Asian Bok Choy Stir-Fry

Asian Bok Choy Stir-Fry

Straw mushrooms, snow peas and bok choy make this an authentically Asian stir-fry your family will love.

20 min. prep time
4 servings
353 Ratings


Teriyaki Glaze

3 tablespoons soy sauce
3 tablespoons mirin
3 tablespoons seasoned rice vinegar
2 tablespoons firmly packed brown sugar
2 tablespoons hoisin sauce
1 teaspoon finely chopped fresh garlic
1/2 teaspoon freshly grated ginger root*


2 tablespoons Land O Lakes® Butter
1 (14-ounce) package chicken breast tenders, cut into bite-sized pieces
1 cup snow peas, trimmed, cut in half
1/2 cup sliced onion
1 (15-ounce) can whole straw mushrooms, drained
1 (8-ounce) can sliced water chestnuts, drained
3 medium stalks (3 cups) bok choy, sliced 1 inch


Combine all teriyaki glaze ingredients in 1 1/2-quart saucepan; cook over medium heat 5-6 minutes or until liquid is reduced to thick paste. Set aside.

Melt butter in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring occasionally, 5-6 minutes or until golden brown and cooked through. Add snow peas, onion, mushrooms and water chestnuts. Cook 2-3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3-5 minutes or until greens are slightly wilted and stems are crisply tender. Stir in teriyaki sauce until chicken and vegetables are well coated.


*Substitute 1/4 teaspoon ground ginger.

Recipe Tip

Mirin is a condiment made from rice, often found in Japanese recipes. It adds sweetness and flavor. Mirin can be found in the Asian or gourmet section of large supermarkets as well as Asian markets.

Nutrition Facts (1 serving)

Calories: 320

Fat: 8g

Cholesterol: 75mg

Sodium: 1820mg

Carbohydrates: 32g

Dietary Fiber: 4g

Protein: 27g

Recipe #16059B©2015Land O'Lakes, Inc.

Recipe Comments & Reviews

this recipe is great I tried making asian at home but, I can never get the flavors of the sauce as good as some restaurants but, this does the trick I used celery instead of bok choy I also used shallots instead of onions to give it a onion garlic flavor and I also added green pepper so instead of one serving I got 2
I made this last night and it was delicious and will definitely make again. Next time though I would only use one square when cooking the chicken so it gets crispy, two was a little soupy for my taste. You can easily double the veggies in this recipe!
I added 1/2 cup red bell pepper (for color), and increased the onion by another half cup. Our family
has nicknamed the recipe "Ching-A-Ling, and even my son who was the pickiest eater loved it. This has become our Go-T0 meal when I'm too tired to do much else. It is delicious and nutritious, so what more could I ask for.

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