Dinner for 3
Mongolian Chicken
Chicken marinates in a sweet soy sauce, then cooks with ginger and chili sauce until tender and fully done.
$10.41for 4 servings
$2.60 per serving$10.41 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: carlsbadcravings.com
- 250 minstart to table
- Involveddifficulty
- 3servings (the source says 6, which counts pieces)
- $$typical cost tier
ChineseDairy-freeBudgetFamilyDinners
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Chicken breast, boneless$3.49/lb typical | 1.5 lb | $5.24Typical price |
| Fresh ginger$0.40/oz typical | a little | $0.07Typical price |
| Total for the servings shown | $7.80 | |
Pantry staples you likely have
Cornstarch, vanilla, yeast, cocoaSoy sauceSyrups, molasses, powdered sugarAsian sauces and pastesHot sauce
Not included in the cost.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts
- 1 1/2 tbsp cornstarch
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 2/7 cup brown sugar
- 3 tbsp asian sweet chili sauce
- 2 tbsp sweet japanese rice wine
- 1 tbsp quality hoisin sauce
- 2 tsp freshly grated ginger
- 1/4 tsp pepper
- 1 tsp sriracha/asian (optional)
Steps
- Cut the chicken into bite-size pieces and place it in a covered bowl with the soy sauce, water, brown sugar, sweet chili sauce, rice wine, hoisin sauce, ginger, pepper, and sriracha.
- Cover and refrigerate the chicken for 4 hours.
- Stir the cornstarch with 2 tablespoons of water in a small bowl.
- Heat cooking oil in a large skillet over medium-high heat, add the chicken, and cook for 8 to 10 minutes until it reaches 165 F.
- Pour the marinade into the skillet, stir in the cornstarch mixture, and simmer for 3 to 5 minutes until thickened.
Swaps
- Chicken breast, boneless for Chicken thighs, bone-in or bonelessabout $1.20/lb less at typical prices
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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