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.
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.
Notes
Each serving has 6.3 net carbs. Feel free to leave out the cornstarch to save a couple carbs, but we loved how the thicker sauce stayed on the stir fry better.