18 Delicious Bok Choy and Chicken Recipes for Every Occasion

Unlock the secret to transforming simple ingredients into extraordinary meals with our roundup of 18 delicious bok choy and chicken recipes! Whether you’re craving a quick weeknight dinner, a cozy comfort dish, or something fresh and seasonal, we’ve got you covered. Dive into these flavorful combinations that promise to delight your taste buds and inspire your next kitchen adventure. Let’s get cooking!

Garlic Ginger Bok Choy and Chicken Stir-Fry

Wandering through the flavors of a quiet evening, this dish brings together the crispness of bok choy with the tender warmth of chicken, all kissed by the boldness of garlic and ginger. It’s a stir-fry that feels like a gentle embrace, perfect for those moments when you crave something both nourishing and comforting.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp avocado oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 1 lb baby bok choy, halved lengthwise
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/4 cup chicken stock
• 1 tsp cornstarch
• 1/4 tsp red pepper flakes

Instructions

1. In a medium bowl, combine the chicken with soy sauce, oyster sauce, and sesame oil. Let marinate for 15 minutes at room temperature.
2. Heat avocado oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
3. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
4. Increase heat to high and add the marinated chicken. Stir-fry for 4-5 minutes until the chicken is no longer pink.
5. Push the chicken to one side of the wok. Add bok choy to the empty space, cut side down. Sear for 2 minutes without stirring.
6. Flip the bok choy and stir-fry everything together for another 2 minutes.
7. In a small bowl, whisk together chicken stock and cornstarch. Pour into the wok, stirring to coat evenly. Cook for 1 minute until the sauce thickens.
8. Sprinkle with red pepper flakes, then remove from heat.

Relish the contrast between the tender chicken and the crisp bok choy, each bite infused with the deep, aromatic flavors of garlic and ginger. Serve over a bed of steamed jasmine rice or alongside a simple cucumber salad for a meal that balances richness with freshness.

Spicy Sesame Bok Choy and Chicken Noodles

Evenings like these call for something that warms the soul yet dances on the palate, a dish that balances the fiery with the familiar. This recipe, with its tender chicken and crisp bok choy, swirled in a spicy sesame embrace, is just that.

Ingredients

• 8 oz boneless, skinless chicken thighs, thinly sliced
• 2 tbsp toasted sesame oil
• 1 tbsp gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups bok choy, chopped into 1-inch pieces
• 4 oz rice noodles
• 1 tbsp soy sauce
• 1 tsp honey
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced

Instructions

1. In a large bowl, marinate the chicken thighs with 1 tbsp sesame oil, gochujang, garlic, and ginger for 15 minutes at room temperature.
2. Bring a pot of water to a boil (212°F) and cook rice noodles according to package instructions, then drain and set aside.
3. Heat the remaining sesame oil in a large skillet over medium-high heat (375°F). Add the marinated chicken and cook for 5-7 minutes until no longer pink.
4. Add bok choy to the skillet, stirring frequently for 2-3 minutes until slightly wilted.
5. Whisk together soy sauce and honey in a small bowl, then pour over the chicken and bok choy, tossing to coat evenly.
6. Add the cooked noodles to the skillet, gently tossing to combine with the chicken and bok choy.
7. Sprinkle with sesame seeds and green onions before serving.

Perfectly al dente noodles cradle the spicy, savory chicken, while the bok choy adds a refreshing crunch. Serve this dish with a side of pickled vegetables to cut through the richness, or top with a soft-boiled egg for added decadence.

