Careme

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Breast Tenders 12 oz, cut into 1-inch pieces $7.99
• Green Cabbage 1/2 lb, thinly sliced $1.49
• Kroger® Sliced White Mushrooms 4 oz $2.79
• Carrots 2 medium, peeled and cut into thin matchsticks $1.69
• Green Onions 3, sliced with whites and greens separated $1.50
• Ginger Root 1 tablespoon, peeled and finely grated $4.99
• Garlic 2 cloves, minced $1.50
• Kroger® Fresh Lemons Bag 1 tablespoon juice $4.99
• Kroger® Russet Potatoes 5 lb 2 medium russet potatoes, scrubbed and cut into 3/4-inch cubes $2.99
• Pantry item: low-sodium soy sauce 3 tablespoons
• Pantry item: honey or brown sugar 2 teaspoons
• Pantry item: cornstarch 2 teaspoons
• Pantry item: neutral oil 2 tablespoons
• Pantry item: black pepper to taste
• Pantry item: salt to taste
• Pantry item: red pepper flakes pinch, optional

Instructions

1. Preheat the oven to 425°F. Cut 2 medium russet potatoes into 3/4-inch cubes, toss them with 1 tablespoon neutral oil, 1/2 teaspoon salt, and a few grinds of black pepper, then spread on a sheet pan. Roast for 25 to 30 minutes, turning once, until browned and crisp at the edges.
2. While the potatoes roast, prep the stir-fry: cut 12 ounces chicken breast tenders into 1-inch pieces, thinly slice 1/2 pound green cabbage, slice 4 ounces mushrooms, peel and cut 2 medium carrots into matchsticks, slice 3 green onions separating the whites from the greens, grate 1 tablespoon ginger, and mince 2 garlic cloves.
3. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon lemon juice, 2 teaspoons honey or brown sugar, 2 teaspoons cornstarch, 3 tablespoons water, and a pinch of red pepper flakes if using.
4. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil, then add the chicken pieces in a single layer. Season lightly with salt and black pepper. Cook for 3 to 4 minutes, stirring occasionally, until lightly browned and nearly cooked through. Transfer to a plate.
5. Add the remaining 1 tablespoon neutral oil to the skillet. Add the white parts of the 3 green onions, the 1 tablespoon grated ginger, and the 2 minced garlic cloves. Stir for 20 seconds until fragrant.
6. Add the sliced cabbage, sliced mushrooms, and carrot matchsticks. Stir-fry for 4 to 5 minutes until the cabbage softens slightly but still has bite and the mushrooms are glossy.
7. Return the chicken to the pan. Stir the sauce again and pour it in. Toss for 1 to 2 minutes until the sauce lightly thickens and coats the chicken and vegetables. Fold in the green parts of the onions at the end.
8. Plate the stir-fry in shallow bowls with the crispy roasted potatoes on the side rather than underneath so the potatoes keep their texture. Finish with extra black pepper and a little lemon zest if desired for a restaurant-style fresh top note.