Chicken with bok choy and baby corn

Chicken with Bok Choy and Baby Corn

Course: Main Course
Cuisine: Chinese
Keyword: low carb stir fry, stir fry
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 Servings
Calories: 332kcal
Author: Lisa MarcAurele
A simple Asian inspired dish. This chicken with bok choy and baby corn stir-fry is made using nutritious low carb vegetables and seasoned with soy sauce.
Print Recipe


  • 2 tablespoons frying oil avocado oil or olive oil preferred
  • 1 1/2 pounds sliced chicken
  • 1 bunch bok choy trimmed, stems chopped
  • 15 ounces baby corn fresh or canned
  • 2 cloves garlic finely chopped
  • 2 1/2 tablespoons soy sauce or tamari, or coconut aminos


  • Heat 1 tablespoon oil in a wok or large frying pan over high heat until hot. Add the chicken and stir-fry tossing frequently for about 5 minutes or until just tender. Transfer chicken to a plate.
  • Heat remaining (1 tablespoon) in pan over medium to high heat and stir-fry the bok choy, corn and garlic for 5 minutes. Add chicken and soy sauce and toss over high heat.


19g total carbs, 9g Fiber, 10g Net carbs, 46g protein


Calories: 332kcal | Carbohydrates: 19g | Protein: 46g | Fat: 9g | Fiber: 9g

Additional Info

Net Carbs: 10 g | % Carbs: 13.1 % | % Protein: 60.3 % | % Fat: 26.6 %


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.