Honey Soy Glazed Bok Choy and Chicken Skillet

Years have a way of blending together, but some flavors bring moments into sharp focus. Tonight, the honey soy glazed bok choy and chicken skillet does just that, a dish that feels both familiar and new.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed and patted dry
• 3 tbsp cold-pressed sesame oil
• 1/4 cup unpasteurized honey
• 1/3 cup low-sodium tamari
• 2 cloves garlic, microplaned
• 1 tbsp fresh ginger, finely grated
• 1 lb baby bok choy, halved lengthwise
• 1/2 cup filtered water
• 1 tbsp arrowroot starch
• 1 tsp crushed red pepper flakes

Instructions

1. Preheat a 12-inch cast iron skillet over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
2. Add sesame oil to the skillet, swirling to coat evenly, then place chicken thighs in a single layer. Sear undisturbed for 5 minutes to achieve a golden-brown crust.
3. Flip chicken thighs, reduce heat to medium, and continue cooking for 4 minutes. Transfer to a clean plate.
4. In the same skillet, combine honey, tamari, garlic, ginger, and red pepper flakes. Simmer over medium heat for 2 minutes, stirring constantly to prevent burning.
5. Whisk arrowroot starch into filtered water until fully dissolved, then pour into the skillet. Stir continuously for 1 minute until the sauce thickens slightly.
6. Arrange bok choy halves cut-side down in the skillet, nestling them into the sauce. Cover and cook for 3 minutes to steam the bok choy.
7. Return chicken thighs to the skillet, spooning sauce over them. Cover and cook for an additional 2 minutes to warm through.
8. Remove from heat and let rest for 2 minutes before serving. This allows the sauce to cling better to the chicken and bok choy.

Momentarily, the dish presents a harmony of textures—crisp-tender bok choy against the succulent chicken, all enveloped in a glossy, umami-rich glaze. Serve atop a mound of jasmine rice or alongside a crisp, citrus-dressed salad for contrast.

Coconut Curry Bok Choy and Chicken Soup

Now, as the evening light fades, there’s something deeply comforting about stirring a pot of soup that promises warmth and a hint of exotic flavors. This dish, with its tender chicken and vibrant bok choy, swims in a broth that’s both rich and subtly sweet from coconut milk, a perfect balance for a quiet dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups chicken stock, homemade preferred
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp coconut oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 lb baby bok choy, halved lengthwise
• 1 tbsp fish sauce
• 1 lime, juiced
• 1/4 cup cilantro leaves, for garnish

Instructions

1. In a large pot over medium heat, warm the coconut oil until shimmering, about 2 minutes.
2. Add the diced onion, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
4. Mix in the red curry paste, coating the onions evenly, and cook for another minute to deepen the flavors.
5. Add the chicken pieces, browning lightly on all sides, about 5 minutes total.
6. Pour in the chicken stock and coconut milk, bringing the mixture to a gentle simmer.
7. Reduce heat to low, cover, and let the soup simmer for 20 minutes to meld the flavors.
8. Add the bok choy halves and fish sauce, simmering uncovered until the bok choy is tender but still crisp, about 5 minutes.
9. Remove from heat and stir in the lime juice.
10. Ladle the soup into bowls, garnishing each with cilantro leaves.

Only the first spoonful reveals the soup’s complexity—the creamy coconut broth, the slight heat from the curry, and the freshness of the bok choy. Serve it with a side of steamed jasmine rice to soak up every last drop of the fragrant broth.

Lemongrass Bok Choy and Chicken Rice Bowl

Yesterday, as the evening light faded, I found myself craving something that balanced simplicity with depth, a dish that could bridge the gap between comfort and sophistication. This lemongrass bok choy and chicken rice bowl emerged from that longing, a harmonious blend of vibrant flavors and textures that feels both nourishing and indulgent.

