Chicken and Bok Choy Stir Fry

This quick and easy recipe pays homage to the typical meals served in traditional Hmong American households: a stir-fry of a protein and vegetable of choice. Typical Hmong stir-fry dishes use a sauce mixture consisting of oyster sauce, seasoning sauce/soy sauce, corn starch, and water. This dish makes stir-fry even simpler and only uses low-sodium soy sauce and half a teaspoon of sugar. Bok choy is a great source of vitamin C and vitamin K. It is an Asian cruciferous vegetable which falls into the same plant category as kale, Brussels sprouts, and broccoli.
Total Time 30 minutes
Cuisine Asian
Servings 4


  • 1 1/2 Tbsp Olive oil or canola or vegetable oil
  • 2 tsp Garlic minced
  • 1 lb Baby bok choy leaves separated and cut in half the long way
  • 1 lb Chicken
  • 1 Tbsp Low-sodium soy sauce
  • Salt and pepper to taste


  • Wash hands with soap and water.
  • Cut your chicken into bite sized pieces. You may choose any part of the chicken.
  • Heat a wok (or skillet) over medium heat.
  • Add oil and heat until shimmering.
  • Add garlic and stir until fragrant. Keep an eye on the garlic and heat in order to not burn the garlic.
  • Add chicken into the wok (or skillet) and cook until golden in color or fully cooked.
  • Add baby bok choy into the pot and stir ingredients to combine the chicken and the baby bok choy.
  • Stir in soy sauce and sugar, then season with salt and pepper.
  • Stir chicken and bok choy until bok choy stems are tender, about 3 to 5 minutes.
  • Remove from heat. Serve over a bed of rice and enjoy.


Note: You can substitute the chicken with any meat of your choice or exclude it completely for a simple bok choy veggie dish. Add a kick to this dish by adding pepper flakes or your favorite spicy sauce.
Keyword Bok choy, chicken, easy