Honey Sriracha Glazed Prawns with Charred Baby Bok Choy Tips, FAQ & printable recipe

Tips for success

For the best char, pat the bok choy dry before adding it to the skillet—excess moisture will prevent browning.

Keep the heat high and do not stir too often; let the greens sit for a minute to develop those dark spots. The ginger can be added with the bok choy or a little earlier to mellow its raw bite.

If the sauce thickens too much, add a splash of water or chicken broth to loosen it. Taste before serving and adjust the heat with extra sriracha or sweetness with honey.

This dish is best enjoyed immediately, but if reheating, do so gently in a skillet to avoid overcooking the prawns.

Variations

• Chicken Version: Substitute boneless, skinless chicken thighs, cut into strips, for the prawns. Cook until the chicken reaches 165°F (74°C) and is no longer pink. Increase cooking time as needed, and add the bok choy in the last few minutes.
• Milder Sauce: Reduce the sriracha to 2 tablespoons and add 1 teaspoon of tomato paste for a deeper, less spicy flavor. Or use a sweet chili sauce instead of sriracha for a milder, fruitier heat.
• Extra Vegetables: Add sliced bell peppers, snap peas, or broccoli florets along with the bok choy. Increase the sauce slightly to coat all the vegetables. Cook heartier vegetables first, then add the bok choy at the end.
• Noodle Bowl: Serve the glazed prawns and bok choy over cooked soba noodles or rice noodles. Toss the noodles in a little of the sauce before topping with the prawns and greens. Garnish with sesame seeds and scallions.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Freezer

Freezing is not recommended as the prawns and bok choy will become mushy.

Reheat

Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce will continue to flavor the prawns and bok choy. Reheat gently in a skillet over medium heat, adding a splash of water if needed to revive the glaze.

The honey sriracha sauce can be mixed up to 3 days ahead and stored in the refrigerator.

The bok choy can be sliced and the ginger grated a day in advance, but keep them separate. Cook the prawns and bok choy just before serving for the best texture.

Serving ideas

Serve the glazed prawns and bok choy over steamed jasmine rice or rice noodles to soak up the extra sauce.

A side of cucumber salad or pickled vegetables adds a cool, tangy contrast. Garnish with extra sesame seeds and scallions if desired.

This dish also works well as a main with a simple green salad or as part of a larger Asian-inspired spread. Pair with a crisp white wine or a light lager. For a heartier meal, add a soft-scrambled egg on top.

Frequently asked questions

Recipe card

Honey Sriracha Glazed Prawns with Charred Baby Bok Choy

Prep 10 minCook 8 minTotal 18 minServes 4

Ingredients

• 1 1/2 lb baby bok choy
• 2 tbsp fresh ginger, grated
• 1 lb jumbo tiger prawns, peeled and deveined
• 2 tbsp neutral oil, such as grapeseed or canola
• 1/4 cup honey
• 3 tbsp sriracha
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted white sesame seeds
• 2 scallions, thinly sliced

Instructions

1. Cut the baby bok choy in half lengthwise, then thinly slice the remaining halves crosswise into 1-inch ribbons. Grate the fresh ginger on a box grater into a small pile. Set both aside near the stove.
2. In a small bowl, stir together the honey, sriracha, soy sauce, and rice vinegar until well combined. Set aside.
3. Place a large skillet over high heat and add the neutral oil. Heat until the oil shimmers and just begins to smoke.
4. Add the prawns in a single layer. Cook without moving for 2 minutes, until the bottoms turn pink and lightly charred. Flip and cook 1 more minute, until the prawns are just opaque.
5. Add the sliced bok choy and grated ginger to the skillet. Toss with the prawns and cook for 2–3 minutes, until the bok choy is bright green and charred at the edges.
6. Pour the honey sriracha sauce over the pan. Stir and toss everything to coat evenly. Let the sauce bubble and reduce for 1–2 minutes until it clings to the prawns and bok choy.
7. Remove the skillet from the heat. Scatter the toasted white sesame seeds and sliced scallions over the top. Toss gently once to distribute.

Contains: crustaceans, gluten, sesame, soy

Estimated nutrition per serving

Calories

320

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.