3 boneless, skinless chicken breasts |
3/4 chicken breasts |
$2.99 per pound
|
$0.35 |
1/2 lb. snow peas |
2 oz |
$4.99 per pound
|
$0.62 |
1 c. carrots, cut julienne style (thin sticks) |
1/4 cup |
$1.49 per pound
|
$0.11 |
1 1/2 c. cooked spaghetti, break in half before cooking or chineese noodles (tomoshiraga somen) |
1/3 cup |
$1.25 per pound
|
$0.24 |
1 1/4-2 tsp. cornstarch |
3/8 teaspoon |
$2.89 per 16 ounces
|
$0.01 |
1 tsp. sugar |
1/4 teaspoon |
$1.44 per pound
|
$0.00 |
2 tsp. water |
1/2 teaspoon |
n/a
|
|
1/3 c. fat-free and reduced sodium chicken broth |
1 tablespoon |
n/a
|
|
1 Tbsp. soy sauce or oyster sauce |
3/4 teaspoon |
$2.59 per 10 fluid ounces
|
$0.03 |
4 cloves garlic, finely minced |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
1/2 c bean sprouts (optional) |
2 tablespoons |
$1.69 per 8 ounces
|
$0.10 |
Total per Serving |
$1.49 |
Total Recipe |
$5.96 |