Chicken and Broccoli Stir Fry

Ingredients · for 4 (scales to your household)

• 1 pound Boneless skinless chicken breast $6.80
• 1 tablespoon Vegetable oil $0.08
• 2 cups Broccoli florets $1.07
• 1 cup Mushrooms (if you don't like mushrooms you can add more broccoli instead) $1.34
• 2 teaspoons Ginger $0.03
• 1 teaspoon Garlic $0.02
• 1/4 cup Oyster sauce $0.53
• 1/4 cup Low sodium chicken broth or water $0.13
• 1 teaspoon Sugar $0.01
• 2 teaspoons Toasted sesame oil $0.32
• 1 teaspoon Soy sauce $0.06
• 1 teaspoon Cornstarch $0.03
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
2. Add the ginger and garlic to the pan and cook for 30 seconds more.
3. Remove the vegetables from the pan; place them on a plate and cover.
4. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
5. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
6. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
7. In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
8. Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
9. Serve immediately, with rice if desired.

Per serving