Careme

Ingredients

• Boneless skinless chicken thighs 1 lb $3.79
• Green asparagus 1 lb $1.99
• Kroger® Sliced Baby Bella Mushrooms 1 package (8 oz) $2.50
• Jumbo yellow onion 1 medium, thinly sliced $0.99
• Organic ginger root 1 2-inch piece, peeled and grated $3.77
• Garlic 2 cloves, minced $0.69
• Kroger® Fat Free Reduced Sodium Beef Broth 1/2 cup $1.59
• Pompeii® Lemon Juice 1 tablespoon $2.50
• Parsley 2 tablespoons chopped $1.29
• Long-grain or jasmine rice 1 cup dry
• Soy sauce 3 tablespoons
• Honey or brown sugar 2 teaspoons
• Neutral oil 2 tablespoons, divided
• Black pepper 1/2 teaspoon

Instructions

1. Start the rice first. Rinse 1 cup dry long-grain or jasmine rice until the water runs mostly clear. Cook the 1 cup rice according to package directions and keep warm.
2. Trim 1 lb green asparagus by snapping off the woody ends, then cut the spears into 2-inch pieces on a diagonal. Thinly slice 1 medium jumbo yellow onion. Mince 2 garlic cloves. Peel and grate a 2-inch piece of organic ginger root. Roughly chop 2 tablespoons parsley. Pat 1 lb boneless skinless chicken thighs dry and cut into large bite-size pieces.
3. In a small bowl, stir together 3 tablespoons soy sauce, the grated 2-inch piece ginger, 2 minced garlic cloves, 2 teaspoons honey or brown sugar, 1/2 cup beef broth, 1 tablespoon lemon juice, and 1/2 teaspoon black pepper.
4. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the 8 oz package sliced baby bella mushrooms and the sliced onion. Cook for 5 to 6 minutes, stirring occasionally, until the mushrooms brown and the onion softens and picks up color. Transfer to a plate.
5. Add the remaining 1 tablespoon neutral oil to the skillet. Add the chicken pieces in a single layer and cook for 3 to 4 minutes on the first side, then turn and cook 2 minutes more until lightly browned.
6. Return the mushrooms and onion to the skillet. Pour in the soy-ginger sauce and bring to a lively simmer. Add the 2-inch asparagus pieces, toss well, and cook 4 to 6 minutes until the sauce reduces to a glossy glaze and the chicken is cooked through.
7. Taste and adjust with a few extra drops of lemon juice or soy sauce if needed. The finished pan should look shiny, not soupy; if needed, simmer 1 to 2 minutes longer.
8. To plate, spoon the hot rice into two shallow bowls and mound it slightly off-center. Arrange the glazed chicken, asparagus, mushrooms, and onions over and alongside the rice. Spoon the reduced sauce over the top and finish with the chopped parsley for fresh color.
9. Serve with the suggested drink pairing: Sauvignon Blanc for a crisp, herbal contrast, or a light Pinot Noir if you want a red.