Careme

Ingredients

• Whole Foods Market Kitchens Lemon Herb Boneless Skinless Chicken Thighs 1 package, about 16 oz 7.10
• Organic Green Cabbage 1/2 small head, about 5 cups shredded 1.10
• Organic Carrot Bag, 16 OZ 2 carrots, thinly sliced on the bias 1.69
• Green Onion 3 stalks, sliced 1.39
• Organic Lime Bag 1 lime 4.43
• Organic Cilantro 1/4 cup chopped 1.79
• Organic Garlic, 3 CT 2 cloves, minced 2.89

Instructions

1. If serving with rice, start 1 cup cooked rice first using pantry rice so it is ready with the stir-fry. Then thinly slice 1 package lemon herb boneless skinless chicken thighs, about 16 ounces, into bite-size strips.
2. Cut 1/2 small organic green cabbage into fine shreds, about 5 cups. Peel and thinly slice 2 carrots on a sharp bias for broader pieces. Slice 3 green onions, keeping the green tops separate from the white parts. Mince 2 garlic cloves. Cut 1 lime into wedges. Chop 1/4 cup organic cilantro.
3. In a small bowl, stir together 2 tablespoons soy sauce, 1 teaspoon honey or brown sugar, 1 tablespoon lime juice from the 1 lime, and 2 tablespoons water. This quick sauce will lightly glaze the chicken and vegetables.
4. Heat a large skillet or wok over medium-high heat with 1 tablespoon neutral oil. Add the sliced 16 ounces chicken thighs in a single layer and cook for 4 to 5 minutes, stirring occasionally, until browned and just cooked through.
5. Add the white parts of the 3 sliced green onions and the minced 2 garlic cloves to the pan. Stir for 30 seconds until fragrant. Add the 2 sliced carrots and cook 2 minutes so they soften slightly but still keep some snap.
6. Add the 5 cups shredded cabbage and toss over high heat for 2 to 3 minutes until wilted but still a little crisp. Pour in the lime-soy sauce and cook 1 to 2 minutes more, tossing until the sauce coats the chicken and vegetables and reduces lightly.
7. Turn off the heat and fold in the green tops of the green onions and the chopped 1/4 cup cilantro. Taste and add more lime juice, salt, or pepper as needed.
8. Plate the stir-fry in shallow bowls over cooked rice if using, or on its own for a lighter meal. Mound the chicken and vegetables high in the center so the ribbons of cabbage and carrot show. Finish with extra cilantro and a lime wedge on each plate.