Careme

Ingredients

• Boneless skinless chicken thighs (Simple Truth® Natural or similar) ¾ lb (about 3–4 small thighs) ~$4.99 / lb (use ¾ lb)
• Soy sauce (low‑sodium recommended) 3 Tbsp, divided $0.25
• Sesame oil (toasted if possible) 2 tsp, divided $0.25
• Honey or brown sugar 1½ Tbsp $0.20
• Organic Ginger Root 1 Tbsp very finely minced (plus extra slices for garnish, optional) $3.99 / lb (use about 1 oz)
• Garlic cloves 3 cloves, minced $0.30 (from Simple Truth Organic® Garlic Bulbs, $1.99 / 3 ct)
• Rice vinegar or apple cider vinegar 1½ Tbsp $0.15
• Cornstarch 1 tsp $0.05
• Neutral oil (canola, etc.) 1 Tbsp for cooking chicken $0.15
• Organic Baby Bok Choy ½–¾ lb (3–4 small heads), halved or quartered lengthwise $2.99 / 1 lb
• Water or chicken broth ¼ cup for bok choy + ¼ cup for glaze $0.10
• Cooked rice (white or brown) 1½ cups cooked (about ½ cup dry rice per person) pantry
• Sesame seeds & green onion (optional) 1 tsp sesame seeds; 1 green onion sliced $0.40

Instructions

1. Cook the rice: Rinse ½ cup dry rice under cold water. Combine with 1 cup water and a pinch of salt in a small pot. Bring to a boil on the stove, then cover and reduce to low. Simmer 15 minutes (white) or per package (brown), then rest off heat 5–10 minutes.
2. Prep the marinade: In a bowl, mix 2 Tbsp soy sauce, 1 tsp sesame oil, 1 Tbsp honey/brown sugar, half the minced garlic, and half the minced ginger.
3. Marinate the chicken: Pat chicken thighs dry. Add to marinade and toss to coat. Let stand 15–20 minutes at room temp while you prep vegetables and glaze.
4. Make the glaze: In a small bowl, whisk remaining 1 Tbsp soy sauce, ½ Tbsp honey, remaining minced ginger and garlic, vinegar, ¼ cup water or broth, and cornstarch until smooth. Set near the stove.
5. Prep bok choy: Rinse baby bok choy well, paying attention to the bases where grit can hide. Halve or quarter lengthwise, keeping cores intact so leaves stay together. Shake or pat mostly dry.
6. Cook the chicken (grill or stovetop): Heat a grill or a large skillet over medium‑high. Add 1 Tbsp neutral oil to the skillet, or lightly oil grill grates. Let excess marinade drip off chicken. Cook thighs 5–7 minutes per side, until nicely browned and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
7. Glaze the chicken: Reduce heat to medium‑low. If using a skillet, pour glaze mixture directly into the pan, scraping up browned bits; if grilling, pour into a small pot on the stove. Simmer 1–3 minutes, stirring, until glossy and thick enough to coat a spoon. Return chicken to the pan (or brush on platter) and turn to coat in glaze.
8. Sauté baby bok choy: In a separate skillet on the stove, heat remaining 1 tsp sesame oil over medium‑high. Add bok choy cut‑side down, cook 2 minutes to get some color. Add ¼ cup water or broth and a pinch of salt, cover, and steam 3–4 minutes until just tender but still bright green. Uncover and let excess liquid bubble off if needed.
9. Fluff rice: Uncover rice and fluff with a fork. Taste and season with a tiny splash of soy sauce if desired.
10. Serve: Divide rice between two bowls. Top with glazed chicken thighs (slice if you like) and spoon any extra glaze over the top. Add bok choy on the side. Garnish with sesame seeds, sliced green onion, and thin ginger slices if you like a little extra bite.