Tuesday, April 27, 2010

Thai Mandarin Ginger Stirfry

3 T. gingerroot, peeled and minced ($.35)
2 large yellow onions, sliced very thin ($.45)
2 T. canola oil ($.15)
8 oz. fresh white button mushrooms, sliced ($.99)
1 T. minced garlic ($.20)
2 large chicken breasts, boneless, skinless, cut into bite-sized pieces ($1.39)
1 C. Sesame Ginger Marinade (free after coupons)
2 large red bell peppers, chopped ($.79)
2 15 oz. cans Mandarin oranges (free after coupons)

Marinate chicken in Sesame Ginger marinade for 4-12 hours. Discard marinade before cooking.

In a large skillet, add oil over medium high heat. When oil is hot, stir in onions and minced ginger. Cook over medium-low to sweat the onions. When onions are translucent, add in garlic, mushrooms, and chicken, add salt and pepper to taste.
Cook over medium heat until mushrooms are tender is chicken is no longer pink (about 8-11 minutes).

Stir in drained Dole Mandarin oranges and red bell and heat through. Serve over steamed or fried rice.

Yields = 4-5 servings
Cost: $4.32
Cost per serving = $.87-$1.08

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