Chicken Hoisin Stir-Fry with Bok Choy
Quick weeknight stir-fry balancing sweet hoisin sauce with bright lime juice, ginger, and garlic over tender chicken and crisp vegetables. Red onions, carrots, yellow peppers, and bok choy add texture and color. Ready in under 10 minutes with a savory-spicy sauce that coats every bite.
Ingredients
- 1 tbsp ketchup
- 1 tbsp hoisin sauce
- 1 tbsp lime juice, fresh squeezed
- 2 tsp soy sauce, reduced sodium
- ¼ tsp chili sauce, Chinese hot
- 2 tsp oil, Becel or neutral
- 2 chicken breast, boneless skinless cut into bite-sized pieces
- 1 cups red onion, thinly sliced
- 2 tbsp ginger, fresh minced
- 2 tbsp garlic, minced
- 1 carrot, thinly sliced
- 1 yellow pepper, cut into stripsred or orange pepper1:1vegetable color swap
similar sweetness and texture
- 3 bok choy, cut into 1 inch thick slices
- 8 ½ tbsp grape tomatoes, halved
- water, for cooking(optional)
Instructions
- 1
Combine ketchup, hoisin sauce, lime juice, soy sauce, and chili sauce in a small bowl and set aside.
- 2
Heat oil in a large deep skillet or wok over medium-high heat and cook chicken, red onion, ginger, and garlic, stirring frequently, until chicken is almost cooked, about 3 minutes.
- 3
Add carrot and a few spoonfuls of water and cook for 1 minute, stirring.
- 4
Add yellow peppers and bok choy and cook for 2 minutes.
- 5
Stir in the hoisin sauce mixture and tomatoes and cook, stirring frequently, until chicken is fully cooked and bok choy is tender but still crisp, about 2 minutes.
Tips
Have all ingredients prepped before you start cooking as this dish comes together quickly.
Do not overcrowd the wok or skillet to ensure vegetables cook evenly and chicken browns properly.
Bok choy releases moisture as it cooks; this helps deglaze the pan and creates more sauce.
Good to Know
Refrigerate leftover stir-fry in an airtight container for up to 3 days. Reheat gently in a wok or skillet over medium heat to retain crispness of vegetables.
Prep all vegetables and mince ginger and garlic up to 8 hours ahead; store in separate containers. Mix sauce components up to 24 hours in advance. Cook the stir-fry fresh just before serving.
Serve immediately over steamed rice, noodles, or cauliflower rice to capture the sauce.
Common Mistakes
Do not skip the 3-minute initial cook time to properly cook the chicken through; underdone chicken will remain rubbery when sauce is added.
Do not add sauce too early or vegetables will release excess water and the sauce will become watery.
Do not overcook bok choy or it will lose its crisp texture and become mushy.
Substitutions
Gluten-Free Swaps
General Alternatives
similar sweetness and texture