Ginger Chicken with Bok Choy and Cauliflower Rice

Ingredient Highlight- Ginger is a powerhouse root—rich in anti‑inflammatory and antioxidant properties, supportive of digestive and cardiovascular health, and known to help promote healthy blood sugar control and insulin sensitivity. It’s no wonder many call it the medicinal root.

This Ginger Chicken with Bok Choy and Cauliflower Rice may be a mouthful to say, but I promise every bite is an even more delicious mouthful of bright, savory Asian-inspired flavors. It comes together in minutes, satisfies even the pickiest eaters, and reheats beautifully. It’s perfect for busy weeknights or meal prep. Yes, that first sentence was a mouthful too, but honestly, it sums up the whole dish. Once you make it, you’ll understand exactly what I mean.

I actually demoed this recipe in my kitchen for a group of friends who wanted some healthy meal-prep inspiration. With just two large frying pans and less than 20 minutes, I cooked the entire dish right in front of them. They were shocked at how quickly it came together and even more excited to learn how to cook bok choy so it turns out tender, flavorful, and never soggy. If you have three pans, the process is even faster, but even with two it’s totally doable; just cook the bok choy first, then move on to the chicken and cauliflower rice. This recipe is simple, vibrant, and full of fresh ginger, garlic, and crisp veggies. It’s the kind of dish that makes you feel good after eating it, and even better knowing you can whip it up anytime with minimal effort.

Ginger Chicken with Bok Choy and Cauliflower Rice

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Author: Dawn Rofrano

Serves: 4

Ingredients

FOR THE CHICKEN-1 package chicken tenders (about 14 tenders)
1½ tsp pink Himalayan salt, divided
¼ tsp garlic powder
¾ tbsp unrefined coconut oil
1-2 tbsp dried onion flakes
FOR THE BOK CHOY-4 small bunches baby bok choy
2 tbsp fresh ginger, peeled and shredded
4–6 garlic cloves, shredded
1 tbsp unrefined coconut oil
½ tsp pink Himalayan salt
FOR THE RICE- 2 (12-oz) bags frozen cauliflower rice
1 tbsp unrefined coconut oil
½ tsp pink Himalayan salt
1 tbsp dried onion flakes
3 scallion stalks

Instructions

PREP- Wash bok choy and roughly julienne them. Thaw out cauliflower rice. Season chicken tenders with half the salt and ¼ tsp garlic powder and 1 tbsp of onion flakes. Set aside.
COOK THE BOK CHOY- Heat 1 tbsp oil in a deep frying pan over medium heat.
Add shredded ginger and garlic. Sauté until fragrant and lightly golden.
Add chopped bok choy and ¼ tsp salt. Stir gently and cook until just tender 3-5 min. Remove from pan and set aside in a serving dish.
COOK THE CHICKEN- In a separate frying pan, heat 1 tbsp oil over medium heat. Once oil is hot, add seasoned chicken tenders face down and season other side with the rest of the salt and other half of dried onion flakes. Cook until golden and fully cooked through about 3-4 min. each side. Set aside with cover to stay warm.
COOK THE CAULIFLOWER RICE- Using the same pan from the bok choy, add 1 tbsp coconut oil and dried onion flakes and chopped scallions.
Add cauliflower rice into pan over medium heat. Do not stir for about 8 min. to allow it to brown and develop flavor. Once golden, stir and season with ½ tsp salt.

Notes

To Serve
Plate cauliflower rice first, top with ginger bok choy, and finish with chicken tenders. Simple, nourishing, and packed with flavor! Sometimes I will add Eden’s Gomasio sesame seeds over the bok choy and chicken.✨

My little sous chef, or rather my taste tester of things that fall to the floor, approves of this recipe too! This recipe is fun for the kids (or grown-up kids) to dip in my Zesty Lemon Dressing; it makes it a little more gourmet with the dressing for us matured kids.✨

With a Spoonful of Health,