Tuesday, October 7, 2014

$70/Week Challenge - Day Four: One-Pot-$5-Wednesday-Night-No-Hassle Chicken Fried Rice

It simply does not get easier than this recipe.  This may very well be the recipe I take from this challenge and add to my weekly repertoire.  One pot.  Simple prep. Six servings for under five bucks and  dinner on the table in about 20 minutes???  What more can one ask for through the week?  Did I mention the kids licked their plates?   Enjoy! 

  • 1 lb skinless, boneless chicken breasts, cut into 1/2" cubes
  • 1 double box of Rice and Macaroni product (available everywhere, even outside of San Francisco)
  • 2 T butter
  • 3 T canola oil
  • 1 T sesame oil
  • 4 C water
  • 1 C Chow Mein Noodles
  • 1 8 oz can of mushroom stems and pieces, low sodium, drained
  • 1 egg, whisked
  • 1 t garlic powder
  • salt and pepper to taste
  1. Liberally salt and pepper chicken, and evenly coat with garlic powder.
  2. Saute chicken in 2 T canola oil over medium high heat until browned.
  3. Add butter, sesame oil and additional canola oil with rice/macaroni product.
  4. Stir frequently until the macaroni starts to brown.
  5. Following package directions, add flavor packet and four cups of water, along with mushrooms.
  6. Bring to a boil. 
  7. Cover and reduce heat to low. 
  8. Cook for 18 minutes, or until most of the liquid has been absorbed.
  9. Add whisked egg and stir.
  10. Re-cover and cook for an additional two minutes.
  11. Form rice mixture in a 1 C measuring cup and top with Chow Mein Noodles.  Serve with a nice salad (a sesame-mandarin orange-ginger dressing pairs perfectly).    
  12. Enjoy!