Careme

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb $4.49/lb
• Bok Choy 1 lb $2.77/lb
• Kroger® Sliced White Mushrooms 8 oz $2.00
• Jumbo White Onions 1/2 lb $0.99/lb
• Organic Ginger Root 2-inch piece $3.77/lb
• Garlic 3 cloves $0.69
• Green Onions 1 bunch $1.29
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 cup from 32 oz carton $1.79

Instructions

1. Bring a pot of water to a boil for noodles or another quick-cooking starch you have at home. This recipe is written as a stovetop noodle bowl; cook enough noodles for 2 servings according to package directions, then drain and set aside. If you prefer, serve the chicken and vegetables over rice instead.
2. Cut 1 pound boneless skinless chicken thighs into bite-size strips. Separate 1 pound bok choy into stems and leaves, then slice the stems and roughly chop the leaves. Thinly slice 1/2 pound jumbo white onion. Thinly slice an 8-ounce pack of mushrooms if not already sliced. Peel and finely grate a 2-inch piece of ginger root. Finely chop 3 garlic cloves. Slice 1 bunch green onions, separating white and green parts.
3. Heat a large skillet or wok on the stove over medium-high heat with a tablespoon of oil. Add the 1 pound sliced chicken thighs, season with salt and pepper, and spread them out in one layer. Cook for 3 to 4 minutes undisturbed to build browning, then stir-fry until just cooked through, about 2 minutes more. Transfer the chicken to a plate.
4. Add a little more oil if needed, then add the sliced 1/2 pound onion, the white parts of the green onions, the grated 2-inch ginger piece, and the chopped 3 garlic cloves. Stir-fry for 1 minute until fragrant.
5. Add the 8 ounces sliced mushrooms and the sliced bok choy stems. Cook for 3 to 4 minutes, stirring often, until the mushrooms release their moisture and the onions soften. Add the chopped bok choy leaves and cook 1 minute more so they wilt but stay vivid green.
6. Pour in 1 cup chicken broth and let it simmer briskly for 2 to 3 minutes so the flavors concentrate. Season to taste with salt and pepper. Return the cooked chicken to the pan and toss until coated and hot. If you want a slightly saucier bowl, let it reduce just until glossy rather than dry.
7. Add the cooked noodles directly to the skillet and toss with the chicken and vegetables until evenly coated. If the mixture looks tight, splash in a little more broth or water so the noodles loosen and shine.
8. Twirl the noodles into shallow bowls using tongs. Arrange the chicken pieces on top, then mound the mushrooms and bok choy around and over the noodles so the green leaves and brown mushrooms stay visible. Sprinkle with the sliced green tops of the 1 bunch green onions for a fresh finish.