This Chicken & Bok Choy Stir Fry is my favorite right now! It has the perfect amount of crunch, spice, and tang! There are a whopping 46 grams of protein per serving can you believe that?! This is the ultimate meal for building that muscle! I love this meal because you get your protein, veggies, and carbs all in one meal! It’s also a one pan meal for an easy clean up. It doesn’t get any better than this!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
For the Chicken
- Chicken – 2 pounds of boneless, skinless chicken breasts.
- Sesame Seed Oil – 1/2 tablespoon of sesame seed oil.
- Garlic Salt – 1 teaspoon, or to taste.
- Pepper – 1 teaspoon, or to taste.
- Onion Powder – 1 teaspoon, or to taste.
For the Sauce
- Coconut Aminos – 1/2 cup of coconut aminos for a soy free & gluten free option or soy sauce.
- Garlic – 1 teaspoon of minced garlic.
- Ginger – 1 teaspoon of minced ginger.
- Rice Vinegar – 2 tablespoons of rice vinegar.
- Red Pepper Flakes – To taste.
- Sesame Seeds – To taste, optional.
Veggies
- Bok Choy – 1 bundle of bok choy, chopped
- Shallots – 2 shallots, diced finely or one small white onion (whatever you have on hand!
- Green Onions – 3-4, diced. Keep dark green for garnish.
For the Rice
- Jasmine Rice – 3 cups of cooked Jasmine rice (1.5 cups dry)
- Sesame Seed Oil – 1 tablespoon
- Eggs – 4 large eggs, whisked.
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How To Make It
- Whisk all of the ingredients together for the sauce and set aside.
- Heat up a wok over medium/high heat with the 1/2 tbsp. of sesame oil. I used a 12 Inch HexClad Hybrid Stainless Steel Wok. Season your chicken with the garlic salt, pepper, and onion powder, to taste.
- Add your chicken to your wok and cook until fully cooked, about 10 minutes. Set chicken aside on a plate.
- Add the remaining tbsp. of sesame oil to your wok. Once it’s heated up, add your rice. Sauté your rice, mixing continuously for about 4 minutes.
- Add in your shallots, green onions, and bok choy. Sauté for another 3 minutes or so.
- Move the rice to the outer edges of the wok so that there is a divot in the middle of your wok where you can see the bottom of the pan.
- Pour your whisked eggs in the divot and scramble them. Once they are scrambled, mix them in with your rice and veggies.
- Add your chicken back in and stir everything together once again. Top with sriracha sauce and enjoy!
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, pop them in the microwave for a minute to a minute and a half.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Chicken & Bok Choy Stir Fry
This Chicken & Bok Choy Stir Fry is my favorite right now! It has the perfect amount of crunch, spice, and tang! There are a whopping 46 grams of protein per serving can you believe that?! This is the ultimate meal for building that muscle! I love this meal because you get your protein, veggies, and carbs all in one meal! It's also a one pan meal for an easy clean up. It doesn't get any better than this!
Ingredients
For the Chicken
For the Sauce
For the Veggies
For the Rice
Instructions
-
Whisk all of the ingredients together for the sauce and set aside.
-
Heat up a wok over medium/high heat with the 1/2 tbsp. of sesame oil. I used a 12 Inch HexClad Hybrid Stainless Steel Wok. Season your chicken with the garlic salt, pepper, and onion powder, to taste.
-
Add your chicken to your wok and cook until fully cooked, about 10 minutes. Set aside.
-
Add the other tbsp. of sesame oil to your wok. Once it’s heated up, add your rice. Sauté your rice, mixing continuously for about 4 minutes.
-
Add in your shallots and bok choy. Sauté for another 3 minutes or so.
-
Move the rice to the outer edges of the wok so that there is a divot in the middle of your wok where you can see the bottom of the pan.
-
Pour your whisked eggs in the divot and scramble them. Once they are scrambled, mix them in with your rice and veggies.
-
Add your chicken back in and stir everything together once again. Top with sriracha sauce and enjoy!
Servings 6
- Amount Per Serving
- Calories 395kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1.6g8%
- Cholesterol 270mg90%
- Sodium 980mg41%
- Total Carbohydrate 28g10%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 46g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
