Foodie Fridays: Chicken Stir Fry

I make stir about every two weeks, because it’s one of the easiest dishes I’ve ever prepared.  It’s usually enough for lunch the next day — my favorite part.

This time I prepared my stir fry using brown jasmine rice, but  before, I was using those Ramen noodles that comes in a pack of 6 and have the overly salty seasoning packets.  Yeah, reminds me of college.  Anywhoo…

This is also of the cheapest meals I can prepare.  When I buy my chicken breast, it’s a family pack which means I get anywhere from 8-10 meals from it. I buy a few packs, to be honest.

I use about 3/4 of a chicken breast when making my stir fry.  Carrots, 0.79 cents a pound at Ralphs (I grab like seven carrots, it’s hardly a pound), broccoli — about two stalks and it runs like a dollar and some change for pound, a can of water chestnuts, 0.89 cents. An onion, white or red, no particular preference.  A bottle of stir fry sauce that says “stir fry sauce” on it.  Reading is fundamental.  That’s between $2.49 -$3.59, depending on the brand and everything else — like my chicken, brown rice and cooking oil — are at home.  I heat the oil in a pan on high.  Throw in my chopped carrots, broccoli, onions and mushrooms.  Let them cook down so they can have a soft crunch taste.  I chop me up some chicken, a little smaller than bite sizes because it ensures the chicken cooks all the way through.  Season lightly with some garlic powder and black pepper. When everything is cooked and chicken has a a golden brown color, add in the stir fry sauce.  I would say no more than 1/2 the bottle (it’s a small bottle, so don’t think I have sauce dependency issues here) should gently coat everything in the skillet.

And voila! Chicken Stir Fry! Faster than delivery.  And there’s place about four blocks from my house that’s pretty fast.

Stir Fry

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