Ingredients

• 1 cup jasmine rice, rinsed until water runs clear
• 1.5 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 2 tbsp clarified butter
• 3 stalks lemongrass, bruised and finely minced
• 4 cloves garlic, thinly sliced
• 1 tbsp fresh ginger, grated
• 2 cups baby bok choy, halved lengthwise
• 1 tbsp fish sauce
• 1 tsp raw sugar
• 1/2 cup chicken stock, homemade preferred
• 1 tbsp lime juice, freshly squeezed
• 1/4 cup cilantro leaves, loosely packed
• 1 red chili, thinly sliced (optional)

Instructions

1. In a medium saucepan, combine the rinsed jasmine rice with 1.5 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice cooks, heat clarified butter in a large skillet over medium-high heat until shimmering. Add chicken pieces in a single layer, working in batches if necessary, and sear until golden brown, about 3 minutes per side. Transfer to a plate.
3. In the same skillet, add minced lemongrass, sliced garlic, and grated ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
4. Return the chicken to the skillet along with any accumulated juices. Add bok choy, fish sauce, raw sugar, and chicken stock. Stir to combine, then cover and simmer for 5 minutes, or until bok choy is tender and chicken is cooked through.
5. Finish with freshly squeezed lime juice, tossing to coat. Taste and adjust seasoning if necessary, though the balance of salty, sweet, and sour should be harmonious.
6. Fluff the rested rice with a fork and divide among bowls. Top with the chicken and bok choy mixture, garnishing with cilantro leaves and sliced red chili if desired.

Mornings might call for simplicity, but this dish proves that even the most straightforward meals can carry layers of flavor. The tender chicken, aromatic lemongrass, and crisp bok choy create a symphony of textures, while the rice soaks up every last drop of the savory sauce. Consider serving it with a wedge of lime on the side for those who crave an extra zing.

Teriyaki Bok Choy and Chicken Lettuce Wraps

Calmly, as the evening light fades, I find myself drawn to the simplicity and elegance of preparing a meal that balances texture and flavor with effortless grace. This dish, a harmonious blend of crisp greens and tender chicken, invites a moment of pause in our bustling lives.

Ingredients

• 1 lb boneless, skinless chicken thighs, finely diced
• 2 tbsp cold-pressed sesame oil
• 1/4 cup tamari (gluten-free soy sauce)
• 2 tbsp raw honey
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 large head of bok choy, leaves separated and stems thinly sliced
• 8 large butter lettuce leaves, rinsed and patted dry
• 1 tbsp toasted sesame seeds
• 1/4 cup green onions, thinly sliced

Instructions

1. In a medium bowl, whisk together the tamari, raw honey, freshly grated ginger, and minced garlic to create the teriyaki sauce.
2. Heat the cold-pressed sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the finely diced chicken thighs to the skillet, cooking until the edges begin to brown, approximately 5 minutes.
4. Pour the teriyaki sauce over the chicken, stirring to coat evenly. Reduce heat to medium and simmer until the sauce thickens and the chicken is fully cooked, about 5 more minutes.
5. Add the thinly sliced bok choy stems to the skillet, cooking for 2 minutes until slightly softened but still crisp.
6. Remove the skillet from heat and gently fold in the bok choy leaves until just wilted by the residual heat.
7. Spoon the chicken and bok choy mixture into the center of each butter lettuce leaf, garnishing with toasted sesame seeds and thinly sliced green onions before serving.

Offering a delightful contrast between the cool, crisp lettuce and the warm, savory filling, these wraps are a testament to the beauty of simple ingredients coming together. Serve them as a light lunch or an elegant appetizer, and watch as they disappear with quiet appreciation.

Oven-Roasted Bok Choy and Chicken Thighs

Just as the evening settles in, there’s a quiet comfort in preparing a meal that balances simplicity with depth of flavor. Oven-roasted bok choy and chicken thighs offer just that—a harmonious blend of tender, juicy poultry and crisp, slightly charred greens, all coming together with minimal fuss.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 4 heads baby bok choy, halved lengthwise
• 2 tbsp extra-virgin olive oil
• 1 tbsp aged balsamic vinegar
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 2 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes

Instructions

1. Preheat your oven to 400°F (204°C) and position a rack in the center.
2. Pat the chicken thighs dry with paper towels to ensure crisp skin, then season both sides with flaky sea salt and black pepper.
3. Heat a large oven-safe skillet over medium-high heat and add 1 tbsp of extra-virgin olive oil. Once shimmering, place the chicken thighs skin-side down, searing undisturbed for 5-7 minutes until golden brown.
4. Flip the chicken thighs, then scatter the halved bok choy around them. Drizzle with the remaining olive oil and aged balsamic vinegar, then sprinkle with garlic slices and red pepper flakes.
5. Transfer the skillet to the oven and roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the bok choy edges are lightly caramelized.
6. Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.

