Stir-Fried Ginger Chicken with Bok Choy and Shiitake Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Chinese-inspired stir fry combining tender chicken, fresh bok choy, and earthy shiitake mushrooms in a savory ginger-soy sauce. This chinese-inspired stir fry ready in about 30 minutes pairs boneless skinless chicken thighs, finely grated fresh ginger, minced garlic cloves 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: 15 min Cook: 15 min Serves 4 Chinese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 1 lb boneless skinless chicken thighs and cut into 1-inch pieces. Toss with 1 tsp cornstarch and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add chicken pieces and stir-fry for 5-6 minutes until golden and cooked through; remove and set aside.
  3. Step 3: In the same pan, add 2 tbsp sesame oil, then 2 tbsp finely grated fresh ginger and 3 minced garlic cloves. Sauté for 1 minute until fragrant but not browned.
  4. Step 4: Add 8 oz sliced shiitake mushrooms and stir-fry for 3-4 minutes until tender and slightly caramelized.
  5. Step 5: Add 2 chopped medium heads of bok choy and stir-fry for 2-3 minutes until leaves wilt and stems remain crisp.
  6. Step 6: Return the cooked chicken to the pan, pour in 3 tbsp soy sauce and 1/4 cup water. Stir everything together and cook for another 2 minutes until the sauce thickens slightly and coats the ingredients.
  7. Step 7: Sprinkle 1/2 tsp red chili flakes if using, toss well, then remove from heat. Garnish with 2 sliced green onions before serving.

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Frequently asked questions

How long does Stir-Fried Ginger Chicken with Bok Choy and Shiitake Mushrooms take to make?

Total time is about 30 minutes (15 min prep + 15 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 Stir-Fried Ginger Chicken with Bok Choy and Shiitake Mushrooms?

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 finely grated fresh ginger from drying out.

Can I substitute ingredients in Stir-Fried Ginger Chicken with Bok Choy and Shiitake Mushrooms?

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 Stir-Fried Ginger Chicken with Bok Choy and Shiitake Mushrooms 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.

What goes well with Stir-Fried Ginger Chicken with Bok Choy and Shiitake Mushrooms?

Chinese stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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