Ingredients
Scale
- 4 oz Chicken breast or thigh, thinly sliced ($1.00)
- 1/2 cup White or brown rice, uncooked ($0.20)
- 1 cup Mixed frozen vegetables or seasonal fresh carrots and broccoli ($0.80)
- 1 tbsp Soy sauce ($0.10)
- 1 tsp Vegetable oil ($0.05)
- 1 clove Garlic, minced ($0.05)
- 1/2 tsp Ground ginger or fresh ginger ($0.10)
- 1/2 tsp Sugar or honey ($0.05)
- Salt and pepper to taste
Instructions
- Start by rinsing your rice under cold water until the water runs clear. Combine the rice with one cup of water in a small saucepan. 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. If using fresh vegetables, chop them into uniform pieces to ensure even cooking. Mince your garlic and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the chicken strips. Season with a pinch of salt and pepper. Sear the chicken until it turns golden brown and is cooked through, roughly 5 to 7 minutes. Remove the chicken from the pan and set it aside. In the same pan, add the garlic and ginger, followed by your vegetables. Sauté for 3 to 4 minutes until tender-crisp. Return the chicken to the pan and pour in the soy sauce and sugar. Toss everything together for another minute until the sauce thickens slightly and coats the ingredients.
- Fluff the cooked rice with a fork and place a generous portion in a shallow bowl. Spoon the hot chicken and vegetable mixture over the rice. Ensure you pour any remaining sauce from the pan over the top for extra flavor. Serve immediately while hot.
- Cook Time: 25 minutes