No ImageSkillet Chicken with Baby Bok Choy

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  1. Not Pleased

    High heat!? Everything burned using times listed on high heat. Threw out bok choy and chicken from local co-op thanks to this recipe.

    • Elise Bauer

      What’s high heat on one person’s burner may be medium on another’s, so you always need to adjust the times and temps for your own stovetop. If you see something cooking too fast, lower the heat.

  2. kay

    Very good, I love bock choy. I’m also a fan of sauces and gravy. I found this one needing more flavor. Any ideas?

    • Coco Morante

      Hi Kay,

      I’d try a couple tablespoons oyster sauce or black bean garlic sauce if you want to give the recipe an added boost of umami! A handful of shiitake mushrooms (soaked from dried or fresh sliced ones) wouldn’t hurt either. :-D



  3. Steven

    Whats the best strategy for cleaning the baby bok choy? I didn’t want to chop off the ends to keep them intact but then there ended up being dirt caught in the crevices between the leaves. Would an overnight soak do it? Thanks!

    • Emma Christensen

      Hi, Steven! I would just cut the bok choy in half lengthwise, and then just gently run them under cool water, loosening some of the leaves to get water swishing into the base. Does that make sense? As long as the bok choy doesn’t look to gritty, this should be sufficient. No need to soak overnight, in any case; I think this would result in wilted and/or overly soaked bok choy. Enjoy!

  4. Gitz

    I prepared for my wife, picky, LOVED this prep for baby bok choy (one of her favorite veggies). MUCH more interesting than the same old stir fry presentation. A definite repeat !!

    Surprisingly, she also like the sauce (I served separately, add if you wish). She is not normally a fan of sauces / gravies.

    ‘will have to think of other dishes to use this sauce !!??!!

    For chicken, I took boneless/skinless breasts, trimmed them, sliced in half horizontal & gave them a decent going-over with the meat mallet before sprinkling with Kosher salt. Worked just fine. We don’t like the breast fillets (they always have an ugly vein that needs to be trimmed out… doing so really chops up the meat.


  5. Stan

    Yup, that was a yummy dish. I often cook and this time was wife was very happy with my efforts. Thank you to Coco…you made me look like a super hero…or maybe a better cook than I am. I might put a little spicy kick into it the next time (some crushed red sounds nice), but I enjoyed as did she.

  6. Lissa

    We don’t eat meat or chicken, can I subtitute fish or seafood? Thanks

    • Coco Morante

      Sure, you certainly can! The cooking time for fish or seafood will be different, but the rest of the recipe will work the same.

      • Lissa

        Thanks Coco

  7. Norma Cardwell

    How about slices of cabbage, yummy and healthy too.

  8. Jelena

    Thanks for a delicious-looking recipy ☺ however, I’m not sure I could find bok choy here, so what would be a good replacement? Thanks in advance!

    • Jelena

      Thanks Sandy and Emma! Will try both broccolli and Swiss chard!

    • Emma Christensen

      I agree with Sandy — Broccoli or broccolini would be a great substitute! You could also saute some greens, like spinach or swiss chard. Honestly, I think just about any favorite vegetable would be great!

    • Sandy

      I was thinking of using broccoli. Im on a boat currently with no bok choy.

  9. Sara @ Last Night's Feast

    Looks delicious!