This Chicken and Bok Choy Stir Fry is the best one pan meal for a weeknight! This 30-minute low-carb dinner is super healthy and covered in an amazingly flavorful sauce.
Chicken Stir Fry with Bok Choy
You will love how easy and flavorful this Chicken Bok Choy Stir Fry is! This is a great recipe for beginner cooks or busy people. It’s all made in one pan, so this convenient, delicious recipe doesn’t even require a ton of cleanup!
What is Bok Choy?
Bok choy is a delicious green vegetable that has a mild flavor, similar to cabbage. The dark tips are more bitter while the white bottom of bok choy is crunchy and crisp. It has more fiber, Vitamin A, and Vitamin C than cabbage. The flavor mellows out as it cooks–It’s rarely eaten raw since the high fiber content can make some parts a bit tough.
You can steam or simmer bok choy if you’d like, but these methods can sometimes lead to a mushy texture. Dry heating methods (like sauteing) help develop deep flavors while softening the greens. This makes bok choy absolutely perfect for easy stir fries!
Ingredients for Bok Choy Stir Fry
Here’s a quick overview of what you’ll need and possible substitutions. Find exact measurements in the printable recipe card at the bottom of the page.
- Chicken & Olive oil for cooking – Cut the chicken into bite-sized pieces so that this recipe is ready quickly. Keep pieces as uniform in size and shape as possible to ensure everything cooks evenly.
- Bok choy – Chopped into roughly 1″ pieces. You want fresh bok choy, not frozen. Frozen greens are partially cooked and may become mushy in this dish.
- Carrots – Shredded. This helps reduce the cooking time needed, making this a quick dinner.
- Soy sauce (gluten free), Rice vinegar, Sesame oil, Chili garlic sauce, Brown sugar monk fruit, Minced garlic and ginger – These combine to create your stir fry sauce. Feel free to use brown sugar if you’re not low-carb. Freshly minced garlic and ginger add the most flavor, but you could use the jarred store-bought version, paste, or powder if you need the convenience.
- Optional: Water and Cornstarch – Most of the time, you want a thick stir fry sauce that easily clings to the meat and veggies. A cornstarch slurry helps thicken the sauce, but it does add carbs. Feel free to skip this if you’re keto.
For this recipe, you’ll also need two jars or small bowls, a plate, a large skillet, and a stovetop or hot plate.
How to Make Chicken & Bok Choy Stir Fry
This easy stir fry is a great weeknight dinner! Here’s a step-bystep guide to making this healthy, flavorful meal.
Sear chicken
Heat a large skillet to medium heat and add cooking oil. Once it’s hot, add the chicken pieces in. Stir occasionally, cooking for 7-8 minutes until browned.
While the chicken is cooking, add all the stir fry sauce ingredients to a jar. Shake to combine, then set it aside for now. When chicken has browned on all sides, transfer it to a plate and set it aside for now.
Cook bok choy
Add the bok choy and carrots to the hot skillet. Saute for 3-5 minutes, stirring occasionally as the green wilt and the carrots soften.
Add sauce
Add the chicken back to the skillet, then pour in the jar of sauce. Toss to coat, then continue cooking for 3-4 minutes until the vegetables have reached your desired tenderness, the chicken is cooked through, and the sauce has thickened.
If you’d like the sauce to be thicker, mix together the cornstarch with water for a slurry. Add it into the sauce while it cooks. This will add carbs, but it does a great job of making that sauce stick to the meat and veggies.
What to Serve with Stir Fry
Sprinkle some chopped green onions, fresh herbs, and sesame seeds for garnish, then you’re good to go with this easy one-pan dinner! To stretch the meal further, we like serving a fun appetizer like these Air Fryer Brussels Sprouts (you’ve GOT to try the dipping sauce!) or this Easy Cucumber Salad. You can always add an easy rice, noodle, or veggie to bulk up the meal as well!
More side ideas:
- Fried Rice or Cauliflower Fried Rice
- Lo Mein or Spaghetti Squash
- Foil Pack Green Beans
- Air Fryer Egg Rolls
- Sesame Noodles
Store
This easy recipe should be stored in an airtight container in the fridge and is best eaten within 3 days. You technically can freeze this (cool completely, press all air out of freezer bag, enjoy within 3 months), but the texture of the bok choy will be softer after reheating.
Reheat
You can microwave your leftovers in 1-minute intervals at 50% power. Stir between blasts, making sure not to overcook the dish. For this freshest taste, reheat in a skillet on the stove–Heat a pan to medium, then add leftovers. Let the sauce get hot enough to bubble a bit, then lower the heat. Continue to reheat for 4-10 minutes, stirring occasionally. You can add a little splash of rice vinegar to help revitalize the bok choy, too.
If you like this one pan meal, check out these easy dinner recipes!
- Shrimp Stir Fry – This low-carb dinner is so easy with a bag of shredded cabbage and carrots! It’s super quick to cook, too.
- Keto Chicken Zucchini Stir Fry – This is often our go-to for a fast, simple one pan dinner. It’s ready in 30 minutes and each serving has just 2 carbs.
- Chicken Stir Fry – This healthy meal is chock full of veggies! You’ll love the broccoli, snap peas, carrots, and bell pepper with the delicious sauce.
- Keto Shrimp & Broccoli Stir Fry – The sesame garlic sauce that coats the veggies and shrimp is made even better when the crunch of cashews!
- Keto Beef & Broccoli – This dish is super filling and great for picky eaters! It’s ready in under 30 minutes, and the sauce is absolutely delicious.
Chicken and Bok Choy Stir Fry
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken cut into small pieces
- 5 cups bok choy chopped
- 1 cup shredded carrot
Sauce Ingredients:
- 2 tablespoons gluten-free soy sauce
- 1 tablespoons rice vinegar
- 1 tablespoons sesame oil
- 1 tablespoon brown sugar monk fruit
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 teaspoon chili garlic sauce
- 2 tablespoon water
- 1 tablespoon cornstarch
Instructions
- Heat a large skillet to medium heat and add cooking oil. Cook the chicken, stirring occasionally for 7-8 minutes until browned.
- Remove the chicken from the skillet and set aside. Add the bok choy and carrots to the skillet and saute for 3-5 minutes, stirring occasionally until it begins to wilt.
- Add the chicken to the skillet along with the stir fry sauce and toss to coat. Cook 3-4 minutes until the vegetables have reached your desired tenderness and the sauce has thickened.