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This chicken stir fry is made with chicken breast and baby bok choy. The sauce is light yet rich in flavor, which goes well with chicken breast. It’s quick, easy and versatile!
This Chinese-style stir-fried chicken with baby bok choy (cheong-gyeong-chae, 청경채) is perfect for a quick weeknight meal! If you make a larger batch, it’s also great for a dinner party. Quick, easy, and versatile!
The Korean name of the dish is dak cheonggyeongchae bokkeum (닭청경채볶음). Bokkeum refers to dishes that are stir-fried or sautéed in oil and/or a sauce. Chinese-style stir-fried dishes are popular in Korea as part of Korean-Chinese cuisine. If you learn a few techniques, you can easily create various stir-fried dishes with different meats and vegetables.
How to make chicken stir fry with bok choy
First, coat the bite sized chicken breast with cornstarch and egg white. This keeps the chicken moist and tender, and gives a nice sheen. Then, the chicken is quickly pan-fried before the actual stir-frying happens with the sauce and vegetables.
For chicken breast, I like the sauce to be light yet rich in flavor. I used store-bought good quality chicken broth as a sauce base, but you can simply use water. I flavored the sauce with a little bit of oyster sauce. You can use soy sauce instead if you don’t have oyster sauce.
You can also substitute the bok choy with broccoli, asparagus, kale, or other green leafy vegetables if you like. If you use one of these alternative vegetables which takes longer to cook, blanch them in salted boiling water before stir-frying. Be sure to drain the vegetable well before using in the stir-fry, so it won’t dilute the sauce. I added optional canned water chestnuts in this recipe. Canned bamboo shoots or baby corn will be nice compliment to the dish as well.
The stir-frying process goes very quickly, so prepare all of your ingredients before you begin.
More chicken stir fry recipes
Chicken stir fry with kale and mushrooms
Stir-fried chicken and summer vegetables
Chicken stir fry with Baby Bok Choy
3.99 from 52 votes
- 1 chicken breast 10 to 12 ounces
- salt and pepper
- 1 tablespoon cornstarch
- 1 egg white
- 10 to 12 ounces baby bok choy or regular bok choy cut into small pieces
- 2 - 3 ounces of water chestnut drained - optional
- 2 tablespoons canola or vegetable oil for frying divided
- 2 plump garlic cloves
- 1 inch chunk ginger
- 1 tablespoon rice wine or mirin
- 1/2 cup chicken broth or water
- 1/2 tablespoon oyster sauce or soy sauce with 1/4 teaspoon sugar
- 1 tablespoon cornstarch mixed in 2 tablespoons water starch slurry
- salt and pepper
- 1 teaspoon sesame oil
Cut the chicken into thin bite size pieces against the grain (about 1/4-inch thick).
Season the chicken with salt (about 1/4 teaspoon) and pepper, and then mix well with the cornstarch and egg white until the chicken is well coated. Let it sit while you prepare the other ingredients.
Separate the leaves by cutting off the stem of each bok choy. Rinse them a couple of times, and drain well.
Thinly slice the garlic, and julienne the ginger.
Heat a large non-stick skillet or wok over high heat. Add a tablespoon of oil. Add the chicken pieces in one layer and cook until they are no longer pink, about a minute each side. The chicken does not need to be cooked through at this point. Transfer the chicken to a plate.
Reheat the skillet over high heat. Add a tablespoon of the oil. Stir in the garlic and ginger, and cook just enough to infuse the oil with flavor. Add the rice wine, and cook for a minute. Pour in the chicken broth (or water), add the oyster sauce (or soy sauce and sugar), and boil for a couple of minutes.
Return the chicken to the skillet, and add the bok choy and optional water chestnut. Stir-fry everything together, for one or two minutes, until the bok choy is wilted. Taste the sauce, and sprinkle with salt and pepper to taste. Drizzle the starch slurry over and quickly stir everything together until the sauce is well incorporated. Add the sesame oil, and give it a quick stir.
Serve hot with or over steamed rice.
You may also like:
- Dakgalbi (Stir-fried Spicy Chicken)
- Dakdoritang (Spicy Chicken Stew)
- Dakgangjeong (Sweet Crispy Korean Fried Chicken)
- Hobak Bokkeum (Stir-fried Zucchini)
« Gulguk (Oyster Soup)
Instant Pot Oxtail (Kkorijjim) »
Lovely. A very mild dish and comforting. Added more oystersauce. So simple and fast – great weeknight dish
Reply(Video) Bok Choy and Chicken Stir Fry
This recipe was excellent and so is your blog. I will return for more. Best wishes creating your family’s cookbook. You’ve done a great job! – Brenda (NJ)
This is an excellent stir fry dish! It’s easy to assemble and quick to cook. We didn’t have water chestnuts so I added mushrooms, green onion and broccolini along with the baby bok choy. Used soy sauce and rice vinegar for flavoring. This will now be our go-to stir fry dinner! Thanks for this great recipe.
Made this for my family and they loved it! Will use this recipe again. Honestly what recipe from your website haven’t they liked haha.
