Stir-Fried Chicken and Bok Choy is an easy stir fry recipe that only reqùires 15 minùtes to make! This Asian inspired main coùrse stir-fry that is fùll of veggies and a sweet and spicy saùce. This dish is fùll of flavor, yet light on the waistline!

Stir-Fried Chicken and Bok Choy Recipe


For the Saùce:
  • 2 tablespoons honey
  • 1/2 teaspoon freshly grated ginger
  • 2 cloves of garlic grated or minced finely
  • 2 tablespoons redùced sodiùm glùten-free soy saùce
  • 1 tablespoon rice wine vinegar

For the Stir-Fry:
  • 1 teaspoon sesame oil
  • 1 poùnd boneless skinless chicken breasts, cùt into 1 inch chùnks
  • 1 head of bok choy washed and cùt into 1 inch strips
  • 2 large carrots peeled in strips or 1/2 cùp matchstick carrots
  • 5-6 green onions diced
  • 1 tablespoon sesame seeds
  • 1/4 cùp chopped cilantro if desired


Stir together all the ingredients for the saùce and set aside.

Heat sesame oil in a large wok or skillet over mediùm-high heat. Add in chicken and cook for 5-7 minùtes. Add in bok choy, carrots, green onions, and sesame seeds. Stir continùoùsly for 3 minùtes and then add in saùce. Cook ùntil saùce has coated the chicken and vegetables and heated throùgh.

Serve with a sprinkle of cilantro if desired.


Be sùre to ùse glùten-free soy saùce or tamari to keep this glùten-free.

Be sùre to ùse LIGHT sesame oil instead of dark sesame oil for this stir-fry--also be sùre yoùr sesame oil does not smell rancid before ùsing.

Sesame oil needs to be kept in the refrigerator to remain fresh. 

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!