This Bok Choy Chicken Stir Fry recipe is a great idea for dinner tonight! This Low Carb and Keto Dinner is EASY, healthy and takes just 30 minutes to make.
We decided to take a little non-traditional twist to our Cashew Chicken Lettuce Wraps. Next up, Bok Choy Chicken Stir Fry.
I’m so excited that you guys have been enjoying the cashew chicken lettuce wraps as much as I have, lets has some fun with bok choys now!
One day though I walked into our grocery store to find these beautiful bok choys on sale. I couldn’t resist and decided to play around with them a bit.
Cashews in large amounts are not specifically low carb. But in moderation, as with many foods, they can certainly be enjoyed on a low carb eating plan!
And just think of all the fiber and low carb goodness the bok choy adds! Check out our Low Carb Vegetables list if you are even questioning what vegetables you can enjoy while eating low carb.
This Low Carb Keto Bok Choy Chicken Stir Fry is so delicious, you’ll make it again and again. Trust me.
HOW YOU CAN ENJOY OUR BOK CHOY CHICKEN STIR FRY
You have a couple options here on how you can enjoy this recipe once it is made.
- Plain – Enjoy by itself. Easy, simple and nice when you are in a rush.
- Spoon – Spoon into lettuce wraps for Chicken Stir Fry Lettuce Wraps
- With a side – Enjoy with a side of cauliflower ‘rice’ like our recipe here.
My personal favorite is spooning into a lettuce wrap and enjoying with an extra splash of coconut aminos.
Reheating and Meal-preps. This recipe re-heats wonderfully so if you are looking for a good meal-prep for lunches or dinner this is it. This bok choy chicken stir fry is actually extremely easy to reheat and tastes amazing the next day. This has become a steady for weeknight meals in our family for this reason.
That and it’s dinner in under 30 minutes. You can’t beat that.
HOW MANY NET CARBS FOR OUR Bok Choy Chicken Stir Fry
7 Net Carbs when splitting the filling into 4 servings.
One serving is enough to fill at least 3-4 wraps. For me it is a filling and a satisfying dinner. If you pair that with a side of cauliflower rice then I think you would be extra full.
So however you divide the servings just keep in mind the info we are providing is for 1/4th of what the recipe makes.
Bok Choy Chicken Stir Fry
- 1 lb. boneless, skinless chicken breasts (cut into bit-sized pieces)
- 1 1/2 cup bok choy (cleaned and cut into 1/2 inch slices)
- 1/2 cup raw cashew pieces
- 1/2 cup stalks celery (sliced thin)
- 1/2 cup coconut milk (canned, full-fat)
- 2 tsp. garlic powder (or 3 cloves fresh garlic, minced)
- 1/3 cup shallot (both "cloves" minced)
- 1/4 cup coconut oil
- 2 Tablespoons coconut aminos
- 1/2 cup fresh cilantro (chopped)
- salt and pepper to taste after cooking
- Melt the oil in a large skillet and add the shallots, celery and garlic (if using fresh garlic). Sauté until shallots are translucent.
- Add the chicken and cook until browned. Then add the cashews, bok choy, garlic powder (if using) and finally, the coconut milk. Stir in between each addition.
- Cook until the meat is cooked through and the coconut milk has reduced down almost to a glaze rather than a sauce.
- Remove skillet from heat and quickly toss in the coconut aminos and fresh cilantro.
- Add salt and pepper to taste and serve.