotic benefits).
7. Stir the miso mixture back into the pot.
8. Add 2 tbsp soy sauce and 1 tsp grated fresh ginger.
9. Chop 4 cups bok choy, separating stems from leaves.
10. Add bok choy stems to the soup and cook for 3 minutes.
11. Add bok choy leaves and cook for 2 more minutes until wilted but still bright green (tip: adding greens at the end keeps them vibrant and crisp).
12. Thinly slice 2 green onions, reserving green tops for garnish.
13. Remove pot from heat and let stand for 2 minutes before serving (tip: allowing the soup to rest helps flavors meld perfectly).
14. Ladle soup into bowls and garnish with reserved green onions.
Lusciously silky broth hugs tender chicken and crisp-tender bok choy in every spoonful, with the umami punch of miso playing beautifully against the gentle heat of fresh ginger. Serve it steaming hot with a side of crusty bread for dipping, or get fancy by topping with a soft-boiled egg for extra richness that’ll make your taste buds do a happy dance.
Balsamic Glazed Chicken with Bok Choy
Zesty doesn’t even begin to cover this flavor explosion—get ready to transform your weeknight dinner from ‘meh’ to magnificent with a dish that’s equal parts tangy, savory, and downright addictive. Balsamic glazed chicken meets crisp bok choy in a match made in culinary heaven, proving that healthy eating doesn’t have to be boring. Trust us, your taste buds will thank you (and probably ask for seconds).
Ingredients
– 4 boneless, skinless chicken breasts
– 4 heads bok choy
– 1/2 cup balsamic vinegar
– 2 tbsp olive oil
– 2 tbsp honey
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup chicken broth
Instructions
1. Preheat your oven to 375°F to ensure even cooking and a perfectly glazed finish.
2. Pat the chicken breasts dry with paper towels to help the glaze adhere better and promote browning.
3. Season both sides of the chicken breasts evenly with salt and black pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
5. Sear the chicken breasts for 3-4 minutes per side until golden brown, avoiding overcrowding the pan for optimal crust.
6. Remove the chicken from the skillet and set aside on a plate.
7. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
8. Pour in balsamic vinegar and honey, stirring to combine and scrape up any browned bits from the bottom of the pan.
9. Add chicken broth to the skillet and bring the mixture to a simmer for 2 minutes to slightly reduce.
10. Return the chicken breasts to the skillet, spooning the glaze over them to coat evenly.
11. Transfer the skillet to the preheated oven and bake for 15-18 minutes until the internal temperature of the chicken reaches 165°F.
12. While the chicken bakes, trim the ends of the bok choy and separate the leaves, rinsing them thoroughly to remove any grit.
13. After removing the chicken from the oven, place it on a cutting board to rest for 5 minutes, which helps retain juices.
14. In the same skillet over medium heat, add the bok choy and cook for 3-4 minutes, stirring occasionally, until wilted but still crisp.
15. Slice the chicken against the grain for tender bites and serve immediately over the bok choy, drizzling with any remaining glaze.
Now that’s what we call a showstopper! The chicken emerges juicy with a sticky-sweet glaze that caramelizes beautifully, while the bok choy adds a refreshing crunch that balances the richness. Notoriously good paired with fluffy quinoa or simply enjoyed on its own, this dish brings restaurant-quality flair to your table in no time flat.
Ginger Scallion Chicken with Wilted Bok Choy
Just when you thought chicken couldn’t get any more exciting, this ginger-scallion number swoops in to save dinner from boredom! It’s the perfect weeknight warrior that packs more flavor than your average Tuesday deserves, with bok choy that wilts into submission like it’s been waiting all day for this moment.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 4 tbsp vegetable oil
– 1/4 cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 3 cloves garlic, minced
– 2 tbsp fresh ginger, grated
– 6 scallions, sliced
– 1 lb baby bok choy, halved
– 1/2 tsp red pepper flakes
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a good sear.
2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken thighs to the skillet and cook for 6 minutes per side until golden brown and internal temperature reaches 165°F.
