Turmeric-Ginger Chicken Stir-Fry with Bok Choy
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 thinly sliced Chicken breast, chopped into 1-inch pieces Bok choy, grated 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 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
- 1 lb, thinly sliced Chicken breast
- 2 cups, chopped into 1-inch pieces Bok choy
- 1 tbsp, grated Ginger
- 2 cloves, minced Garlic
- 1/2 tsp Turmeric powder
- 2 tbsp Coconut aminos
- 1 tbsp Lime juice
- 1 tbsp Avocado oil
- 1/4 tsp Red pepper flakes
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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 thinly sliced 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 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.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
