Ginger Chicken and Bok Choy with Roasted Sweet Potatoes
A quick stir-fry style bowl with juicy chicken, sweet carrots, crisp bok choy, and fluffy sweet potato rounds for a hearty starch. This one brings a little Asian-inspired comfort while prioritizing March-friendly produce and excellent protein value.
Back to full listIngredients
- Hand Trimmed Boneless Skinless Fresh Chicken Breast 1 lb $4.99/lb
- Kroger Sweet Potato 1 lb $4.99/3 lb bag
- Bok Choy 1 lb $2.77/lb sale
- Kroger Cut and Peeled Baby Carrots Bag 8 oz $1.29/16 oz
- Fresh Peeled Ginger Bag 1 tablespoon $3.99
- Garlic 2 cloves $0.69 each
- Green Onions 1 bunch $1.29 each
- Pompeii Lemon Juice 1 tablespoon $2.50 sale
Instructions
- Prep the oven to 425°F. Slice 1 pound sweet potato from the 3 pound bag ($4.99) into 1/2-inch rounds. Halve 8 ounces baby carrots from the 16 ounce bag ($1.29). Slice 1 pound bok choy ($2.77/lb sale) into bite-size pieces, separating stems and leaves. Cut 1 pound chicken breast ($4.99/lb) into strips. Mince 2 garlic cloves from 1 bulb ($0.69 each), grate 1 tablespoon peeled ginger from the bag ($3.99), and slice 1 bunch green onions ($1.29 each).
- Toss the 1 pound sweet potato rounds and 8 ounces baby carrots with 1 tablespoon oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Roast on a sheet pan for 20 to 25 minutes, flipping once, until tender and browned at the edges.
- While the vegetables roast, toss the 1 pound chicken breast strips with half the grated 1 tablespoon ginger, half the minced 2 garlic cloves, 1 tablespoon lemon juice ($2.50 sale bottle), 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Heat a large skillet over medium-high heat. Cook the seasoned 1 pound chicken strips for 5 to 7 minutes, stirring occasionally, until just cooked through and lightly browned. Transfer to a plate.
- Add the remaining ginger and garlic to the skillet with 1 teaspoon oil if needed. Add the bok choy stems from the 1 pound bok choy and cook 2 minutes. Add the bok choy leaves and sliced green onions from 1 bunch, plus 2 tablespoons water. Cook 1 to 2 minutes more until the greens wilt and the stems stay crisp-tender. Season with a pinch of salt.
- Return the cooked 1 pound chicken to the skillet and toss with the bok choy mixture just until heated through. Serve the chicken and bok choy with the roasted sweet potato rounds and carrots on the side.
Cook time: 40 minutes
Estimated cost: $10-14
Health notes: About 560-650 calories per serving. Chicken breast gives lean protein, bok choy and carrots contribute vitamins A and C, and sweet potato adds fiber and potassium. Use a modest amount of oil to keep it especially weeknight-light.
Drink pairing: Gewurztraminer or Chardonnay. Gewurztraminer plays well with ginger and bok choy, while an unoaked or lightly oaked Chardonnay handles the savory chicken and roasted sweet potato nicely.