Sizzling Chicken with Bok Choy from Jennifer Tyler Lee's The 52 New Foods Challenge Recipe

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This simple stir-fry recipe is an easy version of one of my favorite Asian comfort foods: clay-pot chicken. It delivers a big, cozy umami flavor with very little effort. One of my go-to weeknight recipes, it’s easy to prepare, tastes delicious, and can make an encore appearance in your lunchbox the next day.

{VIDEO} Watch the one minute technique video in the Useful Links section for quick tips on how to make this stir fry recipe.

Prep time:
Cook time:
Servings: 4


Cost per serving $4.56 view details
  • 4 bunches baby bok choy, chopped into 1-inch sections
  • 2 cloves garlic, minced
  • 1 tablespoon mirin (optional)
  • ¼ cup tamari or soy sauce
  • ¼ teaspoon Chinese five-spice
  • 1 tablespoon honey
  • 1 tablespoon grapeseed oil
  • 1 pound boneless chicken thigh, trimmed and diced into ½-inch pieces
  • 4 cups long-grain brown rice, cooked


  1. In a medium bowl, whisk together the garlic, mirin, tamari, five-spice, and honey. Add the chicken and stir to coat.
  2. Heat a wok or large sauté pan over medium-high heat. Add the oil, then the marinated chicken and sauté, stirring occasionally, for 7 minutes, or until the chicken is crispy on the edges and bounces back gently when pressed with a fork.
  3. Just before the chicken is finished, add the stalks of the bok choy leaves to the wok. Cover and let cook for 3 minutes. Add the remaining bok choy leaves, cover, and cook for 2 minutes more, or until the leaves are bright green.
  4. Add the rice and gently mix to combine.
  5. Serve warm in a large bowl, family-style.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 1043g
Recipe makes 4 servings
Calories 1031  
Calories from Fat 211 20%
Total Fat 23.95g 30%
Saturated Fat 5.56g 22%
Trans Fat 0.2g  
Cholesterol 75mg 25%
Sodium 1460mg 61%
Potassium 2491mg 71%
Total Carbs 165.16g 44%
Dietary Fiber 14.0g 47%
Sugars 14.89g 10%
Protein 42.37g 68%
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