Back to Stir-Fried Chicken with Bok Choy All Reviews for Stir-Fried Chicken with Bok Choy - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Stir-Fried Chicken with Bok Choy Credit: Romulo Yanes Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Ingredients Ingredient Checklist 1/4 cup low-sodium soy sauce 1 tablespoon rice vinegar 2 teaspoons light-brown sugar 2 boneless, skinless chicken breasts (about 1 pound total) 4 teaspoons cornstarch 2 tablespoons vegetable oil 2 garlic cloves, thinly sliced 2 teaspoons minced peeled fresh ginger 4 cups sliced bok choy (from 1 head) 1 small red chile or jalapeno, seeded and sliced Cooked rice, for serving

Cook’s Notes Speedy StrategyStir-frying is fast – have all your ingredients prepped before you begin.

Gallery Stir-Fried Chicken with Bok Choy Credit: Romulo Yanes

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Stir-Fried Chicken with Bok Choy      Credit: Romulo Yanes

Stir-Fried Chicken with Bok Choy

Credit: Romulo Yanes

Stir-Fried Chicken with Bok Choy

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Recipe Summary

prep: 20 mins total: 20 mins

Servings: 4

prep: 20 mins

total: 20 mins

prep:

20 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 1/4 cup low-sodium soy sauce 1 tablespoon rice vinegar 2 teaspoons light-brown sugar 2 boneless, skinless chicken breasts (about 1 pound total) 4 teaspoons cornstarch 2 tablespoons vegetable oil 2 garlic cloves, thinly sliced 2 teaspoons minced peeled fresh ginger 4 cups sliced bok choy (from 1 head) 1 small red chile or jalapeno, seeded and sliced Cooked rice, for serving

Directions

In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.

Cook’s Notes Speedy StrategyStir-frying is fast – have all your ingredients prepped before you begin.

Cook’s Notes

Speedy Strategy

Reviews (5)

 Add Rating & Review     205 Ratings   5 star values:        43    4 star values:        62    3 star values:        73    2 star values:        21    1 star values:        6

Reviews (5)

Add Rating & Review     205 Ratings   5 star values:        43    4 star values:        62    3 star values:        73    2 star values:        21    1 star values:        6

Add Rating & Review

205 Ratings 5 star values: 43 4 star values: 62 3 star values: 73 2 star values: 21 1 star values: 6

205 Ratings 5 star values: 43 4 star values: 62 3 star values: 73 2 star values: 21 1 star values: 6

205 Ratings 5 star values: 43 4 star values: 62 3 star values: 73 2 star values: 21 1 star values: 6

  • 5 star values: 43 4 star values: 62 3 star values: 73 2 star values: 21 1 star values: 6

    Martha Stewart Member     Rating: 5 stars       01/05/2017   Delicious! I added blanched green beans along with the bok choy and used red pepper flake and it was great!  

Martha Stewart Member     Rating: 5 stars       10/17/2015   Great recipe. Used Thai Sweet Chili Sauce and cooked some Basmati rice in coconut milk. A keeper, for sure.  

Martha Stewart Member     Rating: Unrated       06/04/2014   YUMMY! I used turkey tenderloin and siracha in the sauce. since no chicken or fresh chilis. I will make again.  

Martha Stewart Member     Rating: Unrated       04/24/2013   First time ever cooking with Bok Choy was delicious. I didn't have white or rice vinegar so I used sesame oil and next time will add cashews...Thanks was delicious  

Martha Stewart Member     Rating: Unrated       07/11/2012   This is a favorite recipe in our house! The only changes I've made are to use low-sodium gluten-free tamari and three small, red Thai chiles. If you want it really spicy, only remove the seeds from the chiles, leaving the ribs intact. The recipe comes out best if you get the chicken really thin - freezing it for a bit first helps - and coat it with the cornstarch using your hands. Now I want to make this for dinner tonight!

    Martha Stewart Member

    Rating: 5 stars 01/05/2017

Delicious! I added blanched green beans along with the bok choy and used red pepper flake and it was great!

Rating: 5 stars

Rating: 5 stars 10/17/2015

Great recipe. Used Thai Sweet Chili Sauce and cooked some Basmati rice in coconut milk. A keeper, for sure.

Rating: Unrated 06/04/2014

YUMMY! I used turkey tenderloin and siracha in the sauce. since no chicken or fresh chilis. I will make again.

Rating: Unrated

Rating: Unrated 04/24/2013

First time ever cooking with Bok Choy was delicious. I didn’t have white or rice vinegar so I used sesame oil and next time will add cashews…Thanks was delicious

Rating: Unrated 07/11/2012

This is a favorite recipe in our house! The only changes I’ve made are to use low-sodium gluten-free tamari and three small, red Thai chiles. If you want it really spicy, only remove the seeds from the chiles, leaving the ribs intact. The recipe comes out best if you get the chicken really thin - freezing it for a bit first helps - and coat it with the cornstarch using your hands. Now I want to make this for dinner tonight!

All Reviews for Stir-Fried Chicken with Bok Choy

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Stir-Fried Chicken with Bok Choy

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest