Bok Choy Chicken Stir Fry

When you’re short on time but craving the savory flavors of your favorite stir-fry from local Chinese restaurants, this bok choy chicken stir-fry delivers quickly. Stir-fried over medium-high heat with tender chicken, crisp veggies, and a rich oyster sauce, it comes together in under 30 minutes — perfect for busy weeknights. Whether you’re cooking for the family or using up fridge staples, this easy stir fry cooks up in one large skillet or wok with that takeout-style flavor everyone loves.

​As a busy mom, I know how important it is to offer healthy dinner options the whole family will actually eat, without blowing the grocery budget. This bok choy recipe leans on affordable leafy greens and quick-cooking chicken to create a meal that’s both satisfying and cost-effective. It’s also a super quick and easy meal, perfect for those nights when time is tight. I love how bok choy cooks down to a tender-crisp texture and holds up well when tossed in the savory soy sauce mixture. As with most of my go-to stir-fries, this one allows me to pile everything in the center of pan, toss it together in minutes, and get dinner on the table before anyone can ask for takeout.

Want more delicious, Asian take-out-style food like this? Try our Easy Sweet And Sour Pork Stir Fry With Peach, another fast stir fry full of bold flavor.

And for the next time you’re looking for more quick chicken dinner ideas, try our Mediterranean Chicken Pasta. Made with the convenience of canned goods and paired with chicken breast, it’s a winning dinner idea, too.

Why This Stir-Fried Chicken with Bok Choy Is a Great Recipe

​Quick and Easy: This stir fry is ready in under 30 minutes. Making it a perfect dinner idea for busy weeknights.

Flavorful and Healthy: Packed with fresh vegetables and a savory oyster sauce, this dish is both delicious and nutritious. It’s a great way to get your family to eat more vegetables in one serving.

Versatile: Easily customizable with your favorite veggies and proteins.

🍁 Canadian Families & Stir-Fries: A Weeknight Staple

Across Canada, weeknight dinners are often a balancing act between packed schedules and the desire to feed your family something nutritious. Stir-fries have long been a go-to solution — quick, adaptable, and filled with vegetables.

Whether you’re coming home from hockey practice, a long shift, or a last-minute grocery run, dishes like this bok choy chicken stir fry are a trusted way to get dinner on the table fast. It’s part of why stir-fried chicken and fresh, green, leafy vegetables like baby bok choy have become staples in so many Canadian kitchens — they’re affordable, satisfying, and ready in under 30 minutes.

How To Make This Bok Choy Chicken Stir Fry (Step-by-Step)

Slice your skinless chicken breast into bite-sized pieces for fast, even cooking. Stir-fried chicken cooks best over medium-high heat, so ensure your large wok or skillet is hot before adding oil.

Next, you will want to prepare your vegetables. Clean the bok choy by cutting off the ends of each bunch and thoroughly washing the stems and leaves. It is essential to remove any dirt that collects near the base of the stems.

Start by heating your large wok on medium-high heat and adding the sesame and olive oil. If you don’t have a wok, you can still make this dish, but you will likely want to cook the chicken separately from the vegetables in a large skillet as the recipe makes a very large amount. Add the raw chicken pieces to the heated oil and cook them until almost done, stirring occasionally to ensure even cooking.

​I like to use this time to get the vegetables ready. Once the chicken is nearly cooked thoroughly, start adding the vegetables. Begin with the bok choi followed by celery and peppers. Next, you can add the carrot and onion. Drain the baby corn and water chestnuts before adding to the wok. (Be sure to temp the chicken if you are in doubt, as raw chicken is extremely dangerous. Internally cooked chicken should reach a temperature of 165 degrees when cooked.

Cover the wok with a lid to allow the bok choy to soften and cook down further. Bok choy stems are tougher and require more cooking time, similar to chard, so be sure to leave them to cook for a few minutes longer. 

Once the bok choy cooks down and softens, it becomes the perfect base for your soy sauce mixture. Add button mushrooms, water chestnuts, and your oyster sauce for that signature Chinese takeout flavor — without leaving home.

Finally, put the lid back on the wok and let the button mushrooms cook until they reach your desired level of doneness. Some people prefer to cook their mushrooms for a longer time than others, so adjust the cooking time as needed.

Once everything is cooked, your chicken and vegetable stir fry is ready to serve! You can adjust the seasoning at the table, adding more soy sauce if needed. You can eat this veggie-packed meal as is or pair it with basmati or whole-grain rice, or even on a bed of noodles. Enjoy!

Caution: Too much sesame oil can overpower your meal, so be sure not to overdo it.

