Careme

Ingredients

• Boneless skinless chicken thighs 1 lb $4.49
• Bok choy 1 lb, ends trimmed, leaves separated, larger leaves sliced $2.49
• Kroger® Snow Peas 8 oz, strings removed if needed $3.89
• Fresh Yellow Bell Pepper 1, thinly sliced $1.67
• Ginger Root 1 tablespoon, finely grated $4.99
• Kroger® Whole Garlic Bulbs 3 cloves, minced $2.49
• Simple Truth Organic® Thai Basil Container 1/2 package, leaves torn $2.79
• Green Onions 2 stalks, sliced on a bias $1.50
• Pantry soy sauce 3 tablespoons
• Pantry oyster sauce 1 tablespoon
• Pantry brown sugar or honey 2 teaspoons
• Pantry rice vinegar 2 teaspoons
• Pantry neutral oil 2 tablespoons, divided
• Pantry jasmine rice 1 cup dry
• Pantry red pepper flakes pinch, optional
• Pantry kosher salt to taste
• Pantry black pepper to taste
• Chateau Ste. Michelle Dry Riesling Washington White Wine 1 bottle (750 ml) $8.99

Instructions

1. Start the rice first. Rinse 1 cup dry jasmine rice, then cook it with water according to package directions so it is ready when the stir-fry finishes.
2. Prep everything before cooking. Slice 1 lb boneless skinless chicken thighs into bite-size pieces. Trim 1 lb bok choy and separate the leaves; slice any large leaves into wide strips. Thinly slice 1 yellow bell pepper. Trim 8 oz snow peas. Grate 1 tablespoon ginger, mince 3 cloves garlic, tear 1/2 package Thai basil leaves, and slice 2 green onions on a bias.
3. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 2 teaspoons brown sugar or honey, 2 teaspoons rice vinegar, 2 tablespoons water, and a pinch of red pepper flakes if using.
4. Heat a large skillet or wok over high heat. Add 1 tablespoon neutral oil. Add the sliced 1 lb chicken thighs, season lightly with kosher salt and black pepper, and stir-fry for 5 to 6 minutes until browned and just cooked through. Transfer the chicken to a plate.
5. Return the skillet to high heat and add the remaining 1 tablespoon neutral oil. Add the 1 tablespoon grated ginger and 3 cloves minced garlic and stir for 20 seconds until fragrant.
6. Add the sliced yellow bell pepper and 8 oz snow peas. Stir-fry for 2 minutes. Add the bok choy stems first and cook 1 minute, then add the leafy parts and cook 1 to 2 minutes more until crisp-tender and glossy.
7. Return the chicken and any juices to the skillet. Pour in the sauce and toss for 1 to 2 minutes until the sauce lightly coats the chicken and vegetables. Fold in the torn Thai basil and most of the sliced green onions.
8. Taste and adjust with a little more soy sauce or vinegar if needed. The finished stir-fry should be shiny, saucy, and still vibrant green.
9. Spoon the jasmine rice into shallow bowls. Pile the chicken stir-fry over the rice, keeping the vegetables high for a restaurant-style look. Scatter the remaining green onions on top so the dish looks fresh and lively.
10. If you’d like wine, go with Riesling for a touch of sweetness against the savory sauce, or Sauvignon Blanc for a brighter, more herbal match.