Ginger Pepper Chicken and Bok Choy Recipe

Name: Ginger Pepper Chicken and Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Boneless Chicken Thighs; 5 whole Medium Carrots; 1- 1/4 pound Bok Choy; 1 bunch (about 6 Stalks) Green Onions; 1 teaspoon Peanut Oil; 1- 1/2 cup Low Sodium Chicken Stock; 5 Tablespoons Light Brown Sugar; 4 Tablespoons Low Sodium Soy Sauce; 1 Tablespoon Rice Wine Vinegar; 1- 1/2 teaspoon Ground Ginger; 3/4 teaspoons Dry Garlic; 1/2 teaspoons Black Pepper; 2 Tablespoons Arrowroot Flour

Servings: persons

4 whole Boneless Chicken Thighs
5 whole Medium Carrots
1- 1/4 pound Bok Choy
1 bunch (about 6 Stalks) Green Onions
1 teaspoon Peanut Oil
1- 1/2 cup Low Sodium Chicken Stock
5 Tablespoons Light Brown Sugar
4 Tablespoons Low Sodium Soy Sauce
1 Tablespoon Rice Wine Vinegar
1- 1/2 teaspoon Ground Ginger
3/4 teaspoons Dry Garlic
1/2 teaspoons Black Pepper
2 Tablespoons Arrowroot Flour

1
1.
2
Prep chicken and vegetables.
3
Cut chicken and carrots into long strips, coarsely chop bok choy, and dice green onions.
4
2.
5
In a skillet, heat peanut oil over medium high heat.
6
After waiting a couple of minutes for oil to heat up, add chicken to pan and brown.
7
This will take about 5 minutes, and youll need to flip chicken midway.
8
After chicken is cooked, set aside in a dish.
9
3.
10
Add carrots to hot pan that chicken was in.
11
Cook for about 4 minutes so that carrots begin to soften and brown, but are still firm.
12
Once finished, set aside in the dish with chicken.
13
4.
14
Add bok choy to hot pan.
15
Cook for 5 minutes, stirring frequently, until bok choy is wilted and soft, and then add carrots and chicken back into the pan.
16
5.
17
While vegetables are cooking, work on sauce to cut on cooking time.
18
To begin, add chicken stock, brown sugar, soy sauce, rice wine vinegar, ground ginger, dry garlic, black pepper, and arrowroot flour to a sauce pan and whisk well, making sure any arrowroot flour lumps are dissolved.
19
Turn burner to medium-low heat and bring sauce to a simmer, stirring frequently.
20
Simmer for 2 minutes, allowing time for the sauce to thicken and then remove from heat.
21
6.
22
Pour ginger pepper sauce over chicken and vegetables, then youre ready to serve!

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 whole Boneless Chicken Thighs, 5 whole Medium Carrots, 1- 1/4 pound Bok Choy, 1 bunch (about 6 Stalks) Green Onions, and more.

Yes, Ginger Pepper Chicken and Bok Choy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ginger Pepper Chicken and Bok Choy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions