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Wok-Seared Chicken and Crisp Bok Choy in Garlic Soy Glaze

A quick and flavor-packed stir-fry featuring tender wok-seared chicken with crisp baby bok choy and vibrant veggies, all coated in a savory garlic soy glaze. Perfect for busy weeknights when you want something delicious and easy.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Stir-Fry
  • 1.5 lbs boneless, skinless chicken breasts thinly sliced
  • 4 heads baby bok choy halved lengthwise
  • 1 red bell pepper thinly sliced
  • 1 cup snap peas
  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce optional
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp vegetable oil
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 green onions sliced, for garnish
  • 1 tsp sesame seeds for garnish
  • salt and white pepper to taste

Equipment

  • Large Wok or Skillet
  • Mixing Bowls
  • Whisk
  • Spatula or Tongs

Method
 

  1. Step 1: Whisk together soy sauce, dark soy sauce (if using), oyster sauce, hoisin sauce, honey, rice vinegar, and sesame oil in a small bowl. Set aside the garlic soy glaze.
  2. Step 2: In another small bowl, mix cornstarch and water until smooth to create a slurry for thickening the sauce.
  3. Step 3: Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add thinly sliced chicken seasoned with salt and white pepper. Stir-fry for 4 to 5 minutes until cooked and golden. Remove and set aside.
  4. Step 4: Add remaining tablespoon of oil to the wok. Stir in minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
  5. Step 5: Add halved baby bok choy, sliced red bell pepper, and snap peas. Stir-fry for 3 to 4 minutes until tender but still crisp.
  6. Step 6: Return chicken to the wok and pour in the prepared garlic soy glaze. Toss to coat chicken and veggies evenly.
  7. Step 7: Stir the cornstarch slurry again and pour it into the wok. Cook for 1 to 2 minutes, stirring gently, until the sauce thickens and clings to the ingredients.
  8. Step 8: Remove from heat. Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to keep veggies crisp. For gluten-free, substitute soy and oyster sauces with tamari or gluten-free versions. Add chili flakes or fresh jalapeños for extra heat.