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Chicken & Bok Choy Stir Fry

May 02, 2019

Chicken & Bok Choy Stir Fry


  • For the Sauce:
  • 2 tablespoons honey
  • 1/2 teaspoon freshly grated ginger
  • 2 cloves of garlic grated or minced finely
  • 2 tablespoons reduced sodium gluten-free soy sauce
  • 1 tablespoon rice wine vinegar
  • For the Stir-Fry:
  • 1 teaspoon sesame oil
  • 1 pound boneless skinless chicken breasts, cut into 1 inch chunks
  • 1 head of bok choy washed and cut into 1 inch strips
  • 2 large carrots peeled in strips or 1/2 cup matchstick carrots
  • 5-6 green onions diced
  • 1 tablespoon sesame seeds
  • 1/4 cup chopped cilantro if desired


  1. Stir together all the ingredients for the sauce and set aside.
  2. Heat sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes. Add in bok choy, carrots, green onions, and sesame seeds. Stir continuously for 3 minutes and then add in sauce. Cook until sauce has coated the chicken and vegetables and heated through.
  3. Serve with a sprinkle of cilantro if desired.

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