Skillet Chicken with Baby Bok Choy

This recipe goes well with a side of steamed rice. Put a pot of rice on the stove before you begin cooking the chicken and bok choy, and the rice should be ready around the same time as the chicken.

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: 4 servings

Ingredients

  • 1 cup chicken broth
  • 1 1/2 tablespoons soy sauce (or tamari, if gluten-free)
  • 1 tablespoon corn starch
  • 1 pound chicken breast cutlets or fillets
  • 2 tablespoons olive oil, divided
  • 1 pound (6 to 8 small heads) baby bok choy, halved lengthwise
  • 2 cloves garlic, chopped
  • 1 teaspoon sesame seeds (optional)

Method

1 Prepare the sauce and the chicken fillets: In a small bowl, whisk together the chicken broth, soy sauce, and corn starch. Season the chicken fillets lightly on both sides with salt and pepper.

2 Sear the bok choy: Heat one tablespoon of the olive oil in a large skillet over high heat. When the oil begins to shimmer and you see a wisp of smoke rise from the skillet, use a pair of kitchen tongs to add the bok choy to the skillet in a single layer, sliced side down. It's fine to crowd the pan for this recipe. Be careful as you add the bok choy since the oil will sputter a bit; wear oven mitts if needed.

Sear the bok choy until it has some color on the bottom, about 2 minutes, then turn over and sear on the other side for another 2 minutes. Transfer the cooked bok choy to a serving plate.

Skillet Chicken with Bok Choy Skillet Chicken with Bok Choy

3 Sear the chicken: Add the remaining tablespoon of olive oil to the pan. Add the chicken fillets to the pan. Sear the fillets for 4 minutes a side, until just cooked through and well browned. Transfer the cooked fillets to the serving plate on top of the bok choy.

Skillet Chicken with Bok Choy Skillet Chicken with Bok Choy

4 Make the sauce: Add the garlic to the skillet and stir just until fragrant, about 30 seconds. Give the broth/soy sauce mixture a final stir to mix in any cornstarch that has settled to the bottom of the bowl, then pour the mixture into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer the sauce until thickened.

Skillet Chicken with Bok Choy

5 To serve: Pour the sauce over chicken and bok choy. Sprinkle with sesame seeds, if desired. Serve with steamed rice.

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Comments

  • Sara @ Last Night's Feast

    Looks delicious!

  • 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.

  • Norma Cardwell

    How about slices of cabbage, yummy and healthy too.

  • 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

  • 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.

  • 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.

    xxxxxyyyyy

  • 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!

  • 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

      Best,

      Coco

  • 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.