Lemongrass Chicken with Bok Choy

Name: Lemongrass Chicken with Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 75 min
Ingredients: 3 lemongrass stalks (finely chopped, white parts only); 1/4 cup soy sauce (all-purpose, regular); 1 tablespoon fresh ginger (minced); 3 large garlic cloves (pressed); 2 tablespoons honey; 1/2 teaspoon crushed red pepper flakes; 1/2 lime (juice of); 2 teaspoons sesame seed oil; 8 chicken thighs (boneless, skinless, diced into bite size pieces); 1 tablespoon neutral cooking oil (I use avocado oil); 1 lb. Shiitake mushrooms; 4 baby bok choy; 1 tablespoon sesame seeds; 2 scallions (finely chopped)

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This Lemongrass Chicken with Bok Choy and shiitake mushrooms is definitely a great dish to make for dinner. It's so delicious! The combination of the simple marinade and the citrusy lemongrass flavor tastes amazing with the bok choy, shiitake mushrooms, and chicken thighs. The aroma of cooked garlic, ginger, and lemongrass is indescribable!

Lemongrass Chicken with Bok Choy on a large white serving platter.

The chicken thighs are cooked similarly to our Stir-Fried Chicken Thighs and Super Easy Sautéed Chicken Thighs but with Asian-inspired flavors! The addition of lemongrass, ginger, and soy sauce infuses the chicken with a fragrant, zesty kick that sets it apart from the more traditional savory profiles. The honey and lime add a perfect balance of sweetness and tang.

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Ingredients
Substitutions and variations
Preparation
Top Tips
Frequently Asked Questions
Serving suggestions
Other meat recipes
Recipe
Comments

Ingredients

Chicken Thighs: use boneless, skinless chicken thighs. We will be cutting each chicken thigh into 4 to 6 bite-size pieces.
Baby Bok Choy: Choose bright and vibrant bok choy. Look for firm leaves, not wilted. The stalks should have no brown spots. I like using baby bok choy in the recipe because they have smaller leaves and are sweeter in flavor.
Shiitake Mushrooms: They add so much earthiness to the dish! They are so healthy too! You can use shiitake mushrooms in my Sautéed Cabbage with Mushrooms and Bacon recipe or this Parmesan Pasta with Roasted Vegetables recipe, among others. To prepare the mushrooms for sautéing, use a damp paper towel and wipe off any dirt.
The marinade: This aromatic and flavorful marinade is everything! A combination of finely chopped lemongrass, minced ginger and garlic, a little bit of red chili flakes and some lime juice, soy sauce, honey, and sesame seed oil. So good! We marinate the chicken in the sauce and use some of the sauce to sauté the bok choy and shiitake mushrooms.

see the recipe card at the end of this post for the full ingredient list and quantities

Substitutions and variations

Chicken: Make it a seafood dish and swap the chicken for shrimp! Marinate the shrimp for about 15 minutes (as they absorb flavors quickly) and cook them until they turn pink and opaque. If you like shrimp recipes, you have to try these Beef and Popcorn Shrimp Tacos or this Sautéed Seafood Medley recipe.
Soy Sauce: For a gluten-free alternative, use tamari or coconut aminos (like we do in this Seaweed Salad and Ahi Tuna Appetizer recipe) in place of soy sauce. Both will provide umami flavor without gluten.
Shiitake Mushrooms: If Shiitake mushrooms are unavailable, use other varieties like cremini, button, or oyster mushrooms.
Lemongrass: If you can't find lemongrass, you can use a combination of lemon zest and a bit more ginger to mimic its bright, citrusy notes.
Bok Choy: If bok choy is unavailable, you can use other leafy greens like Swiss chard, spinach, or kale. Adjust the cooking time as these cook faster.
Make it spicier: Add fresh chopped chilies or a splash of sriracha to the marinade for an extra kick of heat. You can also sprinkle crushed red pepper flakes directly on the chicken before serving.
Make it creamy: Add a few tablespoons of coconut milk to the reserved marinade before cooking the bok choy. This will create a creamy sauce that complements the lemongrass flavor beautifully.
Grill it: Instead of cooking the chicken in a skillet, grill the marinated chicken thighs on a barbecue for a smoky flavor. Thread the bite-sized chicken pieces onto skewers, as we do with beef pieces in this Cinnamon Pineapple and Beef Appetizer recipe. This prevents them from falling through the grill grates and makes them easier to flip. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. You can also grill the chicken thighs in larger pieces first and then cut them into bite-sized pieces after grilling.

Preparation

STEP 1: Prepare ingredients

all ingredients prepared in separate bowls.

Cut the boneless, skinless chicken thighs into bite-sized pieces. Rinse the baby bok choy, cut them in half lengthwise, and pat them dry. Trim the tough outer layers of the lemongrass stalks then chop the tender inner core.

STEP 2: Prepare the marinade

Combine all marinade ingredients in a blender and blend until smooth. Alternatively, you can also add all the marinade ingredients to a mixing bowl and mix until well combined.

STEP 3: Marinate chicken

marinated chicken pieces in a large glass mixing bowl.

Place the chicken pieces in a large mixing bowl. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.

STEP 4: Cook chicken and mushrooms

Cooked chicken with mushrooms on a large white serving platter.

Heat oil in a large wok or skillet over medium-high heat. Add the marinated chicken pieces (reserving any leftover marinade) and cook until almost cooked through, stirring occasionally. Once the chicken is nearly done, add the Shiitake mushrooms and continue cooking until the liquid the chicken has released is evaporated and the chicken is browned and crisped. Transfer the chicken and mushrooms to a serving platter.

STEP 5: Cook bok choy

Bok choy searing in a skillet with leftover marinade poured over it.

In the same skillet, place the bok choy halves cut side down. Sear until they develop a nice color, about 2-3 minutes. Flip the bok choy, pour the reserved marinade over them, and cook for an additional 2-3 minutes, or until the bok choy is tender but still crisp.

STEP 6: Assemble

Arrange the seared bok choy on the serving platter alongside the chicken and mushrooms. Sprinkle with sesame seeds and finely chopped scallions for garnish.

Top Tips

For the best flavor, marinate the chicken for at least 30 minutes, but if you have more time, marinating for a few hours or even overnight will intensify the flavors.
Always remember to reserve some marinade for cooking the bok choy. It adds extra flavor to the vegetables and brings the dish together.
To achieve a nice sear on the bok choy, ensure the skillet is hot and the bok choy is well-dried before placing it cut-side down.
Taste the sauce before serving and adjust seasoning if needed. If it’s too salty, add a bit more honey to balance it out.

Frequently Asked Questions

Can I substitute fresh lemongrass for lemongrass paste?

I found that fresh lemongrass is not always readily available at a grocery store. In that case, you can substitute for the tubes of lemongrass paste, which are usually available with other herb pastes in the produce area. You will need about 1 tablespoon of lemongrass paste for this recipe.

How should I store leftover lemongrass?

If you intend to use the lemongrass within 2 weeks of purchasing, loosely wrap the lemongrass with a damp paper towel and store it in the fridge. If you are not planning on cooking with the leftover lemongrass within a few weeks of buying it, you can freeze the stalks by placing them in freezer bags. When ready to use, simply thaw beforehand.

Serving suggestions

Serve over mashed potatoes, rice, rice noodles, or over couscous. It tastes amazing on anything! You may also like to make these Healthy Turmeric Oven Roasted Vegetables and serve them over the chicken pieces. A fresh salad, such as this Arugula and Spinach Salad, this Pear and Fennel Salad, or the Asparagus Kale Salad, will taste great on the side.

Other meat recipes

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