Careme

Ingredients

• Whole Foods Market Better Chicken Ground Chicken, 16 OZ 1 pack $6.49
• Organic Baby Bok Choy 1 package $2.99
• Sliced White Mushrooms 1 package (about 8 oz) $2.69
• Green Bell Pepper 1 $2.49
• Green Onion 1 bunch $1.39
• Organic Garlic, 3 CT 2 cloves $2.89
• Lime 1 $0.59
• Pantry: neutral oil, soy sauce, honey or brown sugar, red pepper flakes as needed $0

Instructions

1. Prep all ingredients first. Open 1 pack Better Chicken Ground Chicken, 16 OZ ($6.49). Halve and chop 1 package Organic Baby Bok Choy ($2.99). Slice 1 package Sliced White Mushrooms ($2.69) if pieces are large. Thinly slice 1 Green Bell Pepper ($2.49), slice 1 bunch Green Onion ($1.39), and mince 2 cloves Organic Garlic from the 3-count pack ($2.89).
2. Mix a quick sauce in a small bowl: 3 tablespoons soy sauce, 1 tablespoon water, 1 teaspoon honey or brown sugar, juice of 1/2 Lime ($0.59), and a pinch of red pepper flakes.
3. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the 16-ounce pack ground chicken ($6.49) and cook for 5 to 6 minutes, breaking it up, until browned and cooked through.
4. Add the minced garlic, the sliced white and green parts of most of the Green Onion ($1.39), and the Green Bell Pepper ($2.49). Stir-fry for 2 minutes.
5. Add the Sliced White Mushrooms ($2.69) and chopped Organic Baby Bok Choy ($2.99). Cook for 4 to 5 minutes, stirring often, until the mushrooms soften and the bok choy is crisp-tender.
6. Pour in the soy-lime sauce and toss for 1 to 2 minutes until glossy and lightly reduced. Taste and add the remaining 1/2 Lime juice if you want more brightness.
7. Finish with the reserved green onion tops. Serve straight from the skillet in bowls.
8. Wine pairing: dry Riesling works beautifully with the savory-sweet sauce and green vegetables, while Pinot Gris keeps things clean and refreshing.