<< Back to main

What to make with Bok Choy?

Posted 11/9/2017 8:30pm by Gayle Ganser.

We have been noticing that the Bok Choy is not something that everyone goes for at the market. We wanted to share a recipe that we had made during the summer for our CSA.

Thai Peanut Chicken

(Recipe can be found on the blog: Dinner at the Zoo: http://bit.ly/2vYCbjs

This recipe for Thai peanut chicken is a quick and easy stir fry with seared chicken and colorful vegetables, all tossed in a homemade peanut sauce. Serve it with a side of rice for a complete meal that’s ready in less than 30 minutes!


 Course Dinner, Main Course

 Cuisine Thai


 Prep Time 10 minutes

 Cook Time 20 minutes

 Total Time 30 minutes


 Servings 4 servings

 Calories 403 kcal

 Author Dinner at the Zoo


Ingredients (We ended up doubling everything)


  • 1 1/4 pound chicken breast , cut into 2 inch pieces
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 1 cup thinly sliced carrots
  • 4 baby bok choy , cut into quarters *We used one whole regular sizes bok choy and cut it up in bite size pieces*
  • 2 teaspoons minced fresh ginger
  • 1/2 teaspoon minced fresh garlic
  • 1/3 cup creamy peanut butter
  • 2 teaspoons fresh lime juice
  • 1 teaspoon packed brown sugar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup chopped salted peanuts
  • For serving: steamed rice (optional) (Can also use rice noodles)



  1. Heat 1 teaspoon of oil in a pan over medium high heat. Add the carrots and cook for 1-2 minutes. Add 2 tablespoons of water and cook, stirring occasionally, for 4-6 minutes until the water has cooked off and carrots have started to soften. * We realized it rook a little more water till the carrots started to soften*

  2. Add the bok choy to the pan and cook for 3-4 minutes more, until both bok choy and carrots are cooked through. Season the vegetables with salt and pepper to taste, then transfer to a plate and cover.

  3. Wipe out the pan with a paper towel.

  4. Heat the remaining 2 teaspoons of oil over high heat. Season the chicken generously and add to the pan. Cook, stirring occasionally, for 7-8 minutes or until chicken is browned and cooked through.

  5. While the chicken is cooking, make the peanut sauce. Place the ginger, garlic, peanut butter, lime juice, brown sugar, soy sauce, red pepper flakes and 2 tablespoons of water in a food processor; blend until smooth. Add more water to further thin the sauce if desired *We doubled everything in our recipe and added about 1/4 cup of water in the sauce to make it less thick*

  6. Return the vegetables to the pan with the chicken and cook until heated through, 1-2 minutes. Drizzle the peanut sauce over the top of the chicken and vegetables. Top with chopped peanuts and serve. 

  7. We decided to use rice noodles instead of rice. But you can use either. 

This was a delicious dish and something that we have kept note of for future dinners. We hope you enjoy this recipe and let us know if you try it. Please share pictures on our facebook of any recipes that you have tried with our veggies!


Thank you,


Eagle Point Farm Market