Ginger Chicken Stir-Fry with Bok Choy over Seared Sweet Potatoes
This quick stir-fry keeps things fresh and different from your recent meals: tender chicken cutlets, bok choy, carrots, and mushrooms in a gingery pan sauce, served over blistered sweet potato rounds instead of rice or noodles.
Back to full listIngredients
- Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Cutlets 1 lb $6.99/lb
- Bok Choy 1 lb $2.49/lb
- Carrots 1/2 lb $1.69/lb
- Kroger® White Whole Mushrooms 8 oz $4.29/16 oz
- Sweet Potato 1 lb $1.29/lb
- Organic Ginger Root 2-inch piece $2.99/lb
- Kroger® Whole Garlic Bulbs 2 cloves $2.49/5 ct
- Green Onions 1 bunch $1.29
Instructions
- Prep 1 pound Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Cutlets ($6.99/lb) by slicing into 1-inch strips. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
- Slice 1 pound Sweet Potato ($1.29/lb) into 1/2-inch rounds. Halve or quarter 8 ounces Kroger® White Whole Mushrooms ($4.29/16 oz). Slice 1 pound Bok Choy ($2.49/lb), keeping stems and leaves separate. Peel and slice 1/2 pound Carrots ($1.69/lb) on a diagonal. Mince 2 cloves from Kroger® Whole Garlic Bulbs ($2.49/5 ct). Peel and finely grate a 2-inch piece Organic Ginger Root ($2.99/lb). Slice 1 bunch Green Onions ($1.29).
- Heat a large skillet or grill pan over medium-high heat with 1 tablespoon oil. Cook the 1 pound Sweet Potato rounds in a single layer, in batches if needed, for 3 to 4 minutes per side until browned and tender. Season lightly with salt and keep warm.
- Add another 1 tablespoon oil to the skillet. Stir-fry the 1 pound chicken breast cutlet strips for 4 to 5 minutes until lightly browned and nearly cooked through. Transfer to a plate.
- Add the sliced 1/2 pound Carrots and 8 ounces mushrooms to the skillet with a small splash of water if needed. Cook 3 minutes. Add the bok choy stems from the 1 pound Bok Choy and cook 2 minutes more.
- Stir in the minced 2 garlic cloves, the grated 2-inch piece Organic Ginger Root, and the bok choy leaves from the 1 pound Bok Choy. Cook 30 seconds until fragrant.
- Return the 1 pound chicken strips to the skillet. Add 1/3 cup water and half the sliced 1 bunch Green Onions. Toss everything for 1 to 2 minutes until the chicken is cooked through and the bok choy leaves are wilted but bright.
- Serve the ginger chicken and vegetables over or alongside the browned 1 pound Sweet Potato rounds. Top with the remaining sliced green onions.
Cook time: 30 minutes
Estimated cost: $11-14
Health notes: About 500-620 calories per serving. Lean protein, vitamin-rich bok choy and carrots, and sweet potatoes for complex carbs. Keep sodium in check by seasoning lightly and letting ginger and garlic carry flavor.
Drink pairing: Go with Sauvignon Blanc for a bright, herbal contrast to the ginger and bok choy, or choose Pinot Grigio for a lighter, clean pairing that won't overpower the delicate chicken and vegetables.