Careme

Ingredients

• 365 by Whole Foods Market, Ground Chicken, Step 2, 16 Ounce 1 package, 16 oz 5.99
• Organic Napa Cabbage 1/2 head, about 5 cups shredded 1.99
• Organic Baby Bok Choy 3 heads, halved lengthwise 2.99
• Sweet Onion 1 small, thinly sliced 1.89
• Organic Green Onion 2, sliced 1.89
• Lime 1 0.59
• Organic Cilantro 2 tablespoons, chopped 2.19
• Pantry item: cooked jasmine rice 2 cups, for serving
• Pantry item: neutral oil 1 tablespoon
• Pantry item: soy sauce 3 tablespoons
• Pantry item: honey or brown sugar 1 tablespoon
• Pantry item: toasted sesame oil 1 teaspoon
• Pantry item: rice vinegar 1 tablespoon
• Pantry item: garlic 2 cloves, minced
• Pantry item: ginger 1 tablespoon, minced
• Pantry item: red pepper flakes pinch, optional
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste

Instructions

1. Cook or reheat 2 cups jasmine rice and keep it warm. Thinly slice 1 small sweet onion, shred 1/2 head organic napa cabbage, halve 3 heads organic baby bok choy lengthwise, slice 2 organic green onions, and chop 2 tablespoons organic cilantro.
2. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon honey or brown sugar, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 2 minced garlic cloves, 1 tablespoon minced ginger, and a pinch of red pepper flakes if using.
3. Heat a large skillet or wok over medium-high heat with 1 tablespoon neutral oil. Add 1 package ground chicken, 16 ounces, and break it up with a spoon. Season lightly with black pepper and cook for 5 to 6 minutes until browned in spots.
4. Add the sliced sweet onion to the browned ground chicken and cook 2 minutes until beginning to soften. Pour in the soy-sesame sauce and cook 1 to 2 minutes until glossy and lightly reduced.
5. Add the shredded napa cabbage and toss with the chicken for 2 to 3 minutes until wilted but not limp. Taste and adjust with a small squeeze of lime and a little salt only if needed.
6. In the same pan, push the chicken-cabbage mixture to one side if there is room, or transfer it briefly to a bowl. Add the halved baby bok choy cut-side down and cook 2 minutes, then flip and cook 1 more minute until tender-crisp with a little char.
7. To plate, spoon warm jasmine rice into shallow bowls. Mound the glossy ground chicken and napa cabbage over one side of the rice. Arrange the bok choy halves alongside for height and contrast. Finish with sliced green onion, chopped cilantro, and wedges from 1 lime squeezed at the table.
8. Serve right away. Optional wine pairing: Riesling or Pinot Noir.