Careme

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  12 oz, trimmed and sliced 1/4 inch thick $4.49
• Organic Baby Bok Choy

  10 oz, quartered lengthwise and rinsed well $2.99
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, thinly sliced $3.99
• Kroger® Jasmine Rice

  1/2 cup dry $3.69
• Organic Ginger Root

  1 tablespoon finely grated $3.99
• Garlic

  2 cloves, minced $0.79
• Green Onions

  2, sliced; whites and greens separated $1.19
• Low-sodium soy sauce

  2 tablespoons
• Oyster sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Cornstarch

  2 teaspoons, divided
• Neutral cooking oil

  2 tablespoons
• Toasted sesame oil

  1 teaspoon
• Water

  3 tablespoons for sauce, plus rice cooking water
• Kosher salt and black pepper

  to taste

Instructions

1. Rinse the jasmine rice, then cook it with 3/4 cup water and a pinch of salt; bring to a simmer, cover, cook 15 minutes, then rest off heat 10 minutes while you stir-fry.
2. Prep the vegetables and aromatics: quarter and rinse the baby bok choy, thinly slice the Walla Walla onion, mince the garlic, grate the ginger, and separate the sliced green onion whites from the greens.
3. Toss the sliced chicken thighs with 1 tablespoon soy sauce, 1 teaspoon cornstarch, a pinch of pepper, and 1 teaspoon oil; let stand 8–10 minutes while you mix the sauce.
4. In a small bowl, stir together the oyster sauce, remaining 1 tablespoon soy sauce, rice vinegar, 3 tablespoons water, remaining 1 teaspoon cornstarch, and sesame oil until smooth.
5. Heat a wok or large skillet over high heat until very hot, add 1 tablespoon neutral oil, then sear the chicken in a single layer for 2–3 minutes without moving; stir-fry 2 minutes more until just cooked through, then transfer to a plate.
6. Add the remaining 1 tablespoon oil to the pan, then stir-fry the onion, bok choy stems, garlic, ginger, and green onion whites for 2 minutes; add bok choy leaves and cook 1–2 minutes until bright green and crisp-tender.
7. Return the chicken and any juices to the pan, pour in the sauce, and toss for 1–2 minutes until the sauce turns glossy and coats everything; adjust with a splash of water if needed.
8. Fluff the rice and divide between two shallow bowls, spoon the chicken and bok choy over the top, and finish with the green onion tops.