High-Protein Chicken Stir-Fry with Broccoli and Bok Choy

This chicken stir-fry with broccoli and bok choy is a quick weeknight dinner built around thin-sliced chicken breast, crisp-tender broccoli, and tender bok choy in a savory garlic-ginger sauce. It comes together in one pan in about 35 minutes and is dairy-free as written.

Bok choy brings two distinct textures that set it apart from standard stir-fries: the firm, crunchy white stems cook alongside the broccoli florets, while the dark green leaves are folded in during the final two minutes to wilt gently into the glossy sauce. This staggered timing keeps the vegetables crisp instead of soggy. For more easy weeknight poultry dinners, try our lemon herb chicken bake or our comforting lemon turmeric chicken noodle soup.

Each serving provides roughly 41 grams of protein and about 15 grams of carbohydrates before adding any sides. Serve it as-is, spooned over fluffy rice, or over cauliflower rice for a lower-carb plate.

Why You'll Love This Recipe

• One pan and 35 minutes: everything cooks sequentially in a single large skillet or wok, keeping cleanup quick.
• Velveted, tender chicken: tossing the sliced chicken with a little cornstarch and soy sauce shields the lean breast meat from drying out over high heat.
• Staggered bok choy textures: cooking crunchy stems first and wilting tender leaves at the end ensures both finish with the right bite.
• Pantry-friendly sauce: uses staples like low-sodium soy sauce, oyster sauce, fresh ginger, and garlic without excessive added sugar.
• Flexible serving options: pairs well with steamed jasmine rice, brown rice, noodles, or cauliflower rice.

Prep & Cooking

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

For the Chicken & Marinade

• 1½ lb (680 g) boneless, skinless chicken breasts (chicken breast fillets), sliced thin against the grain
• 1 tbsp low-sodium soy sauce (reduced-salt soy sauce)
• 1 tbsp cornstarch (cornflour)
• ¼ tsp black pepper

For the Stir-Fry Sauce

• 3 tbsp (45 ml) low-sodium soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• ½ cup (120 ml) low-sodium chicken broth
• 2 tsp cornstarch
• 1 tsp honey (optional)

For the Vegetables & Aromatics

• 2 tbsp avocado oil (or other high-smoke-point oil), divided
• 4 cups (about 300 g) broccoli florets, cut into bite-size pieces
• 1 lb (450 g) baby bok choy (pak choi), stems and leaves separated
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, finely grated
• 2 scallions (spring onions), sliced, whites and greens separated
• 2 tbsp water (for steaming broccoli)
• Optional garnish: ¼ tsp red pepper flakes, 1 tsp toasted sesame seeds

Equipment: 12-inch (30 cm) skillet with a lid or a large wok, small bowl and whisk for the sauce, cutting board, and sharp chef's knife.

Instructions

Step 1 — Slice and marinate the chicken

Slice the chicken breasts against the grain into thin strips about ¼ inch (6 mm) thick. In a medium bowl, toss the sliced chicken with 1 tablespoon of low-sodium soy sauce, 1 tablespoon of cornstarch, and the black pepper until evenly coated. Set aside to rest for 10 minutes while you prep the vegetables.

Step 2 — Prep the vegetables

Cut the broccoli into small, bite-size florets so they cook quickly and evenly. Trim the root base off the baby bok choy. Slice the crunchy white stems into 1-inch (2.5 cm) pieces, and keep the green leaves in larger 2-to-3-inch pieces. Rinse the bok choy thoroughly in cool water to remove any garden grit from between the stalks, then spin or pat completely dry with paper towels.

Step 3 — Whisk the stir-fry sauce

In a small bowl, whisk together the 3 tablespoons of low-sodium soy sauce, oyster sauce, rice vinegar, toasted sesame oil, chicken broth, 2 teaspoons of cornstarch, and honey (if using). Stir well until no lumps of cornstarch remain at the bottom of the bowl.

Step 4 — Sear the chicken in batches

Set a 12-inch skillet or wok over medium-high heat and add 1 tablespoon of avocado oil. When the oil is shimmering hot, lay half of the marinated chicken in a single layer. Let sear undisturbed for 1 to 2 minutes until lightly golden on the bottom, then stir and cook for another 1 to 2 minutes until mostly cooked through. Transfer to a clean plate. Add the remaining chicken, sear until just done, and transfer to the plate with the first batch.

Step 5 — Steam-fry the broccoli

Add the remaining 1 tablespoon of oil to the same hot pan. Add the broccoli florets and toss continuously for 1 minute to coat in the hot oil. Pour in 2 tablespoons of water, immediately cover with a lid, and let steam for 2 minutes until bright green and crisp-tender.

Step 6 — Cook the stems and aromatics

Remove the lid. Add the sliced bok choy stems and scallion whites to the pan. Cook, tossing frequently, for 1 minute. Add the minced garlic and grated fresh ginger, stirring constantly for about 30 seconds until fragrant so the garlic does not scorch.

Step 7 — Combine and thicken the sauce

Return the cooked chicken and any accumulated juices back into the pan, then add the bok choy leaves. Give the sauce bowl a quick re-whisk to lift any settled starch, and pour it evenly over the pan. Toss everything continuously for 1 to 2 minutes over medium-high heat until the sauce bubbles, turns glossy, and coats the chicken and vegetables, and the bok choy leaves have wilted. Verify the chicken has reached an internal temperature of 165°F (74°C).

Step 8 — Garnish and serve

Remove from heat. Scatter the sliced scallion greens, toasted sesame seeds, and optional red pepper flakes over the top. Serve hot.

Pro Tip: Dry your bok choy thoroughly after washing. Water clinging to vegetable leaves drops pan temperature and causes the vegetables to boil instead of sear, creating a watered-down sauce and limp vegetables.

Nutrition (Per Serving)

• Calories: 350
• Protein: 41g
• Carbohydrates: 15g
• Fat: 14g
• Fiber: 3g
• Sodium: 800mg

Easy Swaps

• Chicken thighs: boneless, skinless chicken thighs can be sliced thin and cooked the same way. They stay particularly moist and forgiving over high heat, with a slightly higher fat content.
• Gluten-free option: substitute equal parts gluten-free tamari or coconut aminos for the soy sauce, and choose a certified gluten-free oyster sauce (or mushroom stir-fry sauce).
• Regular bok choy: full-size bok choy works well in place of baby bok choy. Slice the thicker white stalks into ½-inch ribbons and give them an extra 30–60 seconds in the skillet before adding the leaves.
• Lower carb: omit the optional teaspoon of honey to reduce the carbohydrate count by roughly 1 to 1.5 grams per serving. Pair with steamed cauliflower rice instead of grain-based sides.

Storage & Reheating

• Refrigerator: transfer cooled leftovers into an airtight container within 2 hours of cooking. Store in the refrigerator for up to 3 to 4 days.
• Reheating: reheat individual portions in a hot skillet with 1 to 2 tablespoons of water or chicken broth over medium heat for 2 to 3 minutes, tossing until hot. Alternatively, microwave in 45-second intervals until steaming (165°F / 74°C). Note that the bok choy leaves will soften further upon reheating.
• Freezing: freezing this stir-fry is not recommended, as water-rich vegetables like broccoli and bok choy turn soggy and watery once thawed.

Serving Suggestions

• Serve over steamed jasmine rice, brown rice, or soba noodles to catch the extra garlic-ginger pan sauce.
• For a lower-carb meal, serve over warm cauliflower rice or alongside steamed edamame.
• Pair with a light chilled cucumber salad dressed with rice vinegar and sesame seeds for fresh contrast.

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