Stir-Fried Garlic Ginger Chicken with Bok Choy

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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 and flavorful Asian stir-fry combining tender chicken with crisp bok choy in a savory garlic ginger sauce. This Asian-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken thighs, baby bok choy, ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb boneless skinless chicken thighs
12 oz baby bok choy
1 tbsp finely grated ginger root
4 minced garlic cloves
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1 tsp cornstarch
1/4 cup water
1/4 tsp red chili flakes
2 sliced green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Rinse and halve 12 oz baby bok choy lengthwise and set aside. Cut 1 lb boneless skinless chicken thighs into 1-inch strips.
Step 2: In a small bowl, mix 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp cornstarch, and 1/4 cup water until smooth; set aside.
Step 3: Heat 2 tbsp vegetable oil in a large pan over medium-high heat. Add 4 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
Step 4: Add the chicken pieces and cook for 5-6 minutes, stirring frequently, until chicken is golden and cooked through.
Step 5: Toss in the bok choy halves and 1/4 tsp red chili flakes; stir-fry for 2-3 minutes until bok choy stems are tender but leaves remain bright green.
Step 6: Pour the soy sauce mixture over the chicken and bok choy, stirring continuously for 1-2 minutes until the sauce thickens and evenly coats all ingredients.
Step 7: Remove from heat and garnish with 2 sliced green onions before serving.