Perfectly roasted, the chicken thighs emerge with a crackling skin and succulent meat, while the bok choy retains a slight crunch, its edges kissed with sweetness from the balsamic. Serve this dish over a bed of steamed jasmine rice to soak up the flavorful pan juices, or alongside a crisp, chilled white wine for a truly comforting meal.

Bok Choy and Chicken Dumplings with Soy Dipping Sauce

Amidst the quiet hum of the kitchen, the delicate art of crafting Bok Choy and Chicken Dumplings with Soy Dipping Sauce unfolds, a dance of flavors and textures that speaks to the soul. This dish, a harmonious blend of tender chicken and crisp bok choy, wrapped in a silky dough, offers a moment of culinary meditation.

Ingredients

• 1 cup finely chopped bok choy, stems and leaves separated
• 1/2 lb ground chicken, preferably thigh meat for richness
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper, freshly ground
• 1 package round dumpling wrappers
• 1/4 cup water, for sealing wrappers
• 1 tbsp vegetable oil, for frying
• 1/2 cup soy sauce, for dipping
• 1 tbsp rice vinegar, for dipping
• 1 tsp honey, for dipping
• 1/2 tsp chili flakes, for dipping

Instructions

1. In a mixing bowl, combine the ground chicken, bok choy stems, ginger, garlic, soy sauce, sesame oil, and white pepper. Mix until just combined to keep the chicken tender.
2. Place a dumpling wrapper on a clean surface. Spoon 1 tsp of the filling into the center, being careful not to overfill.
3. Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper over the filling, pressing to seal and creating pleats for a decorative touch.
4. Heat vegetable oil in a non-stick skillet over medium heat. Arrange dumplings in the skillet, ensuring they do not touch. Cook for 2-3 minutes until the bottoms are golden brown.
5. Carefully add 1/4 cup water to the skillet, cover immediately, and steam for 5 minutes. Uncover and cook for an additional 2 minutes to crisp the bottoms.
6. In a small bowl, whisk together soy sauce, rice vinegar, honey, and chili flakes for the dipping sauce.

The dumplings emerge with a delicate balance of textures—crisp on the bottom, tender on top, with a filling that is juicy and fragrant. Try serving them on a bed of steamed greens for a contrasting crunch, or alongside a warm cup of jasmine tea to complement their subtle flavors.

Chili Lime Bok Choy and Chicken Tacos

On a quiet evening like this, when the air carries a hint of autumn’s approach, there’s something deeply comforting about preparing a meal that balances warmth with a touch of brightness. These chili lime bok choy and chicken tacos are just that—a harmonious blend of spicy, tangy, and savory, wrapped in the soft embrace of a warm tortilla.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp avocado oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp lime zest
• 2 tbsp fresh lime juice
• 4 cups baby bok choy, thinly sliced
• 1/4 cup cilantro, finely chopped
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco

Instructions

1. In a large bowl, combine the chicken thighs with avocado oil, chili powder, cumin, smoked paprika, minced garlic, lime zest, and lime juice. Marinate for at least 15 minutes to allow the flavors to meld.
2. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and slightly caramelized.
3. Add the thinly sliced bok choy to the skillet and sauté for 2-3 minutes, just until it begins to wilt but retains a slight crunch.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable and slightly charred.
5. Assemble the tacos by dividing the chicken and bok choy mixture among the tortillas. Top each with crumbled queso fresco and a sprinkle of chopped cilantro.

Biting into these tacos, you’ll first notice the tender, flavorful chicken, followed by the crisp freshness of the bok choy, all brought together by the creamy queso fresco. For an extra layer of flavor, serve with a side of lime wedges and a drizzle of hot sauce.

