Sweet & Spicy Chicken Bok Choy Stir-Fry 🌶️🥬 | Quick & Easy Dinner Recipe

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup offers a lower glycemic index, while sugar is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while thighs are more budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is cost-effective.

Cut bok choy in half lengthwise and rinse thoroughly under running water to remove any grit between the leaves.

Bring a pot of water to a boil and blanch the bok choy for about 1 and 1/2 minutes until the stems soften slightly.

Rinse the bok choy under cool water to stop the cooking and keep the color bright green.

Shred cooked rotisserie chicken into bite-sized pieces.

In a small bowl, mix oyster sauce, coconut aminos, hondashi (if using), water, and cornstarch until smooth to prepare the sauce.

Heat vegetable oil in a large pan or wok over medium-high heat.

Add minced garlic and ginger to the oil and sauté until fragrant, just a few seconds.

Sprinkle in chili powder and hot chili flakes, stirring to wake the spices.

Add the shredded chicken to the pan and toss well to coat with the garlic, ginger, and spices.

Add the blanched bok choy to the pan and pour the sauce over it.

Stir-fry for 1 to 2 minutes until the sauce thickens, glazing the chicken and bok choy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens