Tuesday, March 23, 2010

Honey Walnut Chicken with Peppers

1 1/4 lb. boneless skinless chicken, cubed (thighs or breasts) ($1.69)
1/4 C. honey ($.55)
3 heaping T. brown sugar ($.20)
1/4 C. lemon juice ($.10)
1/4 tsp. cumin ($.05)
1 tsp. salt ($.05)
3/4 tsp. pepper (black or white) ($.05)
2 large red bell peppers ($.50), cubed
1/4 C. chopped walnuts ($.28)

In a small bowl, whisk together honey, lemon juice, brown sugar, cumin, salt, and pepper. Pour over cubed chicken and marinade overnight.

In a large skillet, add 1 tsp. oil or generously spray with cooking spray. Over medium-high heat, cook chicken, stirring occasionally. Brown chicken evenly, add peppers, and cook an additional 4-6 minutes, or until juice run clear. Toss with chopped walnuts, and serve over rice.

Yields = 3-4 servings
Cost: $3.47 or $.87 - $1.18 per serving

For a twist, try this with cubed pork or beef! (If using beef, double the amount of lemon juice as beef is able to withstand more acidic marinades easily.)

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