Bok Choy and Chicken Ramen with Soft-Boiled Eggs

Gently, the steam rises from the bowl, carrying with it the delicate aromas of ginger and garlic, a quiet promise of the comfort that awaits in this bowl of Bok Choy and Chicken Ramen with Soft-Boiled Eggs.

Ingredients

• 2 pasture-raised eggs
• 4 cups chicken stock, homemade preferred
• 2 boneless, skinless chicken thighs, about 6 oz each
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 inch ginger, julienned
• 2 heads baby bok choy, halved lengthwise
• 2 packs ramen noodles, about 3.5 oz each
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 scallion, thinly sliced

Instructions

1. Fill a small pot with water and bring to a rolling boil over high heat. Gently lower the eggs into the water and cook for exactly 6 minutes for a soft-boiled consistency. Immediately transfer to an ice bath to stop the cooking process.
2. In a separate pot, heat the clarified butter over medium heat. Add the chicken thighs and sear until golden brown, about 4 minutes per side. Remove and set aside.
3. In the same pot, add the minced garlic and julienned ginger, sautéing until fragrant, about 30 seconds. Pour in the chicken stock and bring to a simmer.
4. Add the bok choy halves to the simmering stock and cook until just tender, about 3 minutes. Remove with a slotted spoon and set aside.
5. Return the chicken thighs to the pot and simmer until fully cooked, about 10 minutes. Remove, slice thinly, and set aside.
6. Cook the ramen noodles in the stock according to package instructions, usually about 3 minutes. Divide the noodles between two bowls.
7. Arrange the sliced chicken, bok choy, and peeled soft-boiled eggs on top of the noodles. Ladle the hot stock over the ingredients.
8. Drizzle with soy sauce and sesame oil, then garnish with sliced scallions.

Each spoonful offers a harmonious blend of textures—the silkiness of the egg yolk against the crisp bok choy and tender chicken. For an extra layer of flavor, a sprinkle of togarashi or a dab of chili oil can elevate the dish to new heights.

Bok Choy and Chicken Spring Rolls with Peanut Sauce

Perhaps there’s no better way to welcome the gentle embrace of spring than with these delicate Bok Choy and Chicken Spring Rolls, paired with a rich, velvety peanut sauce. Each bite is a whisper of freshness, a tender nod to the season’s bounty.

Ingredients

• 8 rice paper wrappers
• 2 cups shredded, free-range chicken breast
• 1 cup finely sliced baby bok choy
• 1/2 cup julienned carrots
• 1/4 cup chopped fresh cilantro
• 1 tbsp toasted sesame oil
• 1/2 cup creamy, unsweetened peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1/2 cup warm water
• 1 tbsp lime juice

Instructions

1. In a large bowl, combine shredded chicken, bok choy, carrots, cilantro, and sesame oil. Toss gently to mix.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10 seconds, until pliable but still slightly firm.
3. Lay the wrapper flat on a clean surface. Place 1/4 cup of the chicken mixture in the center, leaving a 1-inch border.
4. Fold the bottom edge over the filling, then fold in the sides, and roll tightly to enclose. Repeat with remaining wrappers and filling.
5. For the peanut sauce, whisk together peanut butter, soy sauce, honey, ginger, warm water, and lime juice in a medium bowl until smooth.
6. Serve spring rolls immediately with peanut sauce on the side. Tip: Keep unused rice paper wrappers covered with a damp cloth to prevent drying.

With each roll, the crispness of the vegetables contrasts beautifully with the tender chicken, all wrapped in a silky rice paper. The peanut sauce adds a depth of flavor that’s both nutty and slightly sweet, making these rolls a perfect appetizer or light meal. Consider serving them on a platter garnished with lime wedges and extra cilantro for a touch of elegance.

