Careme

Ingredients

• Boneless Skinless Chicken Thighs 1 lb 4.49
• Bok Choy 1 lb, separated and chopped 2.49
• Kroger® Sugar Snap Peas 8 oz 3.99
• Kroger® Sliced White Mushrooms 8 oz 2.79
• Ginger Root 2-inch piece, peeled and minced 4.99
• Kroger® Fresh Diced Garlic 1 tablespoon 3.49
• Green Onions 1 bunch, sliced 1.50
• Kroger® Yellow Onion 3 lb Bag 1/2 lb, thinly sliced 3.49
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ 1/2 cup 1.67
• pantry: soy sauce 3 tablespoons
• pantry: rice 1 cup dry
• pantry: neutral oil 2 tablespoons
• pantry: cornstarch 2 teaspoons
• pantry: sesame oil 1 teaspoon
• pantry: black pepper to taste

Instructions

1. Cook 1 cup dry rice according to package directions so it is ready when the stir-fry is done. Fluff and keep warm.
2. Trim 1 pound Boneless Skinless Chicken Thighs and slice into bite-size pieces. Chop 1 pound Bok Choy, keeping stems and leaves separate. Slice 8 ounces Kroger® Sliced White Mushrooms, if needed. Thinly slice 1/2 pound yellow onion and 1 bunch Green Onions. Peel and mince a 2-inch piece of Ginger Root.
3. In a small bowl, whisk 1/2 cup FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ with 3 tablespoons soy sauce, 2 teaspoons cornstarch, and 1 teaspoon sesame oil.
4. Heat a large skillet or wok over medium-high heat with 1 tablespoon neutral oil. Add the sliced chicken thighs in a single layer, season lightly with black pepper, and cook 4 to 5 minutes, stirring occasionally, until browned and nearly cooked through. Transfer to a plate.
5. Add the remaining 1 tablespoon neutral oil to the pan. Add the 1/2 pound sliced yellow onion, the bok choy stems, 8 ounces sugar snap peas, and 8 ounces mushrooms. Stir-fry 3 to 4 minutes until glossy and still a little crisp.
6. Add 1 tablespoon Kroger® Fresh Diced Garlic and the minced ginger. Stir 30 seconds until fragrant. Return the chicken to the pan.
7. Add the chopped bok choy leaves and pour in the broth-soy mixture. Stir-fry 2 to 3 minutes until the sauce lightly thickens and coats the chicken and vegetables. Fold in most of the sliced green onions.
8. Taste and adjust with a little more soy sauce or black pepper if needed. The vegetables should stay vibrant and not go limp.
9. Plate the rice in shallow bowls, spoon the chicken and vegetables over and slightly to one side, and scatter the remaining green onions on top for freshness and contrast.
10. Serve with Riesling for a touch of aromatic lift, or Pinot Gris for a leaner, crisper pairing.