Golden Skillet Chicken and Bok Choy Tossed in a Rich Garlic Soy Glaze
Description
A quick, flavorful skillet meal that combines juicy, golden-browned chicken with tender bok choy, all enveloped in a glossy, garlicky soy glaze. Perfect for a weeknight dinner, this dish is a harmonious mix of umami, garlic warmth, and a subtle sweet-savory balance. It’s simple enough for busy nights but impressive enough for guests.
Ingredients (Serves 2-3)
Chicken:
2 large boneless, skinless chicken breasts (or thighs for juicier meat), sliced into 1-inch strips
Salt & pepper, to taste
1 tbsp cornstarch (optional, for crispier sear)
Vegetables:
2 small heads of bok choy, halved or quartered depending on size
1 medium carrot, thinly sliced (optional, for color & sweetness)
2 green onions, sliced (for garnish)
Garlic Soy Glaze:
3 cloves garlic, minced
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp oyster sauce (optional, adds depth)
1 tbsp honey or maple syrup
1 tsp sesame oil
½ tsp chili flakes (optional, for a hint of heat)
¼ cup water or low-sodium chicken broth
Cooking:
2 tbsp vegetable oil (or any high-heat oil)
Sesame seeds (for garnish, optional)
Instructions
Prep the Chicken:
Pat the chicken dry and season with salt and pepper. Toss in cornstarch if using. This helps get a golden crust.
Cook the Chicken:
Heat 1 tbsp oil in a large skillet over medium-high heat.
Add chicken in a single layer and sear until golden brown, about 3-4 minutes per side. Remove and set aside.
Sauté Garlic and Vegetables:
In the same skillet, add the remaining oil.
Sauté garlic until fragrant, about 30 seconds.
Add carrots (if using) and stir-fry for 1-2 minutes.
Add bok choy and stir-fry until just tender, about 2-3 minutes, keeping it crisp.
Prepare the Glaze:
In a small bowl, mix soy sauce, oyster sauce, honey, sesame oil, chili flakes, and water/broth.
Combine and Toss:
Return the chicken to the skillet and pour the glaze over everything.
Toss well to coat chicken and vegetables evenly. Cook for another 1-2 minutes until the glaze thickens slightly.
Serve:
Transfer to a serving plate, garnish with green onions and sesame seeds.
Serve over steamed rice or noodles if desired.
Time
Prep Time: 10-15 minutes
Cook Time: 10-12 minutes
Total Time: 20-25 minutes
Tips & Q&A
Q1: Can I use frozen chicken or bok choy?
A: Yes, but thaw chicken completely for even cooking. Frozen bok choy works if quickly sautéed; excess water may need draining.
Q2: Can this dish be made spicy?
A: Absolutely! Increase chili flakes or add a dash of Sriracha to the glaze.
Q3: Can I substitute the soy sauce?
A: Yes, tamari for gluten-free or coconut aminos for a milder flavor.
Q4: How do I make the glaze thicker?
A: Mix 1 tsp cornstarch with 1 tbsp water and stir in during the last minute of cooking.
Q5: Can I make this ahead?
A: The chicken can be cooked ahead, but bok choy is best fresh. Reheat gently and add bok choy at the end for best texture.