Five Fast Stir-fry Recipes
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4
  • 4 bunches baby bok choy, chopped into 1-inch sections
  • 2 cloves garlic, minced
  • 1 tablespoon mirin (optional)
  • ¼ cup tamari or soy sauce
  • ¼ teaspoon Chinese five-spice
  • 1 tablespoon honey
  • 1 tablespoon grapeseed oil
  • 1 pound boneless chicken thigh, trimmed and diced into ½-inch pieces
  • 4 cups long-grain brown rice, cooked
  1. In a medium bowl, whisk together the garlic, mirin, tamari, five-spice, and honey. Add the chicken and stir to coat.
  2. Heat a wok or large sauté pan over medium-high heat. Add the oil, then the marinated chicken and sauté, stirring occasionally, for 7 minutes, or until the chicken is crispy on the edges and bounces back gently when pressed with a fork.
  3. Just before the chicken is finished, add the stalks of the bok choy leaves to the wok. Cover and let cook for 3 minutes. Add the remaining bok choy leaves, cover, and cook for 2 minutes more, or until the leaves are bright green.
  4. Add the rice and gently mix to combine. Serve warm in a large bowl, family-style.
For better flavor, cover and marinate the chicken for an hour before cooking.
Recipe by Jennifer Tyler Lee at