Savory Chicken and Bok Choy Stir-Fry

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick Asian-inspired stir-fry with tender chicken, crisp bok choy, and a sweet-savory soy-ginger glaze. This Asian-inspired chicken recipe (vegetarian-friendly), ready in about 35 minutes, pairs chicken breast, bok choy, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 480 cal/serving

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Ingredients

1.5 lb (cut into 1-inch strips) chicken breast
2 heads (sliced) bok choy
2 (red, sliced into 1/2-inch strips) bell peppers
1 cup snap peas
3 cloves (minced) garlic
1 tbsp (grated) ginger
1/3 cup soy sauce
2 tbsp honey
2 tbsp sesame oil
1 tbsp rice vinegar
2 tbsp toasted sesame seeds

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Instructions

Step 1: In a bowl, combine 1.5 lb chicken strips with 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, and 1 tsp ginger. Marinate for 15 minutes at room temperature.
Step 2: Heat 1 tbsp sesame oil in a wok or large skillet over high heat. Add 2 cups sliced bell peppers and 1 cup snap peas; stir-fry for 3-4 minutes until crisp-tender.
Step 3: Add 2 heads bok choy (sliced) and 3 minced garlic cloves. Cook for 2-3 minutes until bok choy wilts slightly but remains bright green.
Step 4: Push vegetables to one side of the pan. Add marinated chicken and cook for 5-6 minutes until browned and nearly cooked through.
Step 5: In a small bowl, whisk together 1/3 cup soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp ginger. Pour over the chicken and vegetables; stir to coat evenly.
Step 6: Cook for 2-3 minutes until sauce thickens and chicken is fully cooked. Garnish with 2 tbsp toasted sesame seeds and serve over steamed jasmine rice.