Chicken and bok chok stir fry is full of tender cubed chicken, bok choy, mushrooms and peppers all tossed in a stir fry sauce for a healthy, easy dinner!
Stir fry is such a great go-to recipe to have in your back pocket.
It’s easy to adapt to what you have on hand and they tend to be flavor-packed. Soy sauce is magic that way.
I first shared my easiest ever stir fry years and years ago. It's a great last-minute dinner that uses just a few ingredients.
I also adore this honey garlic chicken stir fry and to change things up, a pork and broccoli slaw stir fry.
Today, I’m combining parts of those recipes and my love of bok choy into one delightful dish.
Chicken and bok chok stir fry is full of tender cubed chicken, bok choy, mushrooms and peppers all tossed in a stir fry sauce for a healthy, easy dinner!
This dish is veggie loaded and colorful and you are going to devour it! My whole family certainly did.
Plus, it’s only 7 ingredients and it’s ready in just 25 minutes. Perfect for a weeknight dinner!
OK, let’s dive right in.
Ingredient Notes:
Chicken: I always go with boneless, skinless chicken breasts but you could also substitute chicken thighs or use a mix if you'd like. Make sure your pieces are evenly sized so they cook through in the same time.
Mushrooms: Cremini mushrooms go really well here, but you could substitute white button mushrooms if needed.
Pepper: I prefer the sweetness - and color - of a red bell pepper, but an orange or yellow bell pepper would be fine as well.
Carrots: I love throwing in some shredded matchstick carrots for extra veggies and crunch, but you could also skip them if you’d rather.
Stir fry sauce: I use House of Tsang’s classic stir fry sauce and love it. You can also sub a different brand, or go for a spicy or flavored stir fry sauce; whatever you enjoy most!
For serving, we love having this with steamed brown rice.
Or you could use a long, thin noodle like angel hair or thin spaghetti. (Or my easy cauliflower rice to keep it low-carb.)
And while it doesn’t need it, feel free to add some fun toppings to finish this off!
Topping Ideas:
- Sliced green onions
- Sprinkle of red pepper flakes
- Drizzle of sriracha sauce
- Squeeze of fresh lime juice
- Chopped peanuts for a bit of crunch
I hope you give this a try soon for a quick and delicious dinner.
Enjoy!
XO,
Kathryn
Chicken and Bok Choy Stir Fry
Ingredients
- 1 tablespoon canola oil, divided
- 1 ½ lbs. boneless skinless chicken breasts, cut into ½ inch cubes
- Salt and black pepper
- 1 large bok choy, ends trimmed and thinly sliced horizontally
- 8 oz. baby cremini mushrooms, sliced
- 1 medium red bell pepper, thinly sliced (and halved if the pieces are long)
- ½ cup matchstick carrots
- ¾ cup stir fry sauce
Instructions
- Heat ½ tablespoon of canola oil in a large skillet over medium-high heat.
- Sprinkle the chicken lightly with salt and black pepper. Add to the skillet and cook over medium high heat until almost cooked through, 5-6 minutes. Remove the chicken from the pan and cover to keep warm.
- Add the remaining ½ tablespoon of canola oil to the same skillet. Add the bok choy, mushrooms, pepper and carrots and stir fry for 3-5 minutes, until slightly tender, stirring regularly.
- Return the chicken to the pan and stir to mix well.
- Add the stir fry sauce to the pan and mix well.
- Reduce the heat to medium low, stir for 1-2 more minutes, until everything is heated through, the chicken is cooked and the veggies are tender.
- Serve hot and enjoy!
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