Dinner for 4

Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken breast; 2 tbsp cornstarch; 2 tbsp low sodium soy sauce; 1 tbsp dry sherry or shaoxing wine; 2 tbsp vegetable oil; 1 red bell pepper; 1 green bell pepper; 3 cloves garlic; 1 tbsp fresh ginger; 6 dried red chili peppers; 1/2 cup roasted unsalted peanuts; 3 green onions; 1/4 cup low-sodium chicken broth; 2 tbsp hoisin sauce; 1 tbsp rice vinegar; 1 tbsp sugar; 1/2 tsp sesame oil

Cornstarch-coated chicken stir-fries with peppers, garlic, ginger, chilies, peanuts, and a sweet soy sauce.

Typical price

$16.12for 4 servings

$4.03 per serving$16.12 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: foodfaithfitness.com

35 minstart to table
Easydifficulty
4servings as written
$$$typical cost tier

Chinese Dairy-free High-protein Budget Family Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Chicken breast, boneless$3.49/lb typical	1 lb	$3.49Typical price
Bell peppers$2.49/lb typical	0.75 lb	$1.87Typical price
Garlic$0.75 each typical	0.25	$0.22Typical price
Fresh ginger$0.40/oz typical	0.25 oz	$0.10Typical price
Nuts and seeds$0.70/oz typical	2.25 oz	$1.57Typical price
Green onions$1.19 each typical	0.5	$0.51Typical price
Broth or stock$0.07/oz typical	2 oz	$0.15Typical price
Total for the servings shown		$16.12

Pantry staples you likely have

Cornstarch, vanilla, yeast, cocoaSoy sauceAsian sauces and pastesOlive and cooking oilDried herbs, spices and seasoning blendsVinegarSugar and brown sugar

Not included in the cost.

Ingredients

1 lb boneless skinless chicken breast
2 tbsp cornstarch
2 tbsp low sodium soy sauce
1 tbsp dry sherry or shaoxing wine
2 tbsp vegetable oil
1 red bell pepper
1 green bell pepper
3 cloves garlic
1 tbsp fresh ginger
6 dried red chili peppers
1/2 cup roasted unsalted peanuts
3 green onions
1/4 cup low-sodium chicken broth
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp sugar
1/2 tsp sesame oil

Steps

Toss the chicken with cornstarch, soy sauce, and sherry in a bowl, then let it stand for 10 minutes.
Stir the broth, hoisin sauce, rice vinegar, sugar, and sesame oil together in a small bowl.
Heat the vegetable oil in a large skillet or wok over high heat, then stir-fry the chicken for 6 to 8 minutes until it reaches 165 F.
Add the bell peppers, garlic, ginger, and dried chilies, then stir-fry for 4 minutes.
Pour in the sauce and cook for 2 minutes until it thickens and coats the chicken.
Stir in the peanuts and green onions, then remove the pan from the heat.