If you’ve been looking for a quick, nourishing weeknight meal that checks all the boxes—this Chicken and Bok Choy Stir Fry is it. It’s gluten-free, dairy-free, soy-free, high in protein, and comes together in just one pan. You know I am all about an easy cleanup. Plus, it’s a fun little twist on your classic stir fry, thanks to the fresh crunch of bok choy.
This is one of those meals that’s perfect for busy nights when you want something light, flavorful, and satisfying but don’t want to spend forever in the kitchen.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love This Chicken and Bok Choy Stir Fry
- ✅ One Pan Meal = easy cleanup
- ✅ Gluten-Free, Dairy-Free, Soy-Free
- ✅ High in Protein and so satisfying
- ✅ Done in under 30 minutes
- ✅ Super customizable—swap proteins, add other veggies, change the base to something like noodles
Ingredients
For the Chicken
- Chicken – 2 pounds of boneless, skinless chicken breasts.
- Sesame Seed Oil – 1 tablespoon of sesame seed oil.
- Garlic Salt – 1 1/4 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.
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 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.
Customization Ideas
- Swap the chicken for shrimp, beef, or tofu.
- Add other veggies like broccoli, bell peppers, or snap peas.
- Serve it over rice, quinoa, or noodles.
- Make it spicy with a little sriracha or chili garlic sauce.
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!
This Chicken and Bok Choy Stir Fry is such a go-to meal in our house. It’s fast, fresh, nourishing, and honestly so versatile. If you’re tired of the same old stir fry, this is a fun way to mix it up!
Let me know if you make it—I always love seeing your creations! 💛
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Description
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 38 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 1 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!
Nutrition Facts
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 352kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 1.6g8%
- Cholesterol 243.3mg82%
- Sodium 482.7mg21%
- Total Carbohydrate 26.8g9%
- Dietary Fiber 1g4%
- Sugars 1.4g
- Protein 37.5g75%
* 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.
