Sesame Chicken with Bok Choy and Red Peppers

Sesame Chicken with Bok Choy and Red Peppers

Sesame chicken stir-fry featuring vitamin-packed bok choy and red bell peppers plus the flavors of ginger and sriracha
Course Main Course
Cuisine Asian
Keyword easy dinner recipes, sesame chicken
Prep Time 8 minutes
Cook Time 6 minutes
Total Time 14 minutes
Servings 4 servings
Calories 387 kcal
Author Adapted from Real Simple


  • ¼ cup low-sodium tamari or soy sauce gluten-free, if necessary
  • 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 or sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup sesame seeds
  • 3 tablespoons peanut oil
  • 2 chicken breast halves 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


  1. In a small bowl, combine tamari, ginger, agave, Sriracha sauce (if using), 1 tablespoon water, and 1 teaspoon cornstarch. Set aside.
  2. In a bowl, whisk together the egg whites, ¼ cup cornstarch, salt, and pepper. Stir in sesame seeds. Set aside.
  3. Heat 2 tablespoons oil in large skillet over medium-high heat. Dip chicken in egg white mixture and let excess drain back into bowl. Add chicken pieces to skillet, being careful not to overcrowd (you may need to do two batches, depending on the size of your pan). Cook until golden brown, about 4 minutes per side. Transfer to plate and keep warm.
  4. Heat remaining 1 tablespoon oil in wok or skillet over medium-high heat. Add the white pieces of 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 liquid has thickened and bok choy is tender, about 3 minutes.
  5. Serve bok choy with chicken.

Recipe Video