Chicken Stir Fry

Ingredients · for 4 (scales to your household)

• 2 teaspoons Cornstarch $0.05
• 1 1/2 tablespoons reduced-sodium soy sauce $0.08
• 1 tablespoon Oyster sauce $0.12
• 3/4 cup Chicken stock $0.39
• 1 tablespoon Brown sugar $0.05
• 1/2 teaspoon Toasted sesame oil $0.08
• 1/4 tsp Cracked pepper $0.03
• 2 tbsp 1-1/2 tablespoons vegetable oil $0.16
• 2 Garlic cloves $0.06
• 1/2 tablespoon Ginger $0.02
• 1 cup Yellow onion $0.75
• 1/2 pound Boneless, skinless chicken breast $3.40
• 3/4 cup Carrot $0.25
• 1 cup Snap peas $1.42
• 1 cup Broccoli florets $0.53
• 1 cup Red pepper $6.04
• 1 cup White rice $0.92

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. Start by making the sauce. In a small bowl, add the corn starch and soy sauce. Whisk with a fork until smooth. Add in the oyster sauce, chicken stock, brown sugar, sesame oil, and a few cracks of pepper (to taste). Whisk until smooth and set aside.
2. Prepare chicken and veggies. Cut chicken into small chunks (about 3/4 to 1 inch). Finely chop garlic and ginger. Slice onion into thin strips. Peel and very thinly slice the carrot into diagonal slices (important the slices are thin so they cook in time). Chop broccoli into small pieces; very thinly slice the pepper. The veggies need to be thinly sliced (or chopped small) so they can cook through quickly.
3. Add the vegetable oil to a very large nonstick skillet or wok. Heat to high heat. Once hot, add garlic and ginger, stirring quickly to keep from burning. Add onion. Cook, stirring constantly, for 1 minute or until onion begins to soften. Add chicken and stir for 1 minute until surface goes from pink to white. Add carrots, sugar snap peas, broccoli, and red pepper. Stir constantly for 1 minute. Pour in the sauce and cook, stirring near constantly for another 2–3 minutes or until the sauce has thickened, chicken is cooked through, and veggies are crisp-tender (they shouldn’t get soggy or soft—you want some bite to them!)
4. Remove from heat and serve immediately with your preferred base (I like rice). Garnish with crushed red pepper flakes, thinly sliced green onions, and/or toasted sesame seeds as desired.

Per serving