If my husband were in charge of the cooking, we would have rice every day for three meals a day. Growing up with a Filipino mother, the rice cooker was always full and rice ready to add to any dish. Rice and eggs, rice with soy sauce, rice with hash, and on and on the combinations go. Needless to say, a rice cooker was the first thing my husband requested be on our registry. We now have rice two days a week and his favorite dish is stir fry.
Fresh meat can be pricy. So, we tried canned and were surprised how well it worked in our stir fry. As an added bonus, it cuts the prep and cooking time – precooked, just drain! And for nutrients, 2 oz of canned chicken has only 50 calories, .5g Fat, 1g carbohydrates, and 10g protein. Without further ado, here is the recipe:
2 – 12.5oz cans of chicken, drained
16oz bag frozen brocolli
1lb carrots, peeled & chopped
1-8oz can water chestnuts, drained
4oz Low Sodium Soy Sauce
2oz White Vinegar
1 Tbsp Minced Garlic
2 cups White Rice
Put 2 cups of rice in cooker with 6 cups water and turn on. (If you don’t have a rice cooker, follow the directions on the package for stove-top prep) Heat up a large skillet or wok on medium heat. Add carrots and broccoli to the pan with soy sauce, vinegar, and minced garlic. Cook until vegetables are warmed through (I prefer them to be crunchy, cook until they soften if you want them to be mushier). Add water chestnuts and chicken and stir occasionally until they are heated through. Pull of heat and serve over the rice.
Now for the cost breakdown:
We get a 12.5oz can of chicken at Aldi for only $1.49 each (2.98 total), the frozen broccoli is $.79, AND Rice at Aldi was just reduced to $1.59 (2c is $.50):
At Wegman’s we get a can of Water Chestnuts for $1.19, Organic Carrots are $2.29/2lb bag (1lb is $1.15), and Kikkoman soy sauce at $2.49 (4oz is $1).
Total For the meal: $9.90
Total Per Serving: $1.65 (A serving is 3/4 c stir fry over 3/4c rice, you get 6 with this recipe)
You may have noticed, I did not price the minced garlic or vinegar. These are both things I always have in my house in large containers and it was too difficult to figure out the cost with the small amount I use.
This meal is not just one dinner. We usually have enough leftovers for two complete servings and extra rice on top of that. The key to actually eating leftovers is to store them in single serving sizes in your fridge. I have divided plastic containers so meals with different components can still be kept in one easy-to-grab package. Then you can throw it in your lunch box and go in the morning before work or pull it out quick when the children are “sta-a-arving” for lunch.