Back to Recipe

Chicken Stir Fry With Bok Choy, Peppers, & Carrot

Here's how you make Chicken Stir Fry With Bok Choy, Peppers, & Carrot
Pause Continue Reading
  • Servings: 4
  • Prep: 10m
  • Cook: 10-15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 pound boneless skinless chicken breasts (or thighs, cut into 1" strips, pork can also be substituted)
  • Kosher salt
  • Pepper
  • FOR VEGETABLES
  • 1 1/2 pounds baby bok choy, rough chopped
  • 1 red bell pepper, cut in thin strips
  • 2/3 to 3/4 cup carrots, cut in match sticks (approximately 2 large carrots)
  • 1 small celery rib, small diced
  • 1 small yellow onion, cut in half and thin sliced
  • 2 garlic cloves, minced
  • 1 to 1 1/2 teaspoons fresh ginger, grated (to taste)
  • Red pepper flakes, pinch
  • 4 teaspoons oil (canola or peanut oil)
  • FOR SAUCE
  • 3 tablespoons soy sauce (low salt if possible)
  • 1/4 cup white wine
  • 3/4 to 1 cup chicken broth
  • 1 1/2 teaspoons granulated sugar
  • 4 teaspoons corn starch
  • FOR GARNISH
  • 2 scallions, diced (white and green parts)
  • Sesame seeds (optional)
  • FOR NOODLES (optional)
  • 7 to 8 ounces dry rice noodles (2 cups cooked rice noodles *See Note Below)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Chicken ... After you slice your chicken; season with salt and pepper on both sides. Then, let it rest on the counter to take the chill off. You never want to cook with a cold protein. Remember, you can also use pork if you want; it is equally as good. I would usually use a pork tenderloin.

  • Step 2: Sauce ... Add all the ingredients to a measuring cup or small bowl; and, mix to combine. I always start with 3/4 cup chicken broth; you can always add more a bit later on. Then, simply set to the side.

  • Step 3: Vegetables ... This is extremely quick cooking; so, make sure to get all your vegetables prepped ahead of time.

  • Step 4: Chicken ... Add half of the oil to a large wok or saute pan (non-stick) preferred; and bring to high heat. Saute the chicken until golden brown, stirring often. This will only take a couple of minutes. The chicken will continue to cook once returned to the pan with the sauce and vegetables. Once the chicken is lightly browned, transfer to a plate; as you cook the vegetables.

  • Step 5: Vegetables ... Add remaining oil; and add the carrots, bell pepper, onion, celery, and red pepper flakes; and, cook 3 minutes until the vegetables begin to soften. Remember, you want them tender; but, still crisp. Then, add the bok choy, garlic and ginger; and, stir until everything is combined; and, cook just a couple of minutes.

  • Step 6: Finish ... Add the chicken back in, along with the sauce; and, toss to combine. Continue to cook another 2 minutes; just, until everything is heated through - and, the sauce begins to thicken. If you like a bit more sauce; you can add a bit more chicken broth - I usually use the full cup; because I like a bit more sauce. Always season as you go. The soy is salty; and, red pepper flakes spicy - so, you may not need any additional seasoning - but, season to taste.

  • Step 7: Serve and ENJOY! ... I like to serve this over rice noodles - however; you can use lomein, chow mein noodles, rice; or, enjoy it plain if you want. And, don't forget to garnish with the scallions - and, optional sesame seeds if you want. A citrus salad on the side is all that is needed. Again, the carrots, pepper and bok choy are my favorites; however, you can use or/add zucchini or mushrooms too. All are equally as good in this very quick and easy stir fry.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.