Name: Chicken Bok Choy Recipe: A Quick u0026amp; Flavor-Packed Dinner
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.5 lbs boneless, skinless chicken thighs, sliced; 4 baby bok choy, halved; 3 tbsp soy sauce, divided; 2 tbsp honey; 4 garlic cloves, minced; 1 tbsp grated ginger; 1 tbsp sesame oil; 2 tbsp vegetable oil, divided; 1/2 tsp red pepper flakes (optional); 1 tbsp cornstarch + 2 tbsp water

Let’s face it—weeknight dinners can be a drag, but this Chicken Bok Choy Recipe is here to save the day. Tender chicken, crisp bok choy, and a savory-sweet sauce come together in under 30 minutes, proving that fast food doesn’t have to mean takeout.

Why This Recipe Works

Perfect texture contrast: Juicy chicken thighs (or breasts, if you insist) pair with bok choy that’s just wilted enough to stay crisp. No soggy greens here.
Sauce magic: A simple mix of soy sauce, honey, and garlic doubles as a marinade and glaze, ensuring every bite is packed with flavor.
One-pan wonder: Everything cooks in a single skillet, meaning less cleanup and more time for important things (like seconds).
Adaptable AF: Swap proteins, adjust spice levels, or toss in extra veggies—this recipe bends to your whims without breaking.

Ingredients

1.5 lbs boneless, skinless chicken thighs, sliced into 1-inch strips (breasts work too, but thighs stay juicier)
4 baby bok choy, halved lengthwise (or 2 large heads, quartered)
3 tbsp soy sauce, divided (low-sodium works fine)
2 tbsp honey (or maple syrup for a vegan twist)
4 garlic cloves, minced (or 1 tbsp pre-minced, because we’re realists)
1 tbsp grated ginger (fresh or jarred—no judgment)
1 tbsp sesame oil (toasted, for maximum aroma)
2 tbsp vegetable oil, divided
1/2 tsp red pepper flakes (optional, for heat lovers)
1 tbsp cornstarch, mixed with 2 tbsp water (aka your sauce thickener)

Equipment Needed

Large skillet or wok (nonstick or cast iron)
Mixing bowls (one for marinade, one for sauce)
Tongs (flip that chicken like a pro)
Microplane or grater (for ginger and garlic)

Instructions

Step 1: Marinate the Chicken

In a bowl, combine the chicken strips with 1 tbsp soy sauce, 1 tbsp honey, half the garlic, and the grated ginger. Massage it like you’re giving the chicken a spa day—this ensures every nook gets flavored. Let it sit for 10 minutes (or up to 30 if you’re patient). *Tip: If using breasts, marinate for 20+ minutes to prevent dryness.*

Step 2: Sear the Chicken

Heat 1 tbsp vegetable oil in your skillet over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if needed—crowding leads to steaming, not searing). Cook for 4–5 minutes per side until golden brown and cooked through (165°F on a meat thermometer). Transfer to a plate.

Step 3: Sauté the Bok Choy

In the same skillet, add the remaining 1 tbsp oil and toss in bok choy, cut-side down. Let it sear undisturbed for 2 minutes until lightly charred. Flip, add the remaining garlic and red pepper flakes, and stir-fry for another 2 minutes until stems are tender-crisp. Tip: For extra crunch, splash in 1 tbsp water and cover for 1 minute to steam.

Step 4: Whip Up the Sauce

Reduce heat to medium. Pour in the remaining 2 tbsp soy sauce, 1 tbsp honey, and the cornstarch slurry. Stir constantly for 1–2 minutes until the sauce thickens into a glossy glaze. Return the chicken to the skillet, tossing to coat everything evenly.

Step 5: Serve and Shine

Plate the chicken and bok choy, drizzle with sesame oil, and devour immediately over rice or noodles. Leftovers? Ha, good one.

Tips and Tricks

Bok choy prep: If using large bok choy, slice the stems away from the leaves and add them to the pan first—they take longer to cook.
Marinating shortcuts: No time? Skip the marinade and just season the chicken with salt and pepper. The sauce will still deliver flavor.
Garlic hack: Burned garlic tastes bitter. If your garlic starts browning too fast during sautéing, lower the heat and add a splash of water to cool the pan.
Sauce consistency: Too thick? Thin with a tbsp of chicken broth. Too thin? Mix another 1/2 tsp cornstarch with water and stir it in.
Protein swaps: Try shrimp (cook for 2 minutes per side) or tofu (press it first for better texture).

Recipe Variations

Spicy Kick: Add 1 tbsp sriracha or chili garlic paste to the sauce.
Citrus Twist: Replace honey with orange marmalade and add 1 tsp orange zest for a tangy vibe.
Veggie Loaded: Toss in sliced bell peppers, snap peas, or mushrooms with the bok choy.
Nutty Crunch: Sprinkle with toasted sesame seeds or crushed peanuts before serving.
Teriyaki Style: Swap honey for brown sugar and add 1 tbsp mirin for a Japanese-inspired twist.

Frequently Asked Questions

Q: Can I use frozen bok choy?
A: Fresh is ideal, but frozen works in a pinch. Thaw and pat it dry to avoid excess water diluting your sauce. For texture, add it at the very end and stir just until heated through.

Q: How do I store leftovers?
A: In an airtight container for up to 3 days. Reheat in a skillet over medium heat to revive the crispness—microwaving turns bok choy mushy.

Q: Is this recipe gluten-free?
A: Almost! Swap soy sauce for tamari or coconut aminos, and ensure your other ingredients (like pre-minced garlic) are GF-certified.

Summary

This Chicken Bok Choy Recipe is a foolproof, flavor-packed meal that’s faster than delivery. With juicy chicken, crisp greens, and a sticky-sweet sauce, it’s weeknight dinner hero material.