| 3/4 pound boneless skinless chicken breast, thinly sliced on the diagonal |
2 3/8 oz |
$2.99 per pound
|
$0.45 |
| 4 tablespoons teriyaki sauce, divided |
2 3/8 teaspoons |
$6.89 per 21 fluid ounces
|
$0.13 |
| 3/4 pound green beans, trimmed and halved crosswise |
2 3/8 oz |
$2.49 per pound
|
$0.37 |
| 1/2 cup chicken stock |
1 tablespoon |
$0.99 per 14 1/2 ounces
|
$0.06 |
| 2 tablespoons mirin (rice wine) or dry sherry, white wine, etc. |
1.2 teaspoons |
$0.20 per fluid ounce
|
$0.04 |
| 1 1/2 teaspoons cornstarch |
1/3 teaspoon |
$2.89 per 16 ounces
|
$0.01 |
| 1/2 teaspoon ground Asian red chile pepper (or 1/4 teaspoon cayenne) |
0.1 teaspoon |
$1.99 per 10 ounces
|
$0.00 |
| 2 tablespoons stir-fry oil or high temperature cooking oil such as peanut oil, divided |
1.2 teaspoons |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1/2 pound shitake mushrooms, stemmed and sliced (I substituted a 7.5 ounce bottle of sliced mushrooms, draining and adding them with the cooked chicken in the last step) |
1 5/8 oz |
$4.99 per 4 ounces
|
$2.00 |
| 1 bunch scallions or green onions, halved lengthwise, whites and greens cut crosswise into 2-inch pieces |
0.2 bunch |
$1.09 per cup
|
$0.22 |
| 4 cloves garlic, sliced |
5/6 garlic cloves |
$4.00 per pound
|
$0.02 |
| Total per Serving |
$3.30 |
| Total Recipe |
$16.52 |
Suggestions?