Bok Choy and Chicken Fried Rice with Scrambled Eggs

Beneath the soft glow of the kitchen light, the simple act of preparing a meal becomes a moment of solace, a quiet dance between the chef and the ingredients. Today, we embrace the humble yet vibrant bok choy and chicken fried rice with scrambled eggs, a dish that sings with the harmony of textures and flavors.

Ingredients

• 1 cup jasmine rice, cooked and cooled
• 2 tbsp clarified butter
• 1 lb boneless, skinless chicken thighs, diced into 1/2-inch pieces
• 2 pasture-raised eggs, lightly beaten
• 3 cups baby bok choy, chopped
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1/2 tsp toasted sesame oil
• 1/4 cup green onions, thinly sliced
• Salt, to season

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add 1 tbsp clarified butter, swirling to coat the pan, then add the diced chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Tip: Ensure the chicken is patted dry before cooking to achieve a better sear.
3. Push the chicken to one side of the pan, add the remaining tbsp of clarified butter, and pour in the beaten eggs. Scramble gently for 1-2 minutes until just set, then combine with the chicken.
4. Add the minced garlic and chopped bok choy to the pan, stirring frequently for 2-3 minutes until the bok choy is wilted but still vibrant. Tip: Adding the garlic just before the bok choy prevents it from burning and lends a more nuanced flavor.
5. Incorporate the cooled jasmine rice, soy sauce, and sesame oil, stirring to evenly distribute the ingredients and heat the rice through, about 3-4 minutes. Tip: Using day-old rice that’s been refrigerated ensures the grains remain separate and don’t clump together.
6. Finish by sprinkling with sliced green onions and a pinch of salt, stirring once more to combine.

Zesty and comforting, this dish offers a delightful contrast between the tender chicken, crisp bok choy, and fluffy scrambled eggs. Serve it in a warmed bowl, perhaps with a drizzle of chili oil for those who dare, and watch as the simple pleasures of cooking and eating intertwine.

Bok Choy and Chicken Potstickers with Ginger Vinegar

Remembering the quiet hum of the kitchen, the way the light filters through the window in the late afternoon, I find myself drawn to the simplicity and depth of flavors in this dish. It’s a recipe that feels like a gentle nod to both tradition and the joy of cooking something truly comforting.

Ingredients

• 1 lb ground chicken, preferably thigh meat for richness
• 2 cups finely chopped bok choy, stems and leaves separated
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced to a paste
• 1 tbsp soy sauce, ideally aged for depth
• 1 tsp sesame oil, toasted for nuttiness
• 1 package round dumpling wrappers, about 30 count
• 1/4 cup water, for sealing wrappers
• 2 tbsp vegetable oil, for frying
• 1/2 cup rice vinegar, for serving
• 1 tbsp honey, for balancing the vinegar

Instructions

1. In a large mixing bowl, combine the ground chicken, bok choy stems, ginger, garlic, soy sauce, and sesame oil. Mix until just combined to keep the chicken tender.
2. Lay a dumpling wrapper on a clean surface. Place 1 teaspoon of the filling in the center. Dip your finger in water and moisten the edge of the wrapper.
3. Fold the wrapper over the filling to create a half-moon shape, pressing the edges firmly to seal. Pleat the edges for a traditional look, ensuring no air pockets remain.
4. Heat vegetable oil in a non-stick skillet over medium heat until shimmering. Arrange potstickers in the skillet, flat side down, without crowding. Cook for 2-3 minutes until the bottoms are golden brown.
5. Carefully add 1/4 cup water to the skillet, cover immediately, and reduce heat to low. Steam for 5 minutes, or until the chicken is cooked through and the wrappers are translucent.
6. Uncover and increase heat to medium-high. Cook for another 1-2 minutes to crisp the bottoms again. Remove from heat and let rest for a minute.
7. In a small bowl, whisk together rice vinegar and honey until the honey is fully dissolved. Serve this ginger vinegar sauce alongside the potstickers.

