The $8 Chicken Stir-Fry That Feeds 4 People and Tastes Like Takeout
When my grocery budget was tight, I reverse-engineered my favorite takeout stir-fry. The key is high heat, a good sauce, and not overcrowding the pan. My roommates couldn't believe this cost under two bucks per person. I make a double batch every Sunday now — it reheats perfectly and honestly tastes better the next day.
Ingredients
- Chicken thighs boneless600g
- Broccoli1 head (300g)
- Carrots2 medium
- Soy sauce4 tbsp
- Oyster sauce2 tbsp
- Sesame oil1 tbsp
- Garlic minced4 cloves
- Fresh ginger grated1 tbsp
- Cornstarch1 tbsp
- Vegetable oil2 tbsp
- Cooked white rice4 servings
Nutrition
Directions
- 1
Cut chicken thighs into bite-sized pieces. Mix with cornstarch and 1 tbsp soy sauce. Set aside.
- 2
Mix sauce: remaining soy sauce, oyster sauce, sesame oil. Set aside.
- 3
Cut broccoli into florets. Slice carrots thin on the diagonal.
- 4
Heat wok or large pan over VERY high heat. Add oil until smoking.
- 5
Add chicken — do not stir for 90 seconds. Let it sear. Then stir-fry 3 min until cooked through. Remove from pan.
- 6
Same pan, add garlic and ginger, stir 30 seconds. Add carrots and broccoli, stir-fry 3-4 minutes.
- 7
Return chicken to pan. Pour sauce over everything. Toss 1 minute over high heat.
- 8
Serve over steamed rice immediately.
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