Honey-Soy Glazed Chicken with Bok Choy
Tender chicken breasts coated in a sticky-sweet honey-soy glaze, served with perfectly crisp-tender bok choy for a restaurant-worthy weeknight meal. This asian-inspired chicken (gluten-free) ready in about 40 minutes pairs soy sauce, honey, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 boneless, skinless (1.5 lbs total) chicken breasts
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp, grated ginger
- 2 cloves, minced garlic
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 2 cups, trimmed and cut into 2-inch pieces bok choy
- 1/4 cup water
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated ginger, and 2 minced garlic cloves; set aside.
- Step 2: Pat chicken breasts dry with paper towels and season with salt and pepper. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, then add chicken and cook for 5-6 minutes per side until golden and internal temperature reaches 165°F.
- Step 3: Remove chicken and set aside. Add 1/4 cup water and 1 tbsp cornstarch to the skillet, stirring to dissolve, then add the sauce mixture and bring to a simmer, cooking for 2 minutes until thickened.
- Step 4: Add 2 cups bok choy to the skillet and toss to coat, cooking for 3-4 minutes until tender-crisp. Return chicken to skillet, tossing to coat, and cook for 1 more minute until sauce clings to the chicken.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Soy Glazed Chicken with Bok Choy take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Soy Glazed Chicken with Bok Choy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Honey-Soy Glazed Chicken with Bok Choy?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Soy Glazed Chicken with Bok Choy for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Honey-Soy Glazed Chicken with Bok Choy gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
