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+ servings

Chinese Chicken Stir Fry

Chinese chicken stir fry is made completely from scratch in less than 30 minutes!! Healthy, delicious and easy, this weeknight dinner will be your favorite!


  • 2 chicken breasts, boneless and skinless
  • 1 cup Chinese stir-fry sauce, Note 1
  • 4 baby bok choys, washed (Note 2)
  • 1 bell pepper, Note 3
  • 2 green onions
  • 1 teaspoon avocado oil, or any cooking oil
  • Cooked white rice for serving


  • Thinly slice the chicken breast.
  • In a bowl, place sliced chicken breast and pour half of the sauce. Mix well and rest while you prepare the vegetables.
  • Meanwhile, slice bok choy's. Core and slice bell peppers into thin strips. Cut the green onions.
  • Heat a large skillet (I use 12-inch skillet) over medium high heat.
  • Add oil. When it’s simmering add the chicken and spread it out evenly all over the skillet. Cook the meat, undisturbed, for 1-2 minutes, or until they’re nicely browned on the bottom. Then gently stir to cook other side, another 2 minutes. Transfer the chicken onto a clean plate.
  • Add the white part of green onions, bok choy, and bell pepper and stir fry for 2-3 minutes.
  • Pour in the remaining half of the stir-fry sauce and cook until thickened, about a minute.
  • Stir in the chicken and cook until chicken is heated through, about another minute or so.
  • Serve immediately with some rice and green part of green onions.


Note 1: My homemade Chinese stir-fry sauce is the best for this stir fry. You can easily make it ahead for the week.
Note 2: You can substitute any kind of vegetables for bok choy and bell peppers. Broccoli, cauliflower, snow peas, carrots are also great alternatives.
Note 3: You can use a combination of different colored bell pepper. I used half red and half yellow bell peppers.
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