Turmeric-Ginger Chicken Stir-Fry with Bok Choy

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

A vibrant, anti-inflammatory stir-fry with tender chicken, crisp bok choy, and a golden turmeric-ginger glaze. This asian-inspired whole30 (anti-inflammatory) ready in about 32 minutes pairs Chicken breast, Bok choy, Ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 12 min Serves 2 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, toss 1 lb thinly sliced chicken breast with 1/2 tsp turmeric powder, 1 tbsp grated ginger, 2 minced garlic cloves, 1/4 tsp sea salt, and 1/4 tsp black pepper. Let marinate for 10 minutes.
  2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 4 minutes per side until golden and cooked through. Remove and set aside.
  3. Step 3: In the same skillet, add 2 cups chopped bok choy and cook for 3 minutes until slightly wilted. Stir in 2 tbsp coconut aminos, 1 tbsp lime juice, 1/4 tsp red pepper flakes, and 1/2 tsp turmeric powder. Cook for 2 minutes until the sauce thickens and coats the vegetables. Return chicken to the skillet, tossing to coat, and cook for 1 more minute until heated through.

Frequently asked questions

How long does Turmeric-Ginger Chicken Stir-Fry with Bok Choy take to make?

Total time is about 32 minutes (20 min prep + 12 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 Turmeric-Ginger Chicken Stir-Fry 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 chicken breast from drying out.

Can I substitute ingredients in Turmeric-Ginger Chicken Stir-Fry 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 Turmeric-Ginger Chicken Stir-Fry with Bok Choy for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Turmeric-Ginger Chicken Stir-Fry with Bok Choy?

Asian whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.

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