Aww thank you!
I liked the dish. I would emphasize that a non stick skillet is important. I missed that point and made it in an All Clad stainless skillet. The egg white cornstarch from the chicken left quite a residue. I added additional oil and sauteed the aromatics, paying careful attention to how brown the residue was getting. Fortunately, the chicken stock allowed me to successfully deglaze the pan and everything came out okay.
Thanks for sharing your experience!
My husband and uncle love this recipe thank you.
Great! Thank you so much for letting me know!See AlsoHow to: Grow Bok Choy Hydroponically - Happy Hydro FarmCan Dogs Eat Bok Choy? What You Should KnowHaikyuu: Where Each Character Ends Up By the Manga's Finale
Hi Hyosun, I just want to say Thank You for this wonderful recipe!
I even had a small can of water chestnuts – which I bought some time ago out of curiosity – sitting around. And I highly recommend adding those as they give some extra crunchiness to this dish. Some bamboo shoots would probably work as well if you can’t get the water chestnuts .
This was a superb recipe. Definitely a keeper.
Assume that the water chestnuts are added with he bak choi?
Yes! And thanks for letting me know that wasn’t clear in the recipe. It’s now clarified in the recipe.
We have done this dish so many times now that this is a part of our “recipe repertoar”, absolutely love it! Have tweaked the recipe a few times by adding other vegetables and also making it vegan when we had vegan guests over. Was really good too! Major thanks for sharing this recipe and for all the effort you put in to each blog post!
Just found your site as I was looking for a recipe for Korean short ribs. Cooked it. Was fantastic ! Have since been reading your recipes and can’t wait to make almost every one. Thanks you I am a 70 yr old Italian who love good food and loves cooking. My husband cooks With me we love you
I made this for dinner and it was delicious – even my picky husband and kids liked it. I added some baby bella mushrooms but otherwise followed the recipe. Thank you for sharing your cooking knowledge, and for the great instructions and pictures!
Hi Michelle – That’s great to hear! Good idea to add mushrooms.Thank you so much for sharing your experience using my recipes! I’m sure it helps other readers as well. Hope your family enjoy many more dishes you make using my recipes. Happy cooking!
Reply(Video) Chicken and Bok Choy Stir Fry
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My favorite baby bok choy recipe! Plenty of veggies and a tangy ginger garlic sauce make this easy stir fry a delicious, flavorful weeknight meal. Stir fry was probably the first healthy-ish meal I learned to make, although it used to look nothing like this.
Cooking Tips : How to Chop Baby Bok Choy - YouTube
Baby Bok Choy goes well with: Cashews, carrots, ginger, garlic, bell peppers, cabbage, eggplant, scallions, lemongrass, orange, lemon, green onions, oyster sauce, soy sauce, sesame oil, shrimp, beef, chicken, pork, mushrooms, shrimp, and fermented black beans.
- Stir Fry to Your Heart's Content. Bok choy is a stir-fry staple. ...
- Toss it Up in Super Salads. Baby bok choy is the preferred variety in salads, as it's more tender, but any variety will do. ...
- Make Your Own Kimchi. ...
- Add Bok Choy to Vibrant Soups. ...
- Wrap, Roll, and Stuff!
Bok Choy vs.
So yes, bok choy and baby bok choy are basically the same. The real difference is in the smaller leaves and even earlier harvest of these tender leaves. Because the leaves are small and tender, they have a sweeter flavor than that of full sized bok choy and can be used in place of other greens in salads.
Bok choy stir fry - easy restaurant style recipe - How to cook at home
The cool thing is that both the leaves and the stalks can be eaten, and this wonderful little plant is an excellent go-to for fiber, as well as for beta-carotene and vitamins C, K and A. It's also a good source for calcium and vitamin B6. Bok choy can vary in flavor, size and color.
The whole plant is edible, and it tastes cabbage-like with sweet undertones. There are various ways of preparing this vegetable. You can cook its stalks and leaves, add them to soup, steam them, stir-fry, or eat them raw in salads.
How to Cut Bok Choy - YouTube
Bok choy choices
Varieties with larger leaves work great for salads and soups, and those with narrower heads are perfect for stir-fry meals.
How to Cook Bok Choy | Cooking Light - YouTube
In a medium skillet, bring water to a boil. Add bok choy. Cover; simmer over medium-low heat until tender, 5 to 7 minutes.
Bok choy has a mild, cabbage-like flavor. As with most dark leafy greens, the green part of bok choy has a slightly bitter mineral flavor. The white stalk is full of water and has a crunchy yet juicy texture.
Heavily flavored with garlic and ginger, this low carb, Easy Chicken & Baby Bok Choy Recipe is such a tasty and light dinner on a weeknight when you don’t have a lot of time to spend in the kitchen.. So, I decided to chop up the chicken and saute it along with some grated fresh ginger and grated fresh garlic, first.. As the chicken and baby bok choy sauteed, the ginger and garlic started to brown a bit.. I figured I would just serve the chicken and baby bok choy and leave the bits of browned ginger and garlic in the pan.. And, it doesn’t hurt that from preparation to plating, this easy, tasty recipe took less than 25 minutes!