Finally, the potstickers emerge with a delicate crunch giving way to the succulent, ginger-infused chicken inside. The bok choy adds a fresh contrast, while the ginger vinegar cuts through with its bright acidity. Consider serving them on a slate board for an elegant touch, allowing the golden bottoms to shine.

Bok Choy and Chicken Pho with Fresh Herbs

As the evening light fades, there’s something deeply comforting about preparing a bowl of Bok Choy and Chicken Pho with Fresh Herbs, a dish that marries the lightness of bok choy with the rich, aromatic depths of pho.

Ingredients

• 4 cups homemade chicken stock, simmered with bones for clarity
• 2 pasture-raised chicken breasts, thinly sliced against the grain
• 1 tbsp clarified butter
• 1 large bok choy, leaves separated and stems thinly sliced
• 1 tbsp fish sauce
• 1 tsp raw cane sugar
• 1 star anise pod
• 1 cinnamon stick
• 2 cloves garlic, minced
• 1 inch ginger, julienned
• 1 cup rice noodles, soaked in warm water for 15 minutes
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh Thai basil leaves
• 1 lime, cut into wedges
• 2 green onions, thinly sliced

Instructions

1. In a large pot, heat the clarified butter over medium heat until it shimmers.
2. Add the minced garlic and julienned ginger, sautéing until fragrant, about 30 seconds.
3. Pour in the chicken stock, star anise, and cinnamon stick, bringing to a gentle boil.
4. Reduce heat to low, simmering uncovered for 20 minutes to infuse the broth with spices.
5. Strain the broth through a fine-mesh sieve, returning it to the pot.
6. Add the thinly sliced chicken breasts, cooking until just opaque, about 3 minutes.
7. Stir in the fish sauce and raw cane sugar, adjusting the balance to your preference.
8. Add the bok choy stems, cooking for 1 minute before adding the leaves, cooking until just wilted.
9. Divide the soaked rice noodles among bowls, ladling the hot broth and chicken over them.
10. Garnish with fresh cilantro, Thai basil, green onions, and lime wedges for serving.

Velvety rice noodles and tender chicken swim in a broth that’s both bright and deeply savory, while the bok choy adds a crisp contrast. Serve with extra herbs and lime wedges on the side for guests to customize their bowl.

Bok Choy and Chicken Lettuce Cups with Hoisin Glaze

How quietly the evening settles in, a perfect moment to share a dish that whispers of simplicity and depth. Bok Choy and Chicken Lettuce Cups with Hoisin Glaze is a melody of textures and flavors, inviting you to pause and savor.

Ingredients

• 1 lb ground chicken, preferably thigh meat for richness
• 2 tbsp clarified butter
• 1 cup bok choy, finely chopped, stems and leaves separated
• 1/4 cup hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 8 large butter lettuce leaves, washed and patted dry
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers.
2. Add the ground chicken, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
3. Stir in the bok choy stems, cooking for 2 minutes until slightly softened, then add the leaves.
4. Whisk together hoisin sauce, rice vinegar, sesame oil, and red pepper flakes in a small bowl.
5. Pour the sauce over the chicken and bok choy mixture, stirring to coat evenly, and cook for an additional 2 minutes until the sauce thickens slightly.
6. Remove from heat and let the mixture cool slightly, about 3 minutes, to prevent the lettuce from wilting.
7. Spoon the chicken mixture into the center of each lettuce leaf, garnishing with green onions and toasted sesame seeds before serving.

Kindly note the crisp lettuce cups cradle the savory filling, a contrast that delights with each bite. The hoisin glaze adds a sweet and tangy depth, making these cups a versatile dish for both casual dinners and elegant gatherings.

Bok Choy and Chicken Noodle Soup with Ginger

Beneath the quiet hum of the kitchen, there’s a dish that whispers comfort with every simmering bubble, a harmonious blend of crisp bok choy and tender chicken, all swimming in a ginger-kissed broth.

