Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb 2.79
• Bok Choy

  1 lb 2.77
• Kroger® Sliced White Mushrooms

  8 oz 2.00
• Kroger® Tri-Color Bell Peppers

  1/2 package, about 3 peppers 3.99
• Organic Ginger Root

  2-inch piece 3.77
• Garlic

  3 cloves 0.69
• Jumbo Yellow Onions

  1/2 lb 0.99
• Kroger® Yellow Onion 3 lb Bag

  optional substitute if needed 2.29
• rice

  1 cup uncooked
• soy sauce

  3 tablespoons
• rice vinegar

  1 tablespoon
• honey or brown sugar

  2 teaspoons
• cornstarch

  2 teaspoons
• neutral oil

  2 tablespoons
• red pepper flakes

  pinch, optional
• Chateau Ste. Michelle Dry Riesling Washington White Wine

  1 bottle (750 ml) 7.99

Instructions

1. Start the rice first. Rinse 1 cup uncooked rice and cook it on the stove according to package directions so it is ready when the stir-fry finishes.
2. Prep everything before cooking. Slice 1 lb chicken thighs into bite-size strips. Separate the 1 lb bok choy stems from the leaves; slice the stems and roughly chop the leaves. Slice 8 oz mushrooms. Thinly slice 1/2 lb onion. Slice about 3 tri-color bell peppers into thin strips. Peel and finely grate a 2-inch piece of ginger. Mince 3 garlic cloves.
3. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 2 teaspoons cornstarch, 1/3 cup water, and a pinch of red pepper flakes if using.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the sliced 1 lb chicken thighs, season lightly with black pepper, and stir-fry 5 to 6 minutes until browned and cooked through. Transfer to a plate.
5. Add the remaining 1 tablespoon neutral oil to the pan. Stir-fry the 1/2 lb sliced onion, the bok choy stems, and the sliced bell peppers for 3 minutes. Add the 8 oz sliced mushrooms and cook 2 to 3 minutes more until the mushrooms give up their moisture and the vegetables stay a little crisp.
6. Add the grated ginger and 3 minced garlic cloves and cook for 30 seconds until fragrant. Return the cooked chicken to the pan along with the bok choy leaves.
7. Pour in the soy-ginger sauce and toss continuously for 1 to 2 minutes until the sauce turns glossy and lightly coats the chicken and vegetables.
8. To plate, mound the hot rice in shallow bowls. Spoon the chicken stir-fry over and slightly to one side so the white rice, green bok choy, and red-yellow peppers all show. Finish with extra black pepper or a few sliced green onions if you have them.