Miso Ginger Chicken with Bok Choy Stir-Fry

Using frozen riced cauliflower helps shorten prep time so this nutritious bowl is on the table quickly. If baby bok choy isn’t readily available, chop up about 7 cups of regular bok choy. Garnish with sliced red chiles for color and heat.

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Prep Time
20 min
20 min


  • 6 cups frozen riced cauliflower (1½ lb) (see tip, below)

    4½ tbsp avocado oil, divided

  • 3/4 tsp sea salt, divided

  • 1/4 tsp + pinch ground black pepper

  • 2 tbsp coconut aminos

  • 1 tbsp toasted sesame oil

  • 2 tsp arrowroot, divided

  • 1 tsp white miso paste

  • 1 lb boneless, skinless chicken tenders, cut into 1-inch pieces

  • 6 heads baby bok choy (about 1 3/4 lb), trimmed and chopped

  • 1 tbsp peeled and minced fresh ginger

  • 2 cloves garlic, minced


1. Preheat oven to 400ºF. In a large bowl, toss together riced cauliflower, 1½ tbsp avocado oil, ½ tsp salt and ¼ tsp pepper. Spread on 2 large baking sheets and bake, rotating and switching pans and stirring halfway through, until tender, 10 to 12 minutes.

2. Meanwhile, in a small bowl, whisk together coconut aminos, sesame oil, ½ tsp arrowroot and miso. Set aside.

3. In a large skillet on medium-high, heat remaining 3 tbsp avocado oil. In another small bowl, toss chicken with remaining 1½ tsp arrowroot, ¼ tsp salt and pinch pepper. Add chicken to skillet and cook, turning occasionally, until starting to turn golden, 4 to 5 minutes. 

4. Stir in bok choy; cook, tossing, until bok choy stem pieces are tender-crisp, 3 to 4 minutes. Add ginger and garlic; cook, tossing, until bok choy has released all of its liquid, chicken is no longer pink inside and mixture is fragrant, 1 to 2 minutes. Pour in miso mixture, reduce heat to medium-low and cook, stirring, until sauce is thickened and chicken is coated, about 1 minute. Divide riced cauliflower among shallow bowls. Top with stir-fry.

Tip: Look for riced cauliflower in the freezer section at the grocery store – it’s a convenient, quick-heating staple to keep on hand. You can also steam or sauté it until tender instead of roasting.

See also Store-Bought Cauliflower Products We Love

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 403
  • Carbohydrate Content 18 g
  • Cholesterol Content 83 mg
  • Fat Content 23 g
  • Fiber Content 7 g
  • Protein Content 33 g
  • Saturated Fat Content 3 g
  • Sodium Content 708 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 14 g
  • Polyunsaturated Fat Content 5 g