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When life is busy and you just want dinner on the table, make a stir fry! It’s my life motto. Not really, but it should be because it’s just what I do. And it’s just what I did with this Stir-Fried Chicken and Baby Bok Choy.
Here is a fantastic quick and easy stir fry using one of my favorite leafy greens, bok choy. This Stir-Fried Chicken and Baby Bok Choy is packed with nutrients and I absolutely love the way it tastes. It goes great in the super simple stir fry that I just know you’ll love. Enjoy!
- 4 boneless, skinless chicken breasts
- salt and pepper, to taste
- 1 tbsp. arrowroot starch
- 2 tbsp. avocado or olive oil
- 1/2 white onion, sliced thinly
- 2 baby bok choy, ends removed and cut in half
- 2 cloves garlic, minced
- 1 tsp. freshly grated ginger
- 1/4 cup coconut aminos
- 2 tbsp rice vinegar
- 1 tsp. fish sauce
- 1/2 tsp crushed red pepper (optional for spice)
- 8 oz. can water chestnuts, drained
- Slice chicken breasts against the grain into thin slices. Place in a bowl and season with salt and pepper, to taste. Add arrowroot and toss until coated evenly.
- Heat oil in a large skillet over medium-high heat. When very hot, Add chicken and sear on both sides until golden brown, about 3-4 minutes per side. You will likely need to do this in two batches, overcrowding the pan isn't ideal as your chicken won't get that good sear on it. As chicken is done cooking, set aside on a plate.
- In the same skillet, add the onion. Saute for about 3 minutes, you may need to add an additional tbsp. of oil if you skillet is dry from cooking the chicken.
- Add the bok choy, garlic, and water Chestnuts. Continue to saute until bok choy is tender, about 3 more minutes.
- Reduce heat to medium. Add the ginger, coconut aminos, rice vinegar, fish sauce, and crushed red pepper (if using). Stir to combine and let simmer until sauce thickens and reduces, about 3-5 more minutes.
- Serve and enjoy!