Careme

Ingredients

• Simple Truth Natural Boneless Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb $4.49/lb sale
• Bok Choy 1 lb $2.77/lb sale
• Kroger Tri-Color Bell Peppers 20 oz bag, use about 3 peppers $3.99
• Spice World Fresh Peeled Ginger Bag 1 tbsp grated $3.99
• Garlic 2 cloves $0.69 each
• Kroger Gold Potatoes 1 lb $3.99 sale
• Jumbo White Onion 1/2 lb $0.99/lb
• Simple Truth Organic Low Sodium Free Range Chicken Broth 1/2 cup $1.79 sale
• Pantry: soy sauce, oil, cornstarch or flour, salt, pepper as needed pantry

Instructions

1. Prep 1 lb Simple Truth Natural Boneless Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! ($4.49/lb sale) by cutting into bite-size strips. Season lightly with 1/4 tsp salt and 1/4 tsp pepper.
2. Scrub 1 lb Kroger Gold Potatoes ($3.99 for 5 lb bag; about $0.80 used) and cut into small 1/2-inch cubes so they cook quickly. Thinly slice 1/2 lb Jumbo White Onion (about $0.50). Slice about 3 peppers from the Kroger Tri-Color Bell Peppers bag ($3.99; about $1.80 used). Trim and chop 1 lb Bok Choy ($2.77/lb sale), keeping stems and leaves separate. Grate 1 tbsp peeled ginger from the bag ($3.99; about $0.30 used) and mince 2 cloves Garlic from 1 bulb ($0.69 each bulb; about $0.15 used).
3. Heat 1 tbsp oil in a large skillet over medium heat. Add the 1 lb diced potatoes and cook 10-12 minutes, stirring often, until browned and tender. Transfer to a plate and keep warm.
4. Add another 1 tbsp oil to the skillet over medium-high heat. Add the 1 lb chicken thigh strips and cook 5-6 minutes until browned and cooked through. Transfer to the plate with the potatoes.
5. Add the sliced 1/2 lb onion and sliced peppers from the Kroger Tri-Color Bell Peppers bag to the skillet. Stir-fry 3 minutes. Add the chopped bok choy stems and cook 2 minutes more. Add the bok choy leaves, 1 tbsp grated ginger, and minced 2 cloves garlic, and cook 1 minute until fragrant.
6. Stir together 1/2 cup Simple Truth Organic Low Sodium Free Range Chicken Broth ($1.79 sale carton; about $0.45 used), 2 tbsp soy sauce from the pantry, and 1 tsp cornstarch or flour from the pantry. Pour into the pan and simmer 1-2 minutes until lightly thickened.
7. Return the cooked chicken and potatoes to the skillet and toss for 1 minute to coat everything in the ginger-garlic sauce. Taste and add more pepper or a splash more soy sauce if needed.
8. Serve hot in shallow bowls. This is excellent with Riesling or Sauvignon Blanc.