Chicken and Bok Choy Stir Fry

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Chicken and Bok Choy Stir Fry recipe by Barefeet In The Kitchen

Saucy bites of chiken are tossed with crisply tender bok choy and a diced jalapeno in a flavorful soy sauce glaze. When I saw this recipe in the latest issue of Everyday Food, I immediately added Bok Choy to my grocery list.

This was a hit with every member of the family. It’s amazing how a great sauce will make even my pickier eaters devour every bite on their plates.

There was almost no heat from the jalapeno in this recipe, it simply added another layer of flavor to this dish. I am planning to use two peppers next time (and there will definitely be a next time) that I make this. I think that a bit of real heat would be a great addition to this dish.

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Chicken and Bok Choy Stir Fry

5 from 2 votes
Saucy bites of chiken are tossed with crisply tender bok choy and a diced jalapeno in a flavorful soy sauce glaze.
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Servings: 4 servings


  • 1 lb boneless skinless chicken thighs or breasts diced into ½" pieces
  • 1 tablespoon cornstarch
  • 6 cups thinly sliced bok choy about 1 head
  • 1-2 jalapenos seeded and minced, about 2-4 tablespoons
  • 2 tablespoons olive oil
  • 1 tablespoon fresh ginger finely minced or sliced into very thin matchsticks
  • 2 large garlic cloves minced

Sauce Ingredients

  • ¼ cup soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons brown sugar


  • In a small bowl, combine the soy sauce, vinegar and brown sugar. Set aside. In a medium bowl, combine the chicken with the garlic, ginger, and cornstarch. Stir or toss to coat.
  • In a large skillet over medium-high heat, warm the oil and add the chicken mixture. Toss to coat and spread the pieces across the bottom of the skillet. Sear the pieces and turn as needed. Cook, stirring occasionally until lightly browned and barely cooked through, about 6-7 minutes.
  • Add the bok choy and jalapeno and continue cooking, tossing with tongs or stirring constantly for about a minute, just until the bok choy is wilted. Add the soy sauce mixture and toss well to coat. Cook for about 2 minutes, just until the sauce thickens. Serve over rice if desired.


Calories: 230kcal · Carbohydrates: 6g · Protein: 25g · Fat: 12g · Saturated Fat: 2g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 7g · Trans Fat: 0.02g · Cholesterol: 108mg · Sodium: 980mg · Potassium: 592mg · Fiber: 1g · Sugar: 4g · Vitamin A: 4756IU · Vitamin C: 51mg · Calcium: 126mg · Iron: 2mg
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Becki's Whole Life says

    Mmm…I love Bok Choy and it's so good for you! How did I miss this recipe? Thought I scoured that magazine pretty good! I like this because I usually have all of this on hand and the sauce sounds awesome.

  2. Sue/the view from great island says

    Great—I'm always looking for an excuse to buy that cute baby bok choy. It's so funny how hot peppers can surprise you. I've been cooking a lot with them lately and I don't know how to list the amounts because you never know how hot a hot pepper will be.

  3. Jade Asian Greens says

    Love this! How simple, nutritious and perfectly easy! We're going to feature this on our Facebook page and link here so people can see how you did it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on Asian green vegetables like baby bok choy, gai lan (Chinese broccoli), dau miu (pea shoots), yu choy, etc.

    –Your friendly farmers at Jade Asian Greens

  4. Michael says

    Great meal. The only substitution I made was with the jalapeños to a red chili pepper. It still had the heat and the color was a nice addition.5 stars