Stir-fried bok choy with chicken

Stir-fried bok choy with chicken is among the easiest, yet flavorful preparations of Asian dishes that I like to cook. Bok choy pairs beautifully with almost any meat or fish, and if you don’t want to use meat, it is also exceptional on its own too! You can also swap out the bok choy for other greens including broccoli.

Original photo source via myrecipes

Let the cooking begin!

Ingredients Amount Prep
Bok choy 2-6 bunches (approx. 1.5 lbs) Washed and trimmed (leafy ends)
Garlic 2 cloves (about 1 tbsp) finely minced
Spring onions 2 Tbsp Adjust according to preference
Chicken 6 boneless chicken thighs  diced into 2 inch cubes
Sugar a pinch Adjust to taste
Oyster Sauce 3.5 Tbsp Adjust to taste
Oil 2 Tbsp Add more if needed
Rice Vinegar 2 Tbsp
Chilli flakes a pinch Adjust to taste
Soy Sauce 1 Tsbp
  1. Combined oyster sauce, soy sauce, rice vinegar, and sugar in a bowl. Set aside.
  2. Heat oil in a skillet, saute pan, or a wok over high heat for about 5 minutes. When it shimmers, add oil, garlic, and ginger. Stir for a few minutes and add the cubed chicken. Cook, stirring constantly until meat is cooked through for about 3 minutes.
  3. Add bok choy and stir-fry for 2 minutes. Add the sauce mixture, then cover it and allow to cook for 2 to 3 minutes more – this will cause the sauce to thicken and the flavours to be properly absorbed. You also want to make sure that the bok choy has softened nicely at its base.
  4. Remove from the pan and serve on a warm plate. Garnish with spring onions and enjoy!

Pichada Wangsangthong – Client Care Manager
20170914_122052Pichada grew up playing various sports such as track and field, and is now primarily involved in karate and tennis. A 3rd year student at UBC, she enjoys using her education to help guide her clients in physical activities to avoid injuries. Pichada has a passion for food adventures, sports, and healthy living and hopes that she can assist others in their journey to achieving their fitness goals.

This post has been developed by studio contributors which include Co-Op students, kinesiologists, therapists and our expert colleagues

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