Teriyaki Chicken Bok Choy

This superfast stir-fry makes everything so easy: ground chicken promises even cooking, bok choy packs a nutrient-loaded punch and a homemade teriyaki sauce ups the flavor ante.

  • Total Time:
  • Servings: 2 to 4

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  • 1 pound baby bok choy
  • 2 tablespoons grapeseed or canola oil (or other high flashpoint oil)
  • 3/4 pound ground chicken
  • 1/2 medium onion, diced
  • 2 tablespoons soy sauce
  • 2 tablespoons sake or dry vermouth
  • 2 tablespoons brown sugar
  • 2 teaspoons rice vinegar

How to make this recipe

  1. Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside.

  2. Heat a large skillet or wok over medium-high heat. Add the oil and then add the onion. Cook for 1-2 minutes or until soft, and then add the ground chicken. Stirring occasionally to break up and turn the chicken, cook for about 5 minutes or until the chicken is evenly browned and cooked through.

  3. Stir in the soy sauce, sake (or vermouth), brown sugar, and rice vinegar and cook for 1 minute. Stir in the bok choy and cook for 1 minute, or until the bok choy is cooked and the sauce is heated through. Serve warm.

Contributed By Photo © Todd Porter & Diane Cu Published October 2014

459601 recipes/teriyaki-chicken-bok-choy 2013-12-31T02:41:30+00:00 Todd Porter and Diane Cu stir-frying|asian|japanese|2|4|fast|healthy|web-exclusive|weeknight-dinner october-2014,Todd Porter and Diane Cu recipes,teriyaki-chicken-bok-choy 459601

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