3/4 lb Boneless chicken breast |
3 oz |
$3.49 per pound
|
$0.65 |
2 tsp Dark soy sauce |
1/2 teaspoon |
$2.59 per 10 fluid ounces
|
$0.02 |
2 tsp Rice wine or possibly dry Sherry |
1/2 teaspoon |
$0.20 per fluid ounce
|
$0.02 |
1 tsp Finely minced ginger root |
1/4 teaspoon |
$2.99 per pound
|
$0.00 |
1 tsp Cornstarch |
1/4 teaspoon |
$2.89 per 16 ounces
|
$0.00 |
1 tsp Sesame oil |
1/4 teaspoon |
$4.99 per 7 1/3 fluid ounces
|
$0.03 |
1/3 c. Peanut oil |
1 tablespoon |
$4.39 per 24 fluid ounces
|
$0.12 |
2 x Dry red chilies, cut in half lengthwise |
1/2 chilies |
$1.99 per pound
|
$0.10 |
1 Tbsp. Coarsely minced fresh orange peel or possibly |
3/4 teaspoon |
$3.00 per pound
|
$0.01 |
2 tsp Dark soy sauce |
1/2 teaspoon |
$2.59 per 10 fluid ounces
|
$0.02 |
1/4 tsp Salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
1 tsp Sugar |
1/4 teaspoon |
$1.44 per pound
|
$0.00 |
1/2 tsp Sesame oil |
1/8 teaspoon |
$4.99 per 7 1/3 fluid ounces
|
$0.01 |
Total per Serving |
$1.00 |
Total Recipe |
$4.00 |