Ingredients

This stir-fry combines quick-cooking chicken with crisp vegetables and a simple savory sauce made with soy sauce, oyster sauce, and sesame oil.

Boneless, skinless chicken breast: Cooks quickly and provides the main protein in the dish. I usually cube it, but you can also slice it for even faster cooking.

Bok choy: Adds crisp stalks and tender greens while soaking up the sauce well. If using regular bok choy instead of baby bok choy, chop it smaller and cook the white stalks a few minutes longer than the greens.

Celery: Adds a fresh, crisp texture and mild flavor.

Red onion: Adds a little sweetness, color, and savory flavor to the stir-fry.

Button mushrooms: Add a meaty texture and savory umami flavor.

Baby corn: Adds sweetness, crunch, and visual contrast.

Water chestnuts: Provide a distinctive crisp texture and mild sweetness.

Shredded carrot: Adds color, sweetness, and a tender-crisp texture.

Soy sauce: Adds salty, savory umami flavor to the sauce.

Oyster sauce: Adds rich, savory depth and rounds out the stir-fry sauce.

Sesame oil: Adds a nutty, aromatic flavor.

Neutral oil: Used to cook the chicken and vegetables without overpowering the other flavors.

Ingredient Swaps & Add-In Ideas for Bok Choy Chicken Stir Fry.

​Chicken: Good substitutes for the chicken are beef cubes or strips, ground pork, cubed tofu, or seafood. If using seafood, cook it separately to avoid overcooking. Alternatively, you can make this using boneless, skinless chicken thighs. 

Bok Choy: Replace with spinach, Swiss chard, or Napa cabbage. Or use broccoli to make a chicken and broccoli stir-fry instead. 

Celery: Use bell peppers or snap peas for a different crunch and flavor.

Red Onion: Substitute with yellow onion, green onions, or shallots for similar flavor.

Button Mushrooms: Using portobello, shiitake, or cremini mushrooms would also be a tasty option.

Baby Corn: Replace canned baby corn with regular corn kernels or snow peas.

Water Chestnuts: Substitute with jicama or bamboo shoots for a similar crunch.

Shredded Carrot: You can use thinly sliced red bell pepper instead; the cooking time may vary. Bean sprouts are another popular ingredient for stir-fries that works well. 

Soy Sauce: If you’re on a gluten-free diet, use tamari or coconut aminos. You can also use dark soy sauce instead of regular soy sauce. Dark soy sauce is often thicker and has a deeper flavor than light soy sauce, so you may want to omit the oyster sauce. 

Oyster Sauce: Substitute with hoisin sauce or a combination of soy sauce and sugar.

Sesame Oil: You can be left out if necessary, but it will change the flavor profile.

Neutral Oil: Light-flavored oils, such as sunflower or grapeseed oil, are suitable options.

Add-ins can be any of your favorite vegetables, really. If you have an abundance of summer zucchini, cut it into strips and add. Do you have extra green beans? Toss those in, too. The more vegetables, the merrier in this dinner!

Expert Tips for Stir-Fried Chicken with Bok Choy (Serving & Storage Included)

Tip #1: Prep Everything First: If you’re making this part of your regular weeknight dinner rotation, consider chopping veggies in advance and storing them in an airtight container for faster prep.

Tip #2: Thicken the Sauce: If you find that there is too much liquid from the cooked veggies in your pan, you can quickly thicken the stir-fry sauce by adding a tablespoon of cornstarch. The starch should be mixed into some of the liquid in a cup before adding the whole dish to avoid lumps forming. 

Tip #3: Use Tongs: When the wok is full, use tongs instead of a spatula for easier mixing.

Serve this Chinese food chicken stir fry hot, straight from the wok. There is no need for extra rice or noodles. If you do want to add rice, basmati or whole-grain rice works well. Alternatively, add the stir-fry to a bed of noodles for a hearty meal. Adjust the seasoning at the table with additional soy sauce if desired.

Store any leftovers of this chicken stir fry in an airtight container in the refrigerator for up to three days. Reheating the stir-fry is easy in a pan or microwave.

While this chicken stir fry can be frozen, the texture may change slightly upon reheating. If you plan to freeze it, store it in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before reheating.

We hope you enjoy this Chinese chicken and vegetable stir fry! We’d love to hear from you—leave a comment below with your thoughts.  Your feedback helps us make our recipes even better!

Meet Amber

I’m the home cook and recipe creator behind A Cents For Cookery. I learned to cook growing up off-grid in Northern Ontario, where meals were made on a woodstove and preserving, baking, and making ingredients stretch were part of everyday life. Here I share practical family recipes, homemade baking, vintage-inspired cooking, and the kitchen knowledge I’ve picked up over the years to help you make the most of the food you have.

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