Tangerine Chicken Stir-Fry

Ingredients · for 4 (scales to your household)

• 1/2 cup Tangerine or orange juice $0.39
• 1/3 cup Soy sauce $0.95
• 2 teaspoons Cornstarch $0.05
• 1 tablespoon Peanut or canola oil $0.05
• 1 1/4 lb Boneless skinless chicken breasts $8.50
• 1 cup Ready-to-eat baby-cut carrots $0.33
• 2 cups Broccoli florets $1.07
• 4 oz Mushrooms $1.22
• 1 can Water chestnuts $2.67
• 2 tablespoons Water $0.00
• 1/4 cup Fresh cilantro $0.10

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. In small bowl, mix juice, soy sauce and cornstarch until cornstarch is dissolved; set aside.
2. In 12-inch wok or nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring frequently, until no longer pink in center. Add carrots; cook 2 to 3 minutes. Add broccoli, mushrooms, water chestnuts and water; cook 3 to 4 minutes longer, stirring frequently, until vegetables are crisp-tender.
3. Reduce heat to low. Stir juice mixture, then stir into chicken mixture. Cook and stir 1 minute or until sauce is slightly thickened. Sprinkle individual servings with 1 tablespoon cilantro.

Per serving