Stove: Ginger-Garlic Chicken & Bok Choy Stir-Fry (with Lemon-Soy Glaze)

A fast, high-reward weeknight stir-fry: tender chicken breast in a glossy ginger-garlic sauce with crisp-tender bok choy, served over fluffy rice. Bright, savory, and lighter than takeout—without feeling like “diet food.”

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Ingredients

Simple Truth® Natural Boneless Skinless Fresh Chicken Breast, 1 lb (sale price) 12 oz (about 2 small breasts), sliced thin $3.99
Shanghai Bok Choy, 1 lb 1 lb, stems/leaves separated, chopped $2.99
Spice World® Fresh Diced Garlic, 5 oz 1 tbsp (about 3 tsp) $3.49
Spice World™ Fresh Peeled Ginger Bag, 7 oz 1 tbsp grated ginger $3.99
Yellow Onion (bag) 1/2 medium onion, thin-sliced $2.99-$3.29
Kroger® Fresh Lemons Bag, 2 lb (or 1 lemon) 1/2 lemon, juiced $4.99
Pantry: soy sauce 3 tbsp
Pantry: honey or brown sugar 1 tsp
Pantry: cornstarch 2 tsp
Pantry: neutral oil (canola/avocado) 2 tbsp, divided
Pantry: toasted sesame oil (optional) 1 tsp
Pantry: rice (white or jasmine) 1/2 cup dry (makes ~1 1/2 cups cooked)
Pantry: black pepper + pinch of salt to taste
Optional garnish: mint or green onions a few leaves/slices Mint $0.99-$2.49; Green onions $1.29

Instructions

Prep: Rinse 1 lb bok choy. Slice stems into 1/2-inch pieces and roughly chop leaves (keep separate). Thin-slice 1/2 medium onion. Slice 12 oz chicken breast thinly across the grain. Grate 1 tbsp ginger and measure 1 tbsp diced garlic. Cook 1/2 cup dry rice according to package (start this first).
Make sauce: In a small bowl whisk 3 tbsp soy sauce, 1/2 cup water, 2 tsp cornstarch, 1 tsp honey (or brown sugar), and juice of 1/2 lemon. Add 1 tsp sesame oil if using.
Sear chicken (stove): Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add sliced 12 oz chicken in a single layer. Cook 2–3 minutes, then toss and cook 1–2 minutes more until mostly cooked through. Transfer to a plate.
Stir-fry veg: Add remaining 1 tbsp neutral oil. Add the sliced 1/2 onion and bok choy stems. Stir-fry 2–3 minutes until the stems start to turn glossy and tender-crisp. Add 1 tbsp diced garlic and 1 tbsp grated ginger; stir 30 seconds.
Finish: Add bok choy leaves and toss 30–60 seconds until just wilted. Return chicken and any juices to the pan. Pour in the sauce and stir constantly 1–2 minutes until thick and glossy and chicken is fully cooked.
Serve: Spoon over cooked rice (about 3/4 cup cooked rice per person). Finish with black pepper and optional mint or sliced green onions.

Health notes: ~650–750 calories per serving (with ~1 cup cooked rice). Healthiness: Balanced and fairly lean; lots of greens, moderate sodium (use low-sodium soy if you’ve got it).

Drink pairing: Wine: Go aromatic and high-acid to lift ginger/soy flavors. Great picks are dry Riesling (Finger Lakes style), Grüner Veltliner, or a lean Sauvignon Blanc. Kentucky-ish/local angle: if you can find it, a Kentucky-produced dry/skin-contact white can be fun; otherwise look for a Finger Lakes Riesling (Dr. Konstantin Frank is a classic regional benchmark) or an Austrian Grüner like Weingut Stadt Krems.

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