| 1 1/2 pound whole chicken breast, skinned, split, boned |
1/4 lb |
$3.49 per pound
|
$0.87 |
| 3 tbsp. soy sauce |
1 1/2 teaspoons |
$2.59 per 10 fluid ounces
|
$0.06 |
| 2 teaspoon cornstarch |
1/3 teaspoon |
$2.89 per 16 ounces
|
$0.01 |
| 2 tbsp. dry sherry |
1 teaspoon |
$22.00 per liter
|
$0.11 |
| 1 teaspoon sugar |
1/6 teaspoon |
$1.44 per pound
|
$0.00 |
| 1 teaspoon grated ginger root |
1/6 teaspoon |
$2.99 per pound
|
$0.00 |
| 1/2 teaspoon salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 teaspoon crushed red pepper |
0.08 teaspoon |
$3.29 per pound
|
$0.00 |
| 2 tbsp. veg. oil |
1 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 2 med. green peppers, cut 3/4 inch pcs |
1/3 peppers |
$2.19 per pound
|
$0.19 |
| 4 green onions, bias sliced into 1 inch lengths |
2/3 onions |
$1.09 per cup
|
$0.11 |
| 1/2 c. walnuts |
1 tablespoon |
$9.89 per 16 ounces
|
$0.21 |
| Total per Serving |
$1.58 |
| Total Recipe |
$9.51 |
Suggestions?