Saucy Chicken Stir-Fry

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Saucy Chicken Stir-Fry



     Here is another recipe you will be surprised at how easy it is to make.  You can find frozen veggies that are all ready portioned out for stir-fry or mix and match the ones you like.  I like using  ready made stir fry blend.  The sauce makes the dish,  so once you have that down you can pick and choose veggies you like.  This is also a good way to clean out all the partial bags of veggies that end up in my freezer from recipes that don't use the full bag.



Ingredients

3 chicken thighs (cooked and torn into pieces)
2  16 oz packages of frozen stir fry vegitables
2 table spoons corn starch (you can use flour if you don't have corn starch)
2 cups home made chicken stock
3/4 cup hoisin (or Korean BBQ sauce)
3 cloves garlic minced
2 tablespoon ginger minced
4 cups cooked brown rice


     Add the packages of stir fry veggies to a non-stick skillet on medium heat stirring occasionally until they start to get cooked.  Add the corn starch and give it a good stir (this will keep the corn starch from getting lumpy).  Pour in the chicken stock and the hoisin and add the garlic and ginger.   I use chicken thighs for the taste and the price, in this recipe I tear it to pieces because I think the rough edges hold the sauce better.  So now it the time to tear up your chicken and add them to the dish.  Leave on the heat until the sauce reduces and thickens.  Serve over a generous portion of brown rice, the extra sauce will soak into the rice.  I prefer my veggies cooked until they are soft, if you like crunchier veggies (like in a restaurant) add the other ingredients as soon as you put the veggies on the heat.   


Running Total
     This meal comes in at $1.12 each for the 5 servings it makes.  And the brown rice keeps you feeling full longer as well as being healthier.
This meal

 $3.88

 Running Total

 $28.40
   







     

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