4. Remove chicken from skillet and let rest on a cutting board for 5 minutes before slicing.
5. In the same skillet, add remaining 2 tablespoons of vegetable oil over medium heat.
6. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
7. Stir in sliced scallions (reserving some green tops for garnish) and cook for 1 additional minute.
8. Add soy sauce, rice vinegar, honey, and red pepper flakes, stirring to combine into a sauce.
9. Place bok choy halves cut-side down in the skillet and cook for 3 minutes until slightly charred.
10. Flip bok choy and cook for another 2 minutes until stems are tender-crisp.
11. Return sliced chicken to the skillet, tossing to coat in the sauce and heat through for 1 minute.
Forget boring chicken dinners—this dish delivers tender, juicy meat with a punchy ginger-scallion sauce that clings to every bite, while the bok choy adds a satisfying crunch that soaks up all those glorious flavors. Serve it over steamed jasmine rice to catch every last drop of that irresistible sauce, or stuff it into lettuce cups for a low-carb twist that’ll make you feel fancy without any effort.
Spicy Chicken and Bok Choy Stir-Fry
Craving something that’ll make your taste buds do a happy dance while clearing out your sinuses? This spicy chicken and bok choy stir-fry is here to rescue your dinner routine from blandville—it’s quick, fiery, and packed with enough flavor to make your kitchen smell like a legit Asian fusion joint.
Ingredients
– 1 lb boneless, skinless chicken breast, thinly sliced
– 2 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 tbsp ginger, grated
– 2 tbsp soy sauce
– 1 tbsp sriracha
– 1 tsp sesame oil
– 1 head bok choy, chopped
– 1 red bell pepper, sliced
– 1/2 cup chicken broth
– 1 tsp cornstarch
– 2 green onions, sliced
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
2. Add the sliced chicken breast and cook for 5-7 minutes, stirring occasionally, until no longer pink and lightly browned.
3. Tip: Don’t overcrowd the pan—cook in batches if needed for even browning and better texture.
4. Push chicken to one side and add the remaining 1 tbsp vegetable oil to the empty space.
5. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant but not burned.
6. Tip: Keep the heat high to quickly release aromatics without scorching them.
7. Add chopped bok choy and sliced red bell pepper, stirring to combine with the chicken and aromatics.
8. Cook for 3-4 minutes, until vegetables begin to soften but remain crisp-tender.
9. In a small bowl, whisk together soy sauce, sriracha, sesame oil, chicken broth, and cornstarch until smooth.
10. Pour the sauce mixture over the chicken and vegetables in the skillet.
11. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats everything evenly.
12. Tip: Cornstarch needs heat to activate, so keep stirring to avoid lumps and achieve a glossy finish.
13. Remove from heat and stir in sliced green onions.
Now that’s a stir-fry worth swooning over—tender chicken, crisp veggies, and a sauce with just the right kick. Serve it over steamed rice or noodles for a meal that’s as satisfying as it is speedy.
Bok Choy and Chicken Dumpling Soup
Oh, the humble dumpling soup—transformed into a weeknight hero with bok choy’s crunch and chicken’s cozy vibes. It’s like a hug in a bowl, but with way more personality (and less awkward patting).
Ingredients
– 1 lb ground chicken
– 4 cups chicken broth
– 2 cups chopped bok choy
– 1 tbsp soy sauce
– 1 tsp grated ginger
– 2 minced garlic cloves
– 1 package (about 30) dumpling wrappers
– 1 tbsp vegetable oil
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. In a bowl, combine 1 lb ground chicken, 1 tsp grated ginger, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Place 1 dumpling wrapper on a clean surface and add 1 tablespoon of the chicken mixture to the center.
3. Moisten the edges of the wrapper with water, fold it in half, and press to seal tightly, creating a half-moon shape.
4. Repeat steps 2–3 until all filling is used, keeping dumplings covered with a damp cloth to prevent drying.
5. In a large pot, heat 1 tbsp vegetable oil over medium heat until shimmering, about 2 minutes.
6. Add the dumplings in a single layer and cook for 2–3 minutes until bottoms are golden brown.
7. Pour in 4 cups chicken broth and 1 tbsp soy sauce, bring to a boil, then reduce heat to a simmer.
8. Cover and cook for 8–10 minutes until dumplings float and are cooked through.
9. Stir in 2 cups chopped bok choy and simmer for 2–3 minutes until just wilted but still bright green.
10. Ladle the soup into bowls, ensuring each serving has dumplings, broth, and bok choy.
Unbelievably satisfying, this soup boasts tender dumplings that give way to savory chicken, while the bok choy adds a fresh, crisp contrast. Serve it with a drizzle of chili oil for a spicy kick or alongside crusty bread to soak up every last drop of the flavorful broth.
