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Lemongrass Chicken with Bok Choyon a white serving platter over blue towel

Lemongrass Chicken with Bok Choy

  • Author:
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


This Lemongrass Chicken with Bok Choy and shiitake mushrooms is so delicious! The combination of the simple marinade and the citrusy lemongrass flavor tastes amazing with the bok choy, shiitake mushrooms and the chicken thighs. 


Units Scale
  • 1/4 cup regular, all-purpose, soy sauce
  • 1 tablespoon fresh ginger, minced
  • 3 large garlic cloves, pressed
  • 2 trimmed lemongrass stalks, finely chopped
  • 2 tablespoons honey
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 lime
  • 1 teaspoon sesame seed oil
  • 1 tablespoon neutral cooking oil
  • 8 chicken thighs, boneless, skinless
  • 4 baby bok choy
  • 1 lb. Shiitake mushrooms

To garnish:

  • 1 tablespoon sesame seeds
  • 2 scallions, finely chopped


  1. Prepare the marinade: In a large bowl combine all marinade ingredients (soy sauce through sesame seed oil) and mix well. Pour about 2 tablespoons of the marinade and 1 tablespoon of the cooking oil into a large wok or a non-stick skillet to be used later for sautéing the bok choy.
  2. Prepare the chicken: using a cutting board and a sharp knife, cut each chicken thigh into 4 to 6 bitesize pieces and place the chicken thighs in the bowl with the marinade. Mix well to combine. Cover with plastic wrap and place in the refrigerator to marinate.
  3. Sauté the Bok Choy:  rinse each baby bok choy under cold running water and remove any dirt. Place the bok choy on a paper towel, or a clean dish towel, and pat to dry the leaves. Transfer the bok choy onto a cutting board and cut each bok choy down the center of the stalk. Heat the skillet with the marinade and cooking oil over medium-high heat, until sizzling hot and sauté the bok choy for about 2 minutes per side, without moving. Transfer the bok choy to a large plate or platter and set aside.
  4. Sauté the Shiitake Mushrooms: in the same wok/skillet you used to cook the bok choy, heat 1 tablespoon of cooking oil over medium-high heat. Add the mushrooms and sauté for about 5 minutes (and until tender), stirring occasionally. Transfer the mushrooms to the plate with the cooked bok choy and set aside.
  5. Sauté the Chicken: using tongs, place about half of the chicken thighs onto the heated skillet, so as not to overcrowd. Sauté each side for 4 to 5 minutes, until browned. Transfer the cooked chicken onto the plate with the bok choy and mushrooms and sauté the second batch of the chicken. Do not discard the leftover marinade.
  6. Combine and serve: add the first batch of the chicken and the shiitake mushrooms back into the skillet and pour the marinade that was leftover from marinating the chicken into the skillet. Sauté, stirring occasionally, for about 1 minute. Transfer the bok choy onto the skillet and sauté for another two minutes.


  • if fresh lemongrass is not available, you can use about 1 tablespoon of lemongrass paste
  • Prep Time: 20
  • Cook Time: 30
  • Category: Main Dishes
  • Method: Stove-top
  • Cuisine: Thai inspired

Keywords: Lemongrass chicken, main dishes, dinner ideas, shiitake mushrooms, bok choy