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This sesame chicken with bok choy and red peppers is a delicious, vitamin-packed stir-fry with amazing ginger and sriracha flavor!
Years ago, I used to make a sesame chicken dish that involved dipping chicken breasts in butter before coating them with cornflake crumbs, sesame seeds, Parmesan cheese, and spices before pan-frying them.
It was delicious, but it was also packed with sodium, fat, and carbs!
This version lightens things up by using egg whites instead of butter to help the sesame seeds adhere to the chicken. It’s so delicious alongside some nice vitamin- and fiber-packed Asian-flavored veggies.
If you’ve been looking for a tasty new stir fry, give this recipe a try!
How to make sesame chicken with bok choy and red peppers
This delicious dish comes together by coating and cooking the chicken, then stir-frying the vegetables and serving it all up.
You can see how I make the recipe in this short video or follow the step-by-step instructions below.
Step 1: In a small bowl, combine the tamari, ginger, agave, Sriracha sauce (if using), 1 tablespoon water, and 1 teaspoon cornstarch. Set aside.
Step 2: In a separate bowl, whisk together the egg whites, ¼ cup cornstarch, salt, and pepper. Stir in sesame seeds, then set aside.
Step 3: Heat 2 tablespoons of oil in a large skillet over medium-high heat.
Step 4: Dip a piece of chicken in the egg white mixture. Let the excess drain back into the bowl before placing the chicken in the hot skillet.
Step 5: Repeat with each piece of chicken, being careful not to overcrowd (depending on the size of your pan, you may need to do two batches).
Step 6: Cook the chicken until golden brown, about 4 minutes per side, then transfer to a plate and keep warm.
Step 7: Heat the remaining 1 tablespoon of oil in a wok or skillet over medium-high heat.
Step 8: Add the white pieces of the bok choy and cook for about 3 minutes.
Step 9: Add the red pepper and cook for about 2 minutes.
Step 10: Add the green pieces of bok choy and cook about a minute.
Step 11: Add the tamari mixture and cook until the liquid has thickened and the bok choy is tender, about 3 minutes.
Now you’re ready to serve your bok choy and red pepper stir fry alongside the sesame-coated chicken!
How to cook bok choy
Have you ever cooked bok choy? It’s become one of my favorite vegetables to stir-fry.
The most important thing I’ve found when cooking bok choy, especially when stir-frying, is that the white parts take longer to cook than the green leafy parts. That’s why I always separate the white from the green and throw the white parts into the wok first.
I add the greens at the very end, giving them just enough time to wilt. This helps to prevent overly-soggy greens.
Variations for your chicken
Cooking the chicken in the skillet is a great way to get it golden and crispy on each side.
However, you could also bake the chicken in the oven if that seems easier. You can coat the chicken, stick it in the oven, then get to work on the veggie stir-fry while it bakes.
Another variation would be to leave the sesame seeds out of the egg white mixture and sprinkle them on after you coat the chicken. You can try both ways and see which one works better for you.
Storage
This tasty dish is a great way to meal prep and have healthy meals ready to go throughout the week!
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Other healthy stir-fry recipes
I love using stir-fry methods to whip up dinner. In fact, it’s one of my favorite ways to get a meal on the table quickly! Here are a few more of my favorite stir-fry recipes:
You can also take a look at this roundup of low-carb chicken recipes for more inspiration.
When you’ve tried this stir-fry, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Sesame Chicken with Bok Choy and Red Peppers
Ingredients
- ¼ cup low-sodium tamari, (or soy sauce)
- 1 tablespoon grated fresh ginger
- 1 teaspoon agave nectar
- 2 teaspoons Sriracha sauce, (optional)
- 1 teaspoon plus ¼ cup cornstarch
- 2 large egg whites
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup sesame seeds
- 3 tablespoons peanut oil
- 2 chicken breasts, (about 1¼ pounds, cut in half lengthwise and pounded thin)
- 1 head bok choy, (about 1 pound, chopped, white pieces separated from green pieces)
- ½ large red bell pepper, (cut into strips)
Instructions
- In a small bowl, combine the tamari, ginger, agave, Sriracha sauce (if using), 1 tablespoon water, and 1 teaspoon cornstarch. Set aside.
- In a separate bowl, whisk together the egg whites, ¼ cup cornstarch, salt, and pepper. Stir in sesame seeds, then set aside.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- Dip a piece of chicken in the egg white mixture. Let the excess drain back into the bowl before placing the chicken in the hot skillet.
- Repeat with each piece of chicken, being careful not to overcrowd (depending on the size of your pan, you may need to do two batches).
- Cook the chicken until golden brown, about 4 minutes per side, then transfer to a plate and keep warm.
- Heat remaining 1 tablespoon of oil in a wok or skillet over medium-high heat.
- Add the white pieces of the bok choy and cook for about 3 minutes.
- Add the red pepper and cook for about 2 minutes.
- Add the green pieces of bok choy and cook about a minute.
- Add the tamari mixture and cook until the liquid has thickened and the bok choy is tender, about 3 minutes.
