Start by placing the cubed chicken thighs into a bowl. Add the soy sauce (or tamari if you’re keeping it gluten-free), cornstarch, salt, and black pepper. Toss well to coat all the pieces evenly. Let the chicken marinate for at least 10 minutes. This step ensures that each piece is tender, flavorful, and gets a nice sear when cooked.

Heat a large skillet or wok over medium-high heat. Add the sesame oil and swirl it around the pan. Once hot, add the marinated chicken pieces. Spread them out in a single layer to ensure they get that beautiful caramelized crust. Stir fry the chicken, stirring occasionally, until it’s golden brown and cooked through — about 6–8 minutes depending on the size of the pieces.

Once the chicken is almost cooked, push it to one side of the pan. Add the minced garlic directly onto the skillet and sauté until fragrant (around 30 seconds). Then toss in the bok choy veggie mix. Stir everything together, making sure the bok choy gets coated in the juices from the chicken and the garlic-infused oil.

Continue stir frying for another 3–4 minutes. The bok choy should become tender but still maintain some crunch, adding a wonderful contrast to the juicy chicken.

Drizzle the date syrup or maple syrup over the chicken and bok choy stir fry. Toss everything to coat well. If you like a bright finish, squeeze in a bit of lemon juice here for a fresh pop of flavor.

For extra heat, sprinkle in some red pepper flakes now — or save them for the garnish if you prefer to control the spice level per serving.

Finish off your chicken and bok choy stir fry with a sprinkle of sesame seeds and chopped green onions. Serve immediately over steamed rice, brown rice, noodles, or even cauliflower rice for a low-carb option.