A fast, vegetable-forward stir-fry that feels different from the usual weeknight rotation. Tender chicken thighs, bok choy, mushrooms, and sweet peppers are glazed in a gingery soy sauce and served over fluffy rice for a balanced, high-value meal.
Wine picks:
- Chateau Ste. Michelle Dry Riesling Washington White Wine 7.99 1 bottle (750 ml)
- Portlandia Pinot Gris 13.99 1 bottle (750 ml)
Details
Ingredients
- Foster Farms Fresh & Natural Chicken Thighs Value Pack 1 lb 2.79
- Bok Choy 1 lb 2.77
- Kroger® Sliced White Mushrooms 8 oz 2.00
- Kroger® Tri-Color Bell Peppers 1/2 package, about 3 peppers 3.99
- Organic Ginger Root 2-inch piece 3.77
- Garlic 3 cloves 0.69
- Jumbo Yellow Onions 1/2 lb 0.99
- Kroger® Yellow Onion 3 lb Bag optional substitute if needed 2.29
- rice 1 cup uncooked
- soy sauce 3 tablespoons
- rice vinegar 1 tablespoon
- honey or brown sugar 2 teaspoons
- cornstarch 2 teaspoons
- neutral oil 2 tablespoons
- red pepper flakes pinch, optional
- Chateau Ste. Michelle Dry Riesling Washington White Wine 1 bottle (750 ml) 7.99
Instructions
- Start the rice first. Rinse 1 cup uncooked rice and cook it on the stove according to package directions so it is ready when the stir-fry finishes.
- Prep everything before cooking. Slice 1 lb chicken thighs into bite-size strips. Separate the 1 lb bok choy stems from the leaves; slice the stems and roughly chop the leaves. Slice 8 oz mushrooms. Thinly slice 1/2 lb onion. Slice about 3 tri-color bell peppers into thin strips. Peel and finely grate a 2-inch piece of ginger. Mince 3 garlic cloves.
- In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 2 teaspoons cornstarch, 1/3 cup water, and a pinch of red pepper flakes if using.
- Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the sliced 1 lb chicken thighs, season lightly with black pepper, and stir-fry 5 to 6 minutes until browned and cooked through. Transfer to a plate.
- Add the remaining 1 tablespoon neutral oil to the pan. Stir-fry the 1/2 lb sliced onion, the bok choy stems, and the sliced bell peppers for 3 minutes. Add the 8 oz sliced mushrooms and cook 2 to 3 minutes more until the mushrooms give up their moisture and the vegetables stay a little crisp.
- Add the grated ginger and 3 minced garlic cloves and cook for 30 seconds until fragrant. Return the cooked chicken to the pan along with the bok choy leaves.
- Pour in the soy-ginger sauce and toss continuously for 1 to 2 minutes until the sauce turns glossy and lightly coats the chicken and vegetables.
- To plate, mound the hot rice in shallow bowls. Spoon the chicken stir-fry over and slightly to one side so the white rice, green bok choy, and red-yellow peppers all show. Finish with extra black pepper or a few sliced green onions if you have them.
Cook time: 45 minutes
Estimated cost: $11-14
Health notes: Approximately 560 calories per serving. Roughly 36g protein, 18g fat, 58g carbohydrates, 5g fiber. Lean, satisfying, and packed with vegetables.
Drink pairing: Dry Riesling is excellent with ginger and soy, and Pinot Gris is another easy, versatile choice that won’t overpower the bok choy and peppers.
Wine picks:
- Chateau Ste. Michelle Dry Riesling Washington White Wine 7.99 1 bottle (750 ml)
- Portlandia Pinot Gris 13.99 1 bottle (750 ml)
Why it works: For Ginger Chicken Bok Choy Stir-Fry with Rice, I’d favor a white with bright acidity and a little fruit to handle ginger, garlic, and the savory sauce without fighting the bok choy. For dinner for 2, one 750 ml bottle is the right size. My top pick is Chateau Ste. Michelle Dry Riesling: it’s Washington-grown, crisp, and just dry enough to keep the pairing fresh while still feeling friendly with ginger. If you want to lean more neutral and food-flexible, Portlandia Pinot Gris is an excellent second choice with clean orchard-fruit notes and enough lift for stir-fry vegetables.