Lime juice is the difference maker in this dish because it cancels out the bitter bite bok choy can have and replaces it with a bright citrus.
A sprinkle of toasted sesame seeds really takes this to the next level. Now you’re just showing off.Print
Bok Choy and Chicken Stir-Fry
- 4 tbsp coconut aminos
- 2 tbsp freshly squeezed lime juice (about one lime)
- 1 tbsp fish sauce (look for one that has no added sugar)
- 1 ½ tsp rice vinegar
- ½ tsp powdered ginger
- ½ tsp garlic powder
- 1 tbsp sesame oil
- 1 bunch green onions
- 1 head bok choy
- 1 12-oz. package frozen riced cauliflower
- 8–12 ounces of boneless, skinless chicken breasts, prepared (see Chicken Any Way)
- 1 tbsp toasted sesame seeds
For the Sauce
- Combine coconut aminos, lime juice, fish sauce, rice vinegar, ginger, and garlic powder in a bullet blender cup or small container with a lid. Shake well or blend to ensure the ginger doesn’t clump. Set aside.
- Note: This stir-fry sauce can be made on its own to keep on hand. Keeps for about a week, refrigerated in an airtight container.
For the Chicken
- The problem with chicken in stir-fry is that it turns hard and rubbery pretty quickly. Try the Chicken Any Way method to cook the chicken separately. It will be tender and juicy with all the flavor of the stir fry sauce. Simply add half of the sesame oil in this recipe to the chicken along with two tablespoons of the sauce. For extra flavor, marinate overnight.
- Time cooking so that the freshly baked chicken is resting while you are prepping the vegetables. Slice the chicken into bite-sized pieces right after vegetables are prepped.
For the Vegetables
- Clean and thinly slice the onions (use as much of the greens as you like). Divide and reserve about a third of the green slices for garnish. Set aside.
- Cut the base of the bok choy off to separate the stalks. Wash each stalk under cold running water. Remove any bad portions of the stalks and leaves. Once washed, cut the greens from the white stalks.
- Stack the greens and cut down the center lengthwise, then cut into thin slices (like shredded lettuce).
- Cut the white stalks down the center lengthwise and then cut into uniform, bite-sized chunks.
Putting it Together
- Heat sesame oil over medium heat in a large, deep skillet or wok. Add onions, bok choy and the remainder of the sauce. Stir or flip ingredients around frequently to heat evenly until bok choy starts to wilt. This only takes a few minutes. Add sliced chicken and combine, remove from heat and transfer to a serving bowl with a slotted spoon.
- Pour the remaining liquid from the pan into a container and strain to use as additional sauce with meal. Return pan to high medium-heat and add frozen riced cauliflower in a single layer. Stir or flip frequently until heated through (2-3 minutes). Leave it on the crunchier side if you intend to reheat it.
- Serve immediately. Garnish with remaining green onion slices and a sprinkle sesame seeds (both add a punch of additional flavor).