Careme

Ingredients

• Boneless skinless chicken thighs 1 lb $4.49/lb sale
• Bok choy 1 lb $2.49/lb
• Green cabbage 1/2 lb $1.49/lb
• White or baby bella mushrooms 8 oz $2.79/8 oz or $3.69/8 oz
• Jumbo yellow onion 1/2 lb $1.49/lb
• Ginger root 1 tablespoon grated $4.99/lb
• Garlic 2 cloves $1.50 each
• Fish sauce 1 teaspoon optional $11.79
• Chicken broth 1/3 cup $1.79 sale
• Olive oil 2 tablespoons pantry
• Salt to taste pantry
• Black pepper to taste pantry
• Cooked rice or potatoes optional for serving optional pantry or store staple

Instructions

1. Prep 1 pound boneless skinless chicken thighs ($4.49/lb sale) by cutting into bite-size pieces. Slice 1 pound bok choy ($2.49/lb), shredding the stems and leaves separately if large. Thinly slice 1/2 pound green cabbage (from $1.49/lb), slice 8 ounces mushrooms ($2.79 to $3.69), thinly slice 1/2 pound jumbo yellow onion ($1.49/lb), grate 1 tablespoon ginger root ($4.99/lb), and mince 2 cloves garlic (from $1.50 each bulb).
2. In a bowl, season the 1 pound chicken thighs with 1/2 teaspoon salt and black pepper. Stir together 1/3 cup chicken broth ($1.79 sale), 1 teaspoon fish sauce ($11.79 bottle, optional), and a pinch of black pepper for the sauce.
3. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat on the stove. Add the 1 pound chicken thigh pieces and stir-fry 5 to 6 minutes until browned and cooked through. Transfer to a plate.
4. Add the remaining 1 tablespoon olive oil to the skillet. Add the 1/2 pound sliced onion and the 8 ounces sliced mushrooms. Cook 4 to 5 minutes until the mushrooms release moisture and start to brown.
5. Add the 1 tablespoon grated ginger, 2 minced garlic cloves, and the 1/2 pound sliced cabbage. Stir-fry 2 minutes, then add the 1 pound sliced bok choy. Cook 2 to 3 minutes until the greens wilt and the stems are crisp-tender.
6. Return the cooked 1 pound chicken thighs to the skillet and pour in the 1/3 cup broth mixture. Toss everything together for 1 to 2 minutes until lightly saucy and glossy. Taste and add more salt or pepper if needed.
7. Serve as is for a lower-carb dinner, or spoon over rice or alongside boiled potatoes if you want a starch.