Careme

Ingredients

• Boneless skinless chicken thighs 1 lb $4.49/lb
• Green cabbage 1/2 lb $0.99/lb
• Bok choy 1 lb $2.77/lb sale
• Carrots 1/2 lb $1.29/lb
• Jumbo white onion 1/2 lb $0.99/lb
• Organic ginger root 1 2-inch piece $3.77/lb sale
• Garlic 2 cloves $0.69 each
• Chicken broth 1/4 cup $1.79 sale
• Soy sauce 2 tbsp pantry
• Brown sugar or honey 2 tsp pantry
• Neutral oil 1 tbsp pantry

Instructions

1. Prep 1 lb boneless skinless chicken thighs ($4.49/lb) by cutting them into bite-size pieces. Thinly slice 1/2 lb green cabbage ($0.99/lb), chop 1 lb bok choy ($2.77/lb sale), peel and julienne 1/2 lb carrots ($1.29/lb), and thinly slice 1/2 lb jumbo white onion ($0.99/lb). Peel and grate a 2-inch piece of organic ginger root ($3.77/lb sale) and mince 2 garlic cloves from 1 garlic bulb ($0.69 each).
2. In a small bowl, stir together 2 tablespoons soy sauce, 1/4 cup chicken broth ($1.79 sale), and 2 teaspoons brown sugar or honey.
3. Heat a large skillet or wok over medium-high heat with 1 tablespoon neutral oil. Add the 1 lb chicken thighs and cook for 5 to 6 minutes until browned and nearly cooked through.
4. Add the sliced onion, grated ginger, and minced garlic to the skillet and stir-fry for 1 minute.
5. Add the 1/2 lb carrots and 1/2 lb cabbage and cook for 3 minutes, tossing often. Add the 1 lb chopped bok choy and cook 2 to 3 minutes more until the greens wilt and the stalks are crisp-tender.
6. Pour in the soy-broth mixture and stir for 1 to 2 minutes until everything is glossy and the chicken is fully cooked.
7. Taste and adjust with black pepper or extra soy sauce if needed. Serve as is for a lighter meal, or over rice if you have some in the pantry. Sauvignon Blanc or Pinot Noir makes a smart pairing.