Easy Sautéed Teriyaki Bok Choy

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This Easy Sauteed Teriyaki Bok Choy is the most delicious way to up your veggie intake! This sweet, savory and crisp dish dish will become one of your favorite healthy side dishes. This recipe is flavored with a quick and simple teriyaki sauce and is perfect served with grilled chicken, seared salmon or shrimp.

Bowl of sautéed baby bok choy brushed with homemade teriyaki sauce.

Easy Sautéed Teriyaki Bok Choy!

Simple, fresh and absolutely delicious. There’s nothing I love more than a dish that not only compliments any main dish item, but is also simple and comes together in one pan with ease. Less time, zero complications and minimal dishes. This recipe comes together in around 15 minutes (or less) using only one skillet.


Bok choy, also referred to as pok choi or pak choi, is known as a type of Chinese cabbage. The entire leaf is edible – from the white bulb bottom to the flat, dark leaves at the top. You can find this vegetable in most grocery stores as either baby bok choy or as larger, more mature stalks.

If you have a hard time finding large or bay bok choy in your local grocery store, you can find baby bok choy at any Asian market.

Bowl of sautéed baby bok choy brushed with homemade teriyaki sauce.


  • Low-sodium soy sauce (or coconut aminos)
  • Honey (or light brown sugar)
  • Baby bok choy
  • Shallots (or yellow onion)
  • Rice vinegar
  • Vegetable oil (or any high-heat oil)
  • Minced garlic
  • Water
  • Cornstarch (can substitute with arrowroot or thickener of choice)
  • Seasonings: ground ginger and salt
  • Garnishments: red pepper flakes, chopped green onions and sesame seeds

RED PEPPER FLAKES – these are an optional garnishment and will add some heat to the dish. If you’re not a fan, I would use sparingly or simply omit. 

CORNSTARCH – acts as a thickener for the teriyaki sauce. You can substitute with arrowroot or a thickener of your choosing.

SOY SAUCE – as with any of my recipes, I prefer to use low-sodium or salt-free products to control the amount of sodium that goes into a dish. If you use regular soy sauce, cut back on the salt added or omit entirely. Always season to taste. It’s important to taste test the teriyaki sauce as it’s cooking. Soy sauce can be substituted with coconut aminos.

VEGETABLE OIL – can substitute with any high-heat cooking oil – such as avocado oil, olive oil (not extra-virgin olive oil), sesame oil.


  1. Cook halved or chopped. I prefer to slice the bok choy lengthwise, from the bulb end to the dark, green leaves. But you can cook it chopped for easier eating when served. I recommend sautéing the white, bulb ends for a few minutes prior to adding the dark leaves – which are softer and therefore will cook faster.
  2. Properly clean the stalks. Slice each bulb in half lengthwise from the white bulb end to the dark green, leafy end. Run under cold water to remove any sand or dirt that resides on the inside. Place cut-side down over paper towels to dry.
  3. Heat oil in skillet until hot. Add the shallots once the oil in the skillet is hot, but not smoking. Once the onions have cooked for 1 minute, add the bok choy cut-side down. The saute time will vary depending on how well done you prefer your vegetablesTime listed in the recipe card below reflects soft, green ends with a crispier, crunchier white bulb end.

Bowl of sautéed baby bok choy brushed with homemade teriyaki sauce.




Bowl of sautéed baby bok choy brushed with homemade teriyaki sauce.

Easy Sautéed Teriyaki Bok Choy

5 from 2 votes
A super simple and delicious way to up your veggie intake! This Easy Sauteed Teriyaki Bok Choy recipe comes together in around 15-minutes and pairs well with seared salmon, shrimp, or grilled chicken! Guaranteed to be your new favorite, healthy side dish.
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Course: Side Dish
Cuisine: Asian
Keyword: Baby Bok Choy, Bok Choy, Sauteed Bok Choy, Teriyaki
Prep Time: 2 minutes
Cook Time: 13 minutes
Servings: 4 servings
Calories: 195kcal
Author: Samantha Buckner


