Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  12 ounces $1.29
• Japanese Eggplant

  12 ounces $4.99
• Smart Way™ Jasmine Rice

  1/2 cup dry $3.59
• Simple Truth Organic® Thai Basil

  0.5 ounce $2.49
• Green Onions

  2 green onions $1.19
• Kroger® Peeled Garlic

  2 cloves $2.99
• Spice World™ Fresh Peeled Ginger

  1 tablespoon minced $3.99
• Fresh Organic Limes

  1 tablespoon juice $1.29
• Unsweetened light coconut milk

  1/3 cup
• Low-sodium soy sauce

  2 tablespoons
• Brown sugar

  2 teaspoons
• Sambal oelek

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Neutral cooking oil

  3 tablespoons
• Kosher salt

  1 1/4 teaspoons
• Water

  3/4 cup

Instructions

1. Using separate cutting boards, cut 12 ounces chicken thighs into bite-size pieces and season them with 1/2 teaspoon kosher salt. Cut 12 ounces Japanese eggplant into 3/4-inch pieces. Mince 2 cloves garlic and 1 tablespoon ginger together; thinly slice 2 green onions and tear 0.5 ounce Thai basil, keeping the onion-basil mixture separate from the garlic-ginger mixture.
2. Combine 1/2 cup dry jasmine rice, 3/4 cup water, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and rest, covered, for 5 minutes.
3. Whisk together 1/3 cup unsweetened light coconut milk, 2 tablespoons low-sodium soy sauce, 1 tablespoon lime juice, 2 teaspoons brown sugar, 1 teaspoon sambal oelek, and 1/2 teaspoon ground turmeric.
4. Heat 2 tablespoons neutral cooking oil in a large wok or skillet over medium-high heat. Add the prepared vegetable pieces, sprinkle with 1/2 teaspoon kosher salt, and stir-fry for 6 to 8 minutes until well browned and tender; transfer them to a plate.
5. Heat 1 tablespoon neutral cooking oil in the same wok over high heat. Add the seasoned pieces in one layer and cook for 6 to 8 minutes, stirring occasionally, until browned and nearly cooked through.
6. Add the prepared garlic-ginger mixture and stir-fry for 30 seconds. Return the browned vegetables to the wok, pour in the prepared sauce, and simmer for 3 minutes, until glossy and the chicken reaches 165°F. Fold in the prepared onion-basil mixture.
7. Fluff the contents of the saucepan and divide them between two bowls. Spoon the finished stir-fry alongside and serve immediately.