Sesame Chicken and Bok Choy Stir-Fry

Total Time
35 min
20 min
15 min
This quick stir-fry is perfect for a weeknight dinner. Coating the chicken in cornstarch keeps it tender and juicy.


uncooked boneless skinless chicken breast(s)

¾ pound(s), cut crosswise into 1/2-inch to 3/4-inch strips


2 Tbsp

canola oil

2 tsp, divided

dark sesame oil

1 tsp, divided

uncooked onion(s)

1 small, cut into thin strips

ginger root

1 Tbsp, fresh, grated

minced garlic

1 Tbsp

uncooked bok choy

5 cup(s), sliced crosswise 1/4-inch to 1/2-inch thick


2 Tbsp

low sodium soy sauce

2 Tbsp


  1. Toss chicken with cornstarch in a medium bowl until coated.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon canola oil and 1/2 teaspoon sesame oil. Add chicken and stir-fry until browned and cooked through, about 4 minutes; remove to a plate.
  3. Heat remaining teaspoon canola oil in same skillet. Add onion and cook over medium-high heat, stirring frequently, until golden and almost tender, about 4 minutes.
  4. Stir in ginger and garlic; cook a few seconds until fragrant.
  5. Add bok choy and water; stir-fry over medium-high heat until bok choy is crisp-tender, about 4 minutes.
  6. Add chicken back to skillet; pour in soy sauce and cook, stirring, until chicken is hot, about 1 to 2 minutes. Sprinkle with remaining 1/2 teaspoon of sesame oil; toss to coat. Add a few tablespoons more water if you prefer a thinner sauce. Yields about 1 cup per serving.

A happier, healthier you starts here