Busy day behind you, hungry kids at the table, and still wanting something tasty and healthy? Then this recipe is precisely what you need: 15-Minute Soy Chicken with Lemon Rice and Stir-Fried Bok Choy. A flavorful meal, packed with goodness, and ready in no time. In just 15 minutes, you'll have dinner on the table.
The sweet, sticky chicken goes perfectly with the fresh lemon rice and crispy bok choy. It's one of those dishes that makes you happy: quick, simple, and bursting with flavor.
Easy Soy Chicken Stir-Fry with Lemon Rice
I created this recipe thanks to a food blog swap-a monthly event where food bloggers cook from each other's blogs and give it their own twist. I explored the blog "Thuiskok" by Hanneke and Jolien (which sadly no longer exists). There were many great recipes, but this one caught my eye straightaway .
We love Asian-inspired dishes at home. That mix of salty chicken, fresh rice, and veggies? Always a win here. And honestly, on busy days, I would rather not think too hard. I need a recipe I can rely on. This is one of those recipes.
Tips & Tricks for the Best Quick Asian Chicken Dinner With Bok Choy and Rice
- Pat the chicken dry before cooking-less splatter and better browning.
- Let lemongrass cook with the rice for a fresh lemon flavor. No lemongrass? Just skip it.
- Want a sticky sauce? Let it reduce until it clings to the chicken.
- Don't overcook the bok choy-it should stay a bit crisp.
- Leftover chicken or veggies? Use them here.
- No bok choy? Try spinach, napa cabbage, or broccoli.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
Rice with lemon flavor
- 1 stick lemongrass
- 1 pound brown rice
Soy sauce chicken
- 1 pound chicken breast, into cubes
- 1 teaspoon Chinese five-spice powder
- ¼ teaspoon salt
- 1 tablespoon sunflower oil
- 3 tablespoons Kecap Manis, sweet soy sauce
- 2 tablespoons Japanese soy sauce
- 2 tablespoons sweet chili sauce
- 1 cup water
Stir-fry bok choy
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 clove garlic, squeezed
- 2 bushes bok choy, washed and sliced
- salt and pepper, at taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Cook the lemon rice.
- Smash the lemongrass with the side of a knife.1 stick lemongrass
- Bring a large pan of water to a boil, and add the rice and lemongrass. Cook following package directions.1 pound brown rice
- Remove the lemongrass after cooking and let the rice rest with the lid on.Tip: No lemongrass? Add a piece of lemon zest for a similar fresh touch.
Prepare the soy chicken (at the same time as the rice).
- Pat the chicken dry and cut it into pieces. Season with 5-spice powder and a little salt.1 pound chicken breast, 1 teaspoon Chinese five-spice powder, ¼ teaspoon salt
- Heat oil in a pan and brown the chicken all over (about 4 minutes).1 tablespoon sunflower oil
- Add kecap, soy sauce, chili sauce, and water.3 tablespoons Kecap Manis, 2 tablespoons Japanese soy sauce, 2 tablespoons sweet chili sauce, 1 cup water
- Simmer for 10 minutes until the sauce thickens and the chicken is glossy.
Stir-fry the bok choy (while the chicken is simmering).
- Heat oil in a wok or skillet.1 tablespoon vegetable oil
- Fry the onion and garlic for 2 minutes.1 onion, 1 clove garlic
- Slice the bok choy and add it to the pan.2 bushes bok choy
- Stir-fry for about 3 minutes until just tender.
- Season with salt and pepper.salt and pepper
Notes
- Fridge: Store chicken, rice, and bok choy in separate airtight containers. Keeps for 2 days.
- Reheat: Warm chicken and veggies in a pan with a splash of water. Microwave rice with a damp paper towel for 1 minute.
- Freezer: Store in airtight containers for up to 2 months. Freeze chicken, rice, and vegetables separately.
Nutrition
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