Ingredients

• 1 tablespoon clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups sliced bok choy
• 1 cup uncooked wide egg noodles
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh cilantro

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Pour in the chicken broth and water, bringing the mixture to a gentle boil over high heat.
5. Reduce the heat to medium-low, add the chicken thighs, and simmer uncovered for 15 minutes, skimming any foam that rises to the surface.
6. Add the sliced bok choy and uncooked egg noodles, cooking for an additional 10 minutes until the noodles are al dente and the bok choy is tender.
7. Season with sea salt and freshly ground black pepper, adjusting to your preference.
8. Garnish with chopped fresh cilantro before serving.

Mellowed by the ginger’s warmth, the soup cradles the palate with its velvety broth and the satisfying chew of egg noodles. Serve it with a wedge of lime for a bright contrast to the deep, umami flavors.

Bok Choy and Chicken Stir-Fry with Cashews

Moments like these call for simplicity in the kitchen, a return to dishes that comfort without complication. This stir-fry, with its crisp greens and tender chicken, is a quiet celebration of texture and warmth.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced against the grain
• 2 tbsp clarified butter
• 3 cups baby bok choy, halved lengthwise
• 1/2 cup raw cashews, unsalted
• 2 tbsp soy sauce, reduced-sodium
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1/4 tsp red pepper flakes

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add clarified butter, swirling to coat the pan evenly. Tip: Ensure your pan is properly heated to prevent sticking.
3. Introduce the chicken thighs, spreading them in a single layer. Cook undisturbed for 2 minutes to achieve a golden sear.
4. Flip the chicken pieces, continuing to cook for another 2 minutes until uniformly opaque. Remove and set aside.
5. In the same pan, add cashews. Toast for 1 minute, stirring constantly, until lightly golden and fragrant. Tip: Watch closely to avoid burning.
6. Add garlic, ginger, and red pepper flakes, stirring for 30 seconds until aromatic.
7. Incorporate bok choy, stirring to wilt slightly, about 1 minute.
8. Return the chicken to the pan, adding soy sauce and oyster sauce. Stir-fry for 2 minutes, ensuring everything is well-coated and heated through.
9. Drizzle with sesame oil, giving one final toss to combine. Tip: Sesame oil added at the end preserves its delicate flavor.

Zesty and vibrant, this dish offers a delightful contrast between the crunch of cashews and the silkiness of chicken. Serve it over a mound of jasmine rice, or for a low-carb option, spiralized zucchini noodles make a refreshing base.

Bok Choy and Chicken Quinoa Bowl with Miso Dressing

Amidst the quiet hum of the kitchen, where the light filters softly through the window, there’s a dish that brings together the earthy tones of quinoa, the crisp freshness of bok choy, and the tender richness of chicken, all united by a miso dressing that whispers of umami and depth.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 cups baby bok choy, halved lengthwise
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tsp grated fresh ginger
• 1/4 cup water
• 2 tbsp chopped scallions
• 1 tbsp toasted sesame seeds

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While quinoa cooks, season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side, or until internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing.
3. In the same skillet, add bok choy, cut side down, and cook over medium heat for 2-3 minutes, or until lightly charred and tender. Remove from heat.
4. In a small bowl, whisk together miso paste, rice vinegar, honey, sesame oil, ginger, and water until smooth.
5. Divide quinoa among bowls. Top with sliced chicken and bok choy. Drizzle with miso dressing and garnish with scallions and sesame seeds.

Layers of texture and flavor make this bowl a delight to eat—the quinoa’s slight chew, the chicken’s juiciness, and the bok choy’s crispness. For an extra touch, serve with a sprinkle of red pepper flakes or a wedge of lime to brighten the dish.

Summary

Variety is the spice of life, and our roundup of 18 delicious bok choy and chicken recipes offers just that! Whether you’re craving something quick, healthy, or comforting, there’s a dish here for every occasion. We’d love to hear which recipes become your favorites—drop us a comment below. Loved what you saw? Share the culinary inspiration with friends by pinning this article on Pinterest. Happy cooking!