Chicken Stir Fry

Ingredients · for 4 (scales to your household)

• 1 lb Boneless, skinless chicken breast $6.80
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03
• 2 tbsp Olive oil $0.36
• 2 cups Broccoli florets $1.07
• 1/2 Yellow bell pepper $0.44
• 1/2 Red bell pepper $0.44
• 1/2 cup Baby carrots $0.16
• 2 tsp Ginger $0.03
• 2 Garlic cloves $0.06
• 1 tbsp Corn starch $0.08
• 2 tbsp Cold water $0.00
• 1/4 cup Low sodium chicken broth $0.13
• 3 tbsp Low sodium soy sauce $0.16
• 1/4 cup Honey $1.24
• 1 tbsp Toasted sesame oil $0.48
• 1/2 tsp Crushed red pepper flakes $0.05

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. Stir Fry Sauce
2. In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
3. Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
4. Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
5. Reduce heat to medium and add remaining tablespoon of oil to the skillet.
6. Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
7. Add chicken back into the skillet and stir to combine.
8. Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
9. Bring to a boil, stirring occasionally, and let boil for one minute.
10. Serve with rice and/or chow mein if desired.

Per serving