Careme

Ingredients

• Boneless Skinless Fresh Chicken Thighs 1 lb $4.49/lb
• Bok Choy 1 lb $2.77/lb sale
• Kroger Whole Baby Bella Mushrooms 8 oz $3.19
• Carrots 1/2 lb $1.29/lb
• Fresh Peeled Ginger Bag 1 tablespoon $3.99
• Green Onions 1 bunch $1.29
• Kroger Yellow Onion 3 lb Bag 1/2 lb $2.29
• Simple Truth Organic Low Sodium Chicken Broth 1/2 cup $1.79 sale
• Pantry soy sauce, oil, cornstarch or flour, and cooked rice as needed pantry

Instructions

1. Prep 1 pound boneless skinless chicken thighs ($4.49/lb) by slicing into thin strips. Slice 1/2 pound yellow onion from the 3 pound bag ($2.29), peel and thinly slice 1/2 pound carrots ($1.29/lb), slice 8 ounces baby bella mushrooms ($3.19) if needed, chop 1 pound bok choy ($2.77/lb sale) separating stems and leaves, mince 1 tablespoon peeled ginger from the bag ($3.99), and slice 1 bunch green onions ($1.29).
2. In a bowl, toss the 1 pound sliced chicken thighs with 1 tablespoon soy sauce and 1 teaspoon cornstarch or flour from the pantry. Let stand while you heat the pan.
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the 1 pound chicken thighs and stir-fry for 5 to 6 minutes until browned and cooked through. Remove to a plate.
4. Add another teaspoon oil if needed, then stir-fry the 1/2 pound sliced onion, 1/2 pound carrots, and the bok choy stems for 3 minutes. Add the 8 ounces mushrooms and 1 tablespoon minced ginger and cook 2 minutes more.
5. Return the cooked 1 pound chicken to the skillet. Add the bok choy leaves, 1/2 cup low sodium chicken broth ($1.79 sale carton), and 2 tablespoons soy sauce from the pantry. Stir-fry 2 to 3 minutes until the greens wilt and the sauce lightly coats everything.
6. Finish with the 1 bunch sliced green onions. Taste and add pepper or a squeeze of lemon juice if you like. Serve over cooked rice from the pantry, or over simple boiled potatoes if that is what you have on hand.
7. Pour Sauvignon Blanc or Pinot Noir if serving wine.