Tuesday, November 9, 2010

Ginger Stirfry with Chicken

1/3 C. Kraft Asian Sesame salad dressing (free after coupons)
1 1/4 lb. cubed chicken ($1.75)
8 oz. mushrooms, quartered ($.89)
4 medium yellow onions, sliced very thin ($.30)
1 each red, yellow, and orange bell peppers, cut in bite-sized chunks ($.89)
2" piece of gingerroot, peeled and chopped/minced ($.40)
3 T. sesame ginger marinade (free after coupon)
2 T. canola oil ($.10)
3-4 T. soy sauce ($.10)
2 cloves garlic, minced ($.10)
pinch of crushed red pepper, optional

In a large covered skillet, heat oil and add minced/chopped ginger and half of the onions. Cook over medium-low for 5-7 minutes or until onions are soft and translucent. Add in 2 T. soy sauce, pork, mushrooms, marinade, garlic, crushed red pepper, Kraft salad dressing, and remaining onions. Cook over medium high heat to lightly brown pork, then simmer over medium heat for 10-12 minutes. When mushrooms are fork tender and chicken is cooked through, add bell pepper chunks and additional soy sauce (to taste) and heat an additional 2-3 minutes.

Serve over fried rice or with basmati rice and a salad.

Yields = 4 servings
Cost: $4.53 or $1.13 per serving
(A comparable dish at our favorite local Thai restaurant costs $9.95 a plate!)

1 comment:

  1. Never thought of trying to make my favorite takeout dish at home, but this sounds pretty easy.