The baby bok choy is cooked until tender, then soaked with a garlicky sauce that’s savory and lightly sweet.. When I get extra large baby bok choy, I further chop the outer leaves, leaving the green leafy part, and cutting the white part into smaller bite-size pieces, so they will be cooked through faster.. It’s best to cook the baby bok choy stir fry in a wok, if you have the setup.. Cooking baby bok choy is so easy that I usually skip measuring the sauce.. Taste the cooked baby bok choy.. No matter whether you’re looking for a side dish for your Chinese takeout-style meal, or you’re hosting a dinner party, this baby bok choy stir fry is a great option to add color, texture and nutrition to your dinner table.. The baby bok choy is cooked until tender, then soaked with a garlicky sauce that’s savory and lightly sweet.. 18 oz (500 g) baby bok choy 1 tablespoon peanut oil (or vegetable oil) 2 tablespoons light soy sauce (or soy sauce) 1 teaspoon sugar 2 tablespoons garlic , minced Toasted sesame seeds , for garnish (Optional). Add the baby bok choy, stir, and cook for 1 to 2 minutes, until the bok choy is evenly coated with oil.
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. Chicken and Bok Choy stir-fry is full of chicken, veggies, and a sweet and spicy sauce and comes together in just 15 minutes!. For the Stir Fry ▢1 teaspoon light sesame oil see notes ▢1 pound boneless skinless chicken breasts, cut into 1 inch chunks ▢1 head of bok choy washed and cut into 1 inch strips ▢2 large carrots peeled in strips or ½ cup matchstick carrots ▢5-6 green onions diced ▢1 tablespoon sesame seeds ▢¼ cup chopped cilantro if desired. Bok Choy Chicken – easy bok choy stir-fry recipe with chicken, ginger in a light Chinese brown sauce.. This Chinese Bok Choy Chicken recipe is basically a stir-fried vegetable dish with chicken.. Bok Choy Chicken – easy vegetable stir-fry recipe with bok choy, chicken, garlic and a simple sauce.
There are many species, but for culinary purposes, I would group them into the large and the baby bok choy, as the cooking method is slightly different.. I used to blanch the larger stems separately with boiling water for a few minutes, then add to the leaves to stir fry so that they will become tender-crisp simultaneously.. My current method is to stir-fry the stem over high heat for two minutes, then add the leaves and continue cooking.. This bok choy stir fry recipe highlights the taste, texture, and mouthfeel of the vegetable.. I do not suggest to stir fry the bok choy with this sauce, although I term it as a stir-fry sauce.. Add the bok choy to the wok.. Add the drained, sliced bok choy stems and stir fry over high heat.. Gailan (Chinese broccoli) stir fry.. Cook Time 5 minutes. Add the bok choy to stir-fry over high heat.. Add some water if it is too dry, 1-2 tbsp at a time, Stir-fry until the bok choy is tender-crisp.
This baby bok choy stir fry makes this green veggie taste irresistible!. This bok choy stir fry is a mix of a few vegetables and a quick stir fry sauce that brings a big, savory umami to this crunchy vegetable.. Baby bok choy : make sure to buy the baby variety Shiitake mushrooms Carrots Garlic Orange juice Soy sauce Rice vinegar Cornstarch Sesame oil Water and salt. 3 baby bok choy, halved 4 ounces shiitake mushrooms, sliced 2 carrots, peeled and sliced 4 garlic cloves, peeled and sliced ¼ cup orange juice 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon cornstarch (or arrowroot powder) 2 tablespoons sesame oil Water Kosher salt Sesame seeds, for garnish. Add baby bok choy cut side down, 2 tablespoons water, and a few pinches of kosher salt and cook for 2 to 3 minutes until bright green and just tender, stirring occasionally and turning the bok choy once.
I got a few, plus a couple clusters of fresh oyster mushrooms, and envisioned cooking them with a thickened brothy ginger-garlic sauce, chicken, and cashews, served over rice.. I made this whole thing and spent like an hour shooting photos and finally told Mike I was finished and we could eat, and when we sat down he said, “Didn’t you want to put some cashews in this?”. I used a little trick I learned from Cooks Illustrated from their buffalo chicken about putting corn starch in with your breading flour to help your chicken get extra crispy, and another trick I learned (I don’t remember where) about taking the easy way out of egging and breading your bite-sized chicken by just mixing it all together in a bowl (first with egg, then with flour) instead of hand-dredging every piece, taking a hundred years, and having unnecessarily breaded fingers.. If you don’t have any baby bok choy, I bet this chicken and sauce would be great with some broccoli too, or napa cabbage, onions, and mushrooms.. The quickest shallow-fried chicken bites served with adorable baby bok choy and oyster mushrooms in a brothy ginger-garlic sauce.. While mushrooms and bok choy are cooking, mix 2 tbsp corn starch with a little chicken broth until smooth.