| 1 1/2 lbs. chicken breast, skinned, split & boned |
6 oz |
$2.99 per pound
|
$1.12 |
| 3 tbsp. soy sauce |
2 1/4 teaspoons |
$2.59 per 10 fluid ounces
|
$0.10 |
| 2 teaspoon cornstarch |
1/2 teaspoon |
$2.89 per 16 ounces
|
$0.01 |
| 2 tbsp. dry sherry (opt., if not used, substitute water) |
1 1/2 teaspoons |
$22.00 per liter
|
$0.16 |
| 1 teaspoon grated ginger root |
1/4 teaspoon |
$2.99 per pound
|
$0.00 |
| 1 teaspoon sugar |
1/4 teaspoon |
$1.44 per pound
|
$0.00 |
| 1/2 teaspoon salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 teaspoon crushed red pepper |
1/8 teaspoon |
$3.29 per pound
|
$0.00 |
| 2 tbsp. veg. oil |
1 1/2 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 2 med. green peppers, cut into 3/4" pcs |
1/2 peppers |
$2.19 per pound
|
$0.29 |
| 4 green onions, bias sliced into 1" lengths |
1 onions |
$1.09 per cup
|
$0.16 |
| 1 c. walnut halves |
1/4 cup |
$9.89 per 16 ounces
|
$0.64 |
| Total per Serving |
$2.51 |
| Total Recipe |
$10.03 |
Suggestions?