Chicken Stir Fry Recipe

This basic chicken stir fry recipe is easy to make and tastes delicious by itself or served over rice.

I do love a good stir fry, and better still is when the sauce or “glaze” is nice and thick and coats everything evenly. I’ve really taken to using arrowroot powder lately just for that reason. It’s wonderful stuff and does a great job thickening and creating that wonderful glaze we love on Asian-style foods.

I have served this over rice, over cauliflower rice, and enjoyed it by itself. Any way you serve it, it’ll be quite tasty.

You can substitute the arrowroot powder with cornstarch if you wish. I just prefer to avoid corn these days, so I never use it anymore.

The important this to remember is that you must cook the harder parts of the bok choy first. Otherwise, you’ll end up with a dish feels too undercooked. So make sure the stalks are well cooked first.

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Chicken Stir Fry Recipe

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Course: Main Course
Cuisine: Asian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 3 servings
Calories: 332kcal


  • 5 cups thinly sliced bok choy (about 1 large head)
  • 1 cup chopped yellow onion
  • 1 cup chicken broth (no sugar added, low sodium is best)
  • 2 medium garlic cloves
  • 1 ½ lb. boneless, skinless chicken breasts (chopped into bite-size pieces)
  • ¼ cup coconut aminos
  • 1 tbsp. arrowroot powder
  • 2 tbsp. water
  • ¼ tsp. salt
  • ½ tsp. ground black pepper
  • shredded carrots for garnish


  • In a large skillet, combine the white (harder) parts of the bok choy and the onion with the chicken broth. Bring to a low boil and cook until they are partially soft.
    Step on of this Chicken Stir Fry Recipe is to sauté the white parts of the bok choy with the onions in the broth.
  • Add in the remaining greens of the bok choy leaves, the garlic, chicken and the coconut aminos. Cook until chicken is nearly done cooking. (about 10-15 minutes). Stir frequently.
    Step two is to add in the chicken and the green parts of the bok choy.
  • When the chicken is cooked through, there should still be at least a small amount of liquid left in the pan.
    When done, there will be a little broth still in the pan.
  • In a small bowl, whisk together the arrowroot powder and water until the arrowroot is totally dissolved. Pour it into the pan and stir.
    Next, make a slurry with the arrowroot powder.
  • If you feel like you don't have enough sauce to really glaze everything well, you can add a little extra chicken broth.
    Add the slurry to coat the chicken and vegetables.
  • Season with salt and pepper and garnish with carrots.
    Finally, season this Chicken Stir Fry Recipe with salt and pepper and garnish with shredded carrots if desired.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 0.33the recipe | Calories: 332kcal | Carbohydrates: 15g | Protein: 51g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 1274mg | Potassium: 1274mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5281IU | Vitamin C: 65mg | Calcium: 154mg | Iron: 2mg

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