Careme

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Thighs Griller Pack 1 lb, cut into 1-inch pieces $4.49 sale (1 lb)
• Organic Bok Choy 8 oz, chopped (stems and leaves separated) $4.49 (1 lb)
• Broccoli crown 8 oz florets, bite-size $2.29 sale (1 lb)
• Ginger root 1 tbsp, grated $3.99/lb (or similar)
• Garlic 2 cloves, minced $0.75
• Neutral oil (avocado/canola) 2 tbsp
• Soy sauce 2 tbsp
• Honey or brown sugar 1 tbsp
• Rice vinegar 1 tbsp
• Cornstarch 1 tsp
• Water 1/4 cup
• Cooked rice (or noodles) 1 cup cooked rice per person (about 2 cups cooked total)

Instructions

1. Prep: Cook rice (about 2 cups cooked total) and keep warm. Cut 1 lb chicken thighs into 1-inch pieces. Chop 8 oz bok choy, separating stems from leaves. Cut 8 oz broccoli into bite-size florets. Mince 2 garlic cloves and grate 1 tbsp ginger.
2. Make quick teriyaki: In a small bowl whisk 2 tbsp soy sauce, 1 tbsp honey (or brown sugar), 1 tbsp rice vinegar, 1 tsp cornstarch, and 1/4 cup water until smooth.
3. Sear chicken: Heat 1 tbsp neutral oil in a large skillet or wok over medium-high. Add the 1 lb chicken pieces in a single layer, sprinkle with a pinch of salt, and cook 4–5 minutes, turning, until browned and nearly cooked through.
4. Aromatics + veg: Push chicken to one side. Add 1 tbsp neutral oil, then add the minced garlic (2 cloves) and grated ginger (1 tbsp) for 20 seconds. Add bok choy stems (from the 8 oz) and 8 oz broccoli florets; stir-fry 3–4 minutes until bright and crisp-tender.
5. Sauce + bok choy leaves: Pour in the teriyaki mixture. Add bok choy leaves and toss 1–2 minutes until wilted and the sauce turns glossy and coats everything. If too thick, add 1–2 tbsp water; if too thin, simmer 1 minute longer.
6. Serve: Spoon over warm rice (about 1 cup cooked per person).