Stir-Fried Chicken and Bok Choy


For the Sauce:

2 tablespoons honey

1/2 teaspoon freshly grated ginger

2 cloves of garlic grated or minced finely

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

For the Stir-Fry:

1 teaspoon sesame oil

1 pound boneless skinless chicken breasts, cut into 1 inch chunks (cut the meat if going for a veggie option or add tofu)

1 head of bok choy washed and cut into 1 inch strips

2 large carrots peeled in strips or 1/2 cup matchstick carrots

5-6 green onions diced

1 tablespoon sesame seeds

1/4 cup chopped cilantro if desired


  1. Stir together all the ingredients for the sauce and set aside

  2. Heat sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes. Add in bok choy, carrots, green onions, and sesame seeds. Stir continuously for 3 minutes and then add in sauce. Cook until sauce has coated the chicken and vegetables and heated through

  3. Serve with a sprinkle of cilantro if desired

Recipe adapted from A Mind “Full” Mom

Cook Time: 15 mins