Asian Bok Choy Stir-Fry
Asian Bok Choy Stir-Fry Image

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
30 min


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


 *Substitute 1/4 teaspoon ground ginger.

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

Tip #1

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.


8Fat (mg)
75Cholesterol (mg)
1820Sodium (mg)
32Carbohydrates (g)
4Dietary Fiber
27Protein (g)


Explore reviews from
our online community

  October 27, 2016

Made this Saturday, very good! Will make again soon.

— says Yvonne Hicks
  January 25, 2015

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

— says sharon
  October 30, 2014

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!

— says Julie
  March 25, 2014

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.

— says Julia
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