| 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces |
5 1/3 oz |
$2.99 per pound
|
$1.01 |
| 5 tablespoons soy sauce |
1 tablespoon |
$2.59 per 10 fluid ounces
|
$0.16 |
| 2 tablespoons sherry |
1 1/2 teaspoons |
$22.00 per liter
|
$0.16 |
| 1 tablespoon plus 2 teaspoons cornstarch |
1 1/4 teaspoons |
$2.89 per 16 ounces
|
$0.02 |
| 2 teaspoons sugar |
1/2 teaspoon |
$1.44 per pound
|
$0.01 |
| 2 tablespoons white-wine vinegar or rice vinegar |
1 1/2 teaspoons |
n/a
|
|
| 2 teaspoons Asian sesame oil |
1/2 teaspoon |
$4.99 per 7 1/3 fluid ounces
|
$0.06 |
| 1/3 cup water |
1 tablespoon |
n/a
|
|
| 2 tablespoons cooking oil |
1 1/2 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 1/2 cup peanuts |
2 tablespoons |
n/a
|
|
| 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces |
1 scallions |
$1.09 per cup
|
$0.16 |
| Total per Serving |
$1.60 |
| Total Recipe |
$6.38 |
Suggestions?