  • 2 lbs baby bok choy, 4-6 stalks (sliced in half lengthwise)
  • 2 tsp sesame oil
  • salt, (to taste)
  • 1 1/2 tbsp vegetable oil
  • 2 medium shallots, (minced)
  • 1 tsp minced garlic

Teriyaki Sauce:

  • 1/2 cup low-sodium soy sauce, (sub with coconut aminos, *see notes below)
  • 6 tbsp honey
  • 1 1/2 tsp ground ginger
  • 2 tsp minced garlic
  • 3/4 cup water
  • 2 tbsp rice vinegar
  • 1/2 tbsp cornstarch + 1-2 tbsp water, (sub with arrowroot or thickener of choice)


  • sesame seeds
  • red pepper flakes, (optional - will add heat)
  • chopped green onions


  • Combine ingredients for the teriyaki sauce into a medium sized bowl, whisk to combine and set aside.
  • Place a large nonstick skillet over medium-high heat. Add vegetable oil.
  • Once the oil is hot, add the minced shallots and garlic. Saute for 1 minute.
  • After slicing and throughly washing the bok choy, pat dry with paper towels. Brush each with sesame oil and season with salt, to taste.
  • Add the bok choy to the skillet, cut-side down. Allow to cook 2 minutes, covered. Flip the bok choy, re-cover and cook an additional 2-3 minutes - or until the bok choy reaches preferred doneness, flipping one more time if longer saute time is needed.
  • Transfer to a plate and cover to keep warm.
  • To the same skillet, add the sauce. Bring to a boil for 2 minutes. Reduce to a simmer.
  • To a very small ramekin or bowl, combine the cornstarch with the water. Mix to thoroughly combine.
  • Pour the cornstarch mixture into the skillet and continuously stir for 1-2 minutes, or until the sauce has thickened.
  • Add the bok choy back to the skillet to rewarm and coat with teriyaki sauce.
    OR remove the skillet from heat and brush the teriyaki sauce over the bok choy before serving.
  • Garnish with red pepper flakes, sesame seeds and chopped green onions.


Cooking times may vary depending on the size of the baby bok choy as well as your skillet. If you cannot fit all of the bok choy into your skillet, work in batches adding half the oil and minced shallots to each batch prior to adding the bok choy. OR slice the baby bok choy into quarters rather than halves.
Cooking times may also vary depending on the desired doneness of bok choy. You can cut the cooking time down by prepping the sauce in a separate pan if you don't mind washing an extra pan.
BOK CHOY: If you can't find baby bok choy, use regular bok choy. I recommend chopping the mature bok choy prior to sautéing to ensure even cooking, as well as cutting down the cooking time.
SOY SAUCE: Can substitute with coconut aminos or gluten-free Tamari. If using regular soy sauce (instead of low-sodium), add salt to the bok choy  to taste.
CORNSTARCH: Can be substituted with arrowroot or thickener of choice.
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Nutrition Facts
Easy Sautéed Teriyaki Bok Choy
Amount Per Serving (1 serving)
Calories 195 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g20%
Sodium 1214mg51%
Potassium 108mg3%
Carbohydrates 36g12%
Fiber 3g12%
Sugar 28g31%
Protein 4g8%
Vitamin A 10090IU202%
Vitamin C 103.5mg125%
Calcium 262mg26%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer:The nutritional information provided on each recipe on With Peanut Butter on Top is given as a courtesy and as approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Nutritional information varies per brand/product. We recommend using an app to calculate full and accurate nutrition based on your ingredients used per recipe. Thank you! 🙂
Bowl of sautéed baby bok choy brushed with homemade teriyaki sauce. Bowl of sautéed baby bok choy brushed with homemade teriyaki sauce. Bowl of sautéed baby bok choy brushed with homemade teriyaki sauce.
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    Betty Crytes

    5 stars
    I just made the bok choy teraki dish – I have a question I cooked the bok choy as directed, the bulb was crunchy but found the leaf portion very stringy. Did i overcook the choy? as well the sauce should I have reduced it to half or more found it was runny. loved the taste