Ingredients
Scale
- 4 oz Chicken breast or thigh, thinly sliced ($1.00)
- 1/2 cup Long-grain white rice ($0.20)
- 1 cup Frozen mixed stir-fry vegetables ($0.60)
- 1 tbsp Soy sauce ($0.10)
- 1 tsp Vegetable oil ($0.05)
- 1 clove Garlic, minced ($0.10)
- 1/2 tsp Ground ginger ($0.05)
- 1 tsp Sugar or honey ($0.05)
- Salt and pepper to taste ($0.05)
- Optional: Sriracha or red pepper flakes for heat
Instructions
- Start by rinsing the white rice under cold water until the water runs clear to remove excess starch. Combine the rice with one cup of water in a small pot. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. While the rice cooks, slice your chicken into thin, bite-sized strips. Thin slices cook faster and stay more tender. Mince the garlic and prepare your sauce by mixing the soy sauce, sugar, and ginger in a small bowl.
- Place a large skillet or wok over medium-high heat and add the vegetable oil. Once the oil is shimmering, add the chicken strips in a single layer. Season with a pinch of salt and pepper. Sear the chicken until it is golden brown on both sides and cooked through, about 5-6 minutes. Remove the chicken from the pan and set it aside. In the same pan, add the frozen vegetables. Stir-fry them for 3-4 minutes until they are tender-crisp. Add the minced garlic during the last minute of cooking the vegetables to prevent burning.
- Add the cooked chicken back into the skillet with the vegetables. Pour the soy sauce mixture over the ingredients and toss everything together for 1-2 minutes until the sauce thickens slightly and coats everything evenly. Fluff your cooked rice with a fork and scoop it into a large bowl. Top the rice with the chicken and vegetable mixture. Garnish with red pepper flakes if you like a bit of heat and serve immediately while hot.
- Cook Time: 30 minutes