Quick Stir-Fried Chicken with Bok Choy, Ginger, and Coconut Milk
This 20-minute Stir-Fried Chicken with Bok Choy is a fast, flavorful dinner that’s packed with fresh vegetables and creamy coconut milk. Tender pieces of chicken pair with crisp bok choy, fragrant ginger, and garlic, all in a savory soy and coconut milk sauce. Perfect for busy weeknights, this recipe can be served over white rice, brown rice, or even cauliflower rice for a low-carb option. Enjoy a healthy, garden-inspired meal with flavors the whole family will love!
Ingredients:
4 cups bok choy, cut into 4-inch pieces
1 tablespoon minced garlic
1 tablespoon grated ginger
2 tablespoons oil, divided
12 oz boneless, skinless chicken breast, cut into 1-inch cubes (or substitute Chicken of the Woods Mushroom see our preparation instructions here.)
1 tablespoon soy sauce
1/4 cup coconut milk
Salt and pepper, to taste
Optional: 1/2 teaspoon red pepper flakes for heat
Directions:
Cook the Bok Choy: Heat 1 tablespoon oil in a large wok or skillet over high heat. Add bok choy, ginger, and garlic, stir-frying for about 4 minutes until tender. Remove from skillet and set aside.
Sear the Chicken: Add the remaining oil to the skillet and arrange chicken cubes in a single layer. Let them sear for 1 minute before stirring, then cook for an additional 3-5 minutes until thoroughly cooked.
Combine and Finish: Return bok choy to the skillet, add soy sauce, and stir. Pour in the coconut milk and season with salt and pepper. Add red pepper flakes if desired for a spicy kick. Stir for 1 more minute, scraping the skillet to incorporate flavors.
Serve: Spoon over your choice of rice for a complete, satisfying meal.
Enjoy this simple, satisfying dish!