Careme

Ingredients

• Simple Truth Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb $4.49/lb sale
• Bok Choy 1 lb $2.49/lb
• Green Cabbage 1/2 lb $1.49/lb
• Carrots 1/2 lb $1.69/lb
• Green Onions 1 bunch $1.50 each
• Ginger Root 2-inch piece $4.99/lb
• Garlic 2 cloves $1.50 each
• Soy sauce, honey or brown sugar, neutral oil as needed pantry

Instructions

1. Prep 1 lb boneless skinless chicken thighs ($4.49/lb sale) by cutting them into bite-size pieces. Slice 1 lb bok choy ($2.49/lb), shredding the stems and leaves separately. Thinly slice 1/2 lb green cabbage ($0.75 of the $1.49/lb price), peel and cut 1/2 lb carrots ($0.85 of the $1.69/lb price) into thin matchsticks, slice 1 bunch green onions ($1.50), grate a 2-inch piece ginger root (about $0.60 from $4.99/lb), and mince 2 garlic cloves (about $0.20).
2. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon honey or brown sugar, 2 tablespoons water, and half of the grated ginger.
3. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the 1 lb chicken thighs in a single layer and cook 5 to 6 minutes, stirring occasionally, until browned and nearly cooked through.
4. Add the remaining grated ginger, the 2 minced garlic cloves, and the sliced white parts of the 1 bunch green onions. Stir 30 seconds until fragrant.
5. Add the 1/2 lb carrots and 1/2 lb green cabbage. Stir-fry 2 to 3 minutes. Add the bok choy stems from the 1 lb bok choy and cook 1 minute more.
6. Add the bok choy leaves and the soy-honey mixture. Stir-fry 2 to 3 minutes until the leaves wilt, the chicken is fully cooked, and the sauce lightly coats the vegetables.
7. Finish with the green parts of the 1 bunch green onions and black pepper to taste. Serve as a complete veggie-packed bowl, or over rice if you already have some cooked.