Cantonese Chicken & Bok Choy Stir-Fry

Name: Cantonese Chicken & Bok Choy Stir-Fry
Prep time: 20 min
Yield: 2 servings
Cuisine: China (Guangdong)
Ingredients: 180g chicken breast (thinly sliced); 2 cups baby bok choy (chopped); 2 cloves garlic (minced); 1 tsp fresh ginger (grated); 1 tbsp low-sodium soy sauce; 1 tsp Shaoxing wine (optional); 1 tsp cornstarch + 2 tbsp water; 1 tbsp vegetable oil; 1 cup steamed white rice

A clean Cantonese-style stir-fry featuring lean chicken breast and crisp baby bok choy in a light, low-sodium ginger sauce — the silky texture comes from a cornstarch slurry, not heavy seasoning.

Prep Time 20 min

Servings 2

Calories 285 kcal

CKD Rating Safe

Nutrition per serving

285

Calories

145mg

Phosphorus

145 / 800mg daily limit

290mg

Sodium

290 / 2000mg daily limit

280mg

Potassium

280 / 2000mg daily limit

CKD Dietitian Tip

Bok choy is one of the lowest-potassium leafy greens (~252 mg/cup cooked) — far safer than spinach or kale for CKD patients.

Ingredients

180g chicken breast (thinly sliced)
2 cups baby bok choy (chopped)
2 cloves garlic (minced)
1 tsp fresh ginger (grated)
1 tbsp low-sodium soy sauce
1 tsp Shaoxing wine (optional)
1 tsp cornstarch + 2 tbsp water
1 tbsp vegetable oil
1 cup steamed white rice

Low Potassium Low Sodium Quick

Instructions

1
Marinate chicken with 1 tsp soy sauce + 1 tsp cornstarch for 10 minutes.
2
Heat oil in wok over high heat. Add ginger and garlic, stir 15 seconds.
3
Add chicken in single layer. Sear 1 minute, then stir-fry 2 minutes until just cooked.
4
Add bok choy stems first (45 seconds), then leaves.
5
Pour in remaining soy sauce + Shaoxing wine. Toss.
6
Stir cornstarch slurry, drizzle in to glaze. Serve over rice.

Add to your meal plan

Send this recipe's nutrients to the CKD Meal Calculator to track your daily phosphorus, sodium & potassium totals.

← Back to all recipes

Cantonese Chicken & Bok Choy Stir-Fry

Nutrition per serving

Ingredients

Instructions

Add to your meal plan

More Chinese recipes