A delicious keto-friendly chicken bok choy stir fry recipe makes a perfect weeknight meal. The meat uses a low-carb coating instead of the traditional corn starch mix!
💛 Why you'll love it
If you ever crave Chinese food, pick up some bok choy and cook this low-carb stir fry!
Making a chicken and bok choy stir fry at home is much safer than ordering take-out from a Chinese restaurant. Most take-out places coat the chicken with flour and add cornstarch to thicken the sauce, and they rarely use gluten-free soy sauce.
My low-carb version won't give you the crash associated with American Chinese food, especially if you serve this up with some cauliflower rice instead of regular white rice.
In fact, you may actually have more energy eating these delicious Asian-inspired dishes. That's because they are so much lower in carbs than the food you get at a Chinese restaurant.
So, the next time you're craving Chinese take-out, give this chicken bok choy low-carb stir fry recipe a try. It's keto-friendly, gluten-free, and full of flavor.
The ingredients in a stir fry can be varied to what vegetables are on hand. The amount of meat is also arbitrary, and seasonings can be adjusted to taste.
Use boneless skinless chicken breasts for this recipe. This light protein will soak up all the flavors in the sauce.
The egg yolks help the coating stick to the chicken.
It doesn't take much coconut flour to coat the chicken breasts. This flour has a light flavor that doesn't stand out much.
Tamari or soy sauce
Either soy sauce or tamari sauce adds a fantastic umami flavor to the chicken!
The baby bok choy is the most important ingredient. It's the veggie that gives the dish the Chinese flair.
Use your favorite type of mushrooms in this recipe. Baby Bella or shiitake will both taste delicious. Slice them, so they cook faster.
Freshly minced garlic will give the entire dish a bunch more flavor.
I used sesame oil for an authentic Asian flavor, but olive or avocado oil is better than seed oil.
Salt and pepper
Add salt and pepper to taste. A few sprinkles over the entire skillet of food should do it.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Use a wok for chicken bok choy. A large wok will give you more surface area for the stir fry.
- Cut chicken thin. Cut the chicken breasts into thin strips so that they cook quicker.
- Don't overcook it. Just stir fry it until the bok choy is crisp-tender.
This stir fry could not be easier! I love making stir fries because you just combine all the ingredients in a skillet and cook them together. It's incredibly simple.
Cut and coat chicken
The very first step is to cut the chicken into thin strips. Then, dip them into the egg mixture.
Slice bok choy
Slice the bok choy into small bite-sized pieces.
Saute garlic and oil
Heat the sesame oil in your skillet or wok. Cook the garlic until it turns a golden brown color.
Stir fry chicken
After the garlic is cooked, add the coated chicken strips. Stir fry them until they are no longer pink.
Add mushrooms and bok choy
Stir in the mushrooms and bok choy and keep stir-frying everything together until the vegetables are tender.
Serve immediately - it tastes amazing when it is hot and fresh off the stove!
🍽️ Serving suggestions
The chicken bok choy low-carb stir fry was super delicious. I served it with some cauliflower rice on the side.
I also made some regular white or brown rice for those who don't mind the extra carbs. Cooked rice, like brown rice, is a very common side dish in Chinese recipes.
To keep this bok choy chicken recipe keto-friendly, serve it with your favorite cauliflower rice recipe.
Top this dish with toasted sesame seeds for a little extra nuttiness. I love adding sesame seeds to any Asian dish I make.
At the end, garnish with green onions to add more pops of green color (and extra flavor too).
There are a lot of different ways you can make this stir fry. If you make any changes, please let me know in the comments!
- Use napa cabbage. If you can't find bok choy, napa cabbage is a good substitute. Or try another healthy low-carb vegetable.
- Any veggies will work. You don't have to use Asian vegetables to make a great stir fry. I just use whatever meat and vegetables I have and fry them up together.
- Skip the egg mixture. You don't even have to coat the meat first with an egg mixture if you want to save some time.
- Sprinkle in vinegar for tanginess. Rice vinegar or rice wine vinegar will enhance the flavors in this dish.
- Make it spicier. Add some fresh ginger with the minced garlic.
- Use other types of sauce. Fish sauce or oyster sauce are popular things to add to stir fry recipes.
Here are some questions people often ask about making low-carb stir fry. If you don't see your question in this list, please leave it in the comments.
No, I do not recommend using canola oil on the keto diet. It is a highly refined oil, so I suggest avoiding it.
Yes, you can slice some boneless and skinless chicken thighs and use them instead of chicken breasts.
You can certainly add a little sweetener to the stir fry to add a depth of flavor. This low-carb sweetener guide will help you choose the best one.
Store leftover stir fry in an airtight container in the refrigerator for up to three days.
📚 Related recipes
Want to do more keto Chinese cooking? Here are a few more Asian-inspired dishes and keto dinner ideas you may enjoy.
- Salt And Pepper Chicken is a light and mild recipe that you can change up in a variety of ways.
- Pork Stir Fry With Broccoli is a really quick and easy recipe that you can make with leftover pork chops or pork loin.
- Keto Pork Fried Rice is another classic Chinese recipe that is made to be low-carb and keto-friendly.
- Char Siu Chinese BBQ Pork stands out as one of my favorite Chinese recipes of all time.
- Keto Egg Drop Soup is a really light soup that you can add as a starter to any Asian meal.
Chicken Bok Choy Stir Fry
- Cut the chicken into thin slices.
- Mix 1 teaspoon soy sauce, egg yolks and coconut flour. Coat chicken with egg yolk mixture and let sit.
- Slice bok choy into small bite size pieces.
- Heat sesame oil in large skillet or wok. Cook garlic in oil until golden.
- Add chicken to skillet and stir fry until no longer pink.
- Stir in mushrooms and bok choy. Continue to cook and stir until vegetables are tender.
- Add additional soy sauce, salt and pepper to taste.
- bell peppers
- fresh grated ginger
- fish sauce
- sesame oil
Array ( [serving_size] => 364 [calories] => 188 [carbohydrates] => 3 [protein] => 24 [fat] => 9 [saturated_fat] => 2 [cholesterol] => 156 [sodium] => 423 [potassium] => 130 [fiber] => 1 [sugar] => 1 [vitamin_a] => 1800 [vitamin_c] => 23.9 [calcium] => 60 [iron] => 1.1 [serving_unit] => g )
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First published December 3, 2010. Last updated August 11, 2022, with new images and additional recipe information.