Tender baby bok choy cooked in a chicken broth, soy sauce and sesame oil sauce. I love this as a easy meal served over rice or noodles, but it’s also a tasty side dish for most chicken and meat dishes. A true 15 minute recipe from start to finish!
One of my favorite bok choy recipes
We grow lots of bok choy in our NYC garden and inside our apartment (did you know you can grow bok choy indoors?) so I’m always excited to make new recipes with it! I had to share this one because it’s on repeat for me because I cannot get enough!
This is one of my favorite baby bok choy recipes because the bok choy stays crisp and fresh, keeping it’s beautiful green hue, and is coated in a beyond delicious chicken broth/soy sauce/sesame oil sauce.
It’s as easy as adding all the ingredients to a large skillet, allowing to simmer and cooking the bok choy until it’s tender. Trust me, you’re going to love this bok choy recipe! And if you don’t love bok choy already…. this one is going to change it for you!
What you need to make baby bok choy in chicken broth
- Butter and garlic, to saute together.
- Baby bok choy, about 12-15 small bok choy heads, or as many that can fit into the skillet.
- Chicken broth, could also use vegetable broth if you want.
- Soy sauce, sesame oil and red pepper flakes for flavor for the sauce the bok choy is cooking in. If you want it spicy, add additional red pepper flakes.
How to Cook Baby Bok Choy
Wash bok choy until it’s fully cleaned under cold running water.
Saute minced garlic in butter in a large skillet. Add baby bok choy in the skillet. It’s going to look like too much bok choy but it will wilt significantly. 12-15 is a good number, but fit as many as you can into your skillet.
Add chicken broth, soy sauce, sesame oil and red pepper flakes and stir to fully coat the bok choy.
Bring to a low simmer rand continue to cook until the bok choy is tender and sauce starts to thicken up, this takes about 15 minutes.
Serve with a slotted spoon, using the extra sauce to pour on your noodles, rice or chicken. Enjoy!
How to Serve Baby Bok Choy
You can serve this next to soup dumplings, rice or noodles for a complete meal. Personally, I love this served on top of noodles! I always add a little hoisin sauce and chili crunch on top of my bok choy!
Or you can serve it as side dish next to your other favorite Chinese recipes, like Chinese Chicken and Broccoli, Chicken Chow Mein, Vegetable Lo Mein and General Tso’s Cauliflower too!
How to Store
If you have any leftover bok choy, store in an airtight container in the refrigerator for up to 4 days. To heat up, place in the microwave and heat up in 30 second increments until fully warm.
I often make a big batch of this on Sunday, to eat throughout the week for lunch on top of noodles!
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Tender Baby Bok Choy in Chicken Broth
PrintIngredients
- 2 tablespoons butter
- 3 cloves garlic minced
- 12-15 baby bok choy washed
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes
Instructions
- Melt butter in a large skillet over medium heat. Add minced garlic and saute until it’s lightly browned, about 2 minutes.
- Add bok choy, chicken broth, soy sauce, sesame oil and red pepper flakes into the skillet, stirring to fully coat the bok choy. It might seem like too much bok choy but it's going to wilt down while cooking.
- Bring to a low simmer and cook until bok choy softens and the sauce starts to thicken up, this takes about 10-15 minutes. During this time, flip the bok choy so both sides cook in the sauce.
- Once tender, remove bok choy with a slotted spoon and serve. I love pouring the extra sauce on top of the rice or noodles that I’m serving with the bok choy.
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