Hoisin Chicken and Bok Choy Rice Bowl
Kick your taste buds into high gear with this flavor-packed hoisin chicken and bok choy rice bowl that’s so delicious, you’ll want to high-five your skillet! It’s the perfect weeknight dinner that comes together faster than you can say “takeout who?” and delivers restaurant-quality results right in your own kitchen.
Ingredients
– 1 lb boneless, skinless chicken thighs
– 1/4 cup hoisin sauce
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp sesame oil
– 2 cloves garlic
– 1 inch fresh ginger
– 2 cups cooked white rice
– 2 heads baby bok choy
– 2 tbsp vegetable oil
– 2 green onions
– 1 tsp sesame seeds
Instructions
1. Cut 1 lb boneless, skinless chicken thighs into 1-inch cubes.
2. Mince 2 cloves garlic and grate 1 inch fresh ginger.
3. In a medium bowl, whisk together 1/4 cup hoisin sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp sesame oil.
4. Add chicken cubes to the bowl and marinate for 15 minutes at room temperature (tip: marinating at room temperature helps the flavors penetrate faster without making the chicken tough).
5. While chicken marinates, chop 2 heads baby bok choy into 1-inch pieces, separating stems from leaves.
6. Thinly slice 2 green onions.
7. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
8. Add marinated chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until browned and cooked through to 165°F internal temperature.
9. Remove chicken from skillet and set aside.
10. In the same skillet, add bok choy stems and cook for 2 minutes until slightly softened.
11. Add bok choy leaves and cook for 1-2 minutes until wilted (tip: cooking stems first ensures everything finishes at the same time without overcooking the delicate leaves).
12. Return chicken to the skillet and toss everything together for 1 minute to combine.
13. Divide 2 cups cooked white rice among serving bowls.
14. Top rice with chicken and bok choy mixture.
15. Garnish with sliced green onions and 1 tsp sesame seeds (tip: toasting sesame seeds in a dry pan for 1-2 minutes before garnishing enhances their nutty flavor).
Perfectly balancing tender chicken with crisp-tender bok choy over fluffy rice, this bowl delivers sweet-savory hoisin goodness in every bite. Try serving it with extra chili oil for a spicy kick or alongside quick-pickled cucumbers for added crunch!
Szechuan Chicken and Bok Choy Stir-Fry
Pucker up, buttercup—this Szechuan Chicken and Bok Choy Stir-Fry is about to slap your taste buds awake with a fiery kick that’ll make you forget all about those bland weeknight dinners! It’s the kind of dish that struts into your kitchen like it owns the place, and honestly, after one bite, you’ll happily hand over the keys.
Ingredients
– 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
– 2 tbsp cornstarch
– 3 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp Szechuan peppercorns, crushed
– 1/4 cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1/2 tsp red pepper flakes
– 4 cups bok choy, chopped into 1-inch pieces
– 1/2 cup chicken broth
– 2 green onions, sliced
Instructions
1. In a medium bowl, toss 1 lb boneless, skinless chicken breast cubes with 2 tbsp cornstarch until evenly coated.
2. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the coated chicken to the hot oil and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
4. Remove the chicken from the wok and set it aside on a plate.
5. Add 1 tbsp vegetable oil to the same wok and heat it over medium heat for 1 minute.
6. Add 4 cloves minced garlic, 1 tbsp grated ginger, and 2 tbsp crushed Szechuan peppercorns to the oil and sauté for 30 seconds until fragrant.
7. Pour in 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1/2 tsp red pepper flakes, stirring to combine.
8. Add 4 cups chopped bok choy and 1/2 cup chicken broth to the wok, stirring to coat the vegetables.
9. Cover the wok and cook for 3-4 minutes until the bok choy is wilted but still crisp.
10. Return the cooked chicken to the wok and toss everything together to heat through for 1-2 minutes.
11. Remove from heat and garnish with 2 sliced green onions.
Zesty and electrifying, this stir-fry delivers a crunch from the bok choy that plays perfectly against the tender, saucy chicken—each bite is a rollercoaster of numbing heat and savory sweetness. Serve it over a bed of fluffy jasmine rice to soak up every last drop of that addictive sauce, or stuff it into lettuce wraps for a low-carb twist that’s just as fun to eat!
Conclusion
Overall, these 31 recipes showcase how versatile and delicious bok choy and chicken can be together. We hope you found some new favorites to try in your kitchen! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
