with wok broccoli stir-fry vegetables and jasmine rice
One quick wok dinner for a busy weekday: diced chicken thighs seared hot with chili garlic sauce, soy, and a splash of vinegar, the broccoli stir-fry bag tossed straight in, and peanuts and green onion on top. 90 second rice on the side. About 25 minutes start to finish.
Time25 minabout 20 minutes hands on
People23 works too, see below
Rough kcal680per person, estimate
Tonight$9.57of $26.20 in packages
01
Balance check
ProteinChicken thighs
Green vegetableBroccoli stir-fry vegetables
StarchJasmine rice
Balanced and moderate: one protein, one green, one starch, about 680 kcal each. For a lighter bowl, use half a rice pouch each (saves about 120 kcal) or go easy on the peanuts.
About 680 kcalper person, rough estimate
Kung pao chicken390
Wok broccoli stir-fry vegetables50
Jasmine rice240
02
Prep order
About 25 minutes
0:00
Start firstdice the chicken thighs into bite-size pieces and toss them with 1 Tbsp soy sauce.
0:05
Stir the sauce together (2 Tbsp soy, 1 Tbsp chili garlic sauce, 1 Tbsp vinegar, 2 tsp sugar, 2 Tbsp water). Slice 3 green onions. Measure the peanuts.
0:08
Wok on high until it smokes. Oil in, then the chicken in one layer. Let it sear 2 minutes before stirring, about 5 minutes total.
0:14
Garlic in for 20 seconds, then the frozen broccoli stir-fry bag. Stir-fry 3 to 4 minutes until hot and bright.
0:18
Sauce in and toss until glossy, about 1 minute. Meanwhile, microwave the rice pouches 90 seconds each.
Serve
Off the heat, add the peanuts and green onions. Serve over the rice.
03
Recipes
2 parts
Wok, stovetopServes 2
Kung pao chicken with broccoli stir-fry
Ingredients
About 0.8 lb boneless skinless chicken thighs, diced
3 Tbsp soy sauce (1 for the chicken, 2 for the sauce)
1 Tbsp Huy Fong chili garlic sauce
1 Tbsp distilled white vinegar
2 tsp sugar and 2 Tbsp water
1 tsp minced garlic
1 bag Birds Eye broccoli stir-fry vegetables, frozen
About 1/4 cup salted peanuts
3 green onions, sliced
1 Tbsp cooking oil
Steps
Toss the diced chicken with 1 Tbsp soy sauce. Stir the remaining soy, chili garlic sauce, vinegar, sugar, and water together.
Heat the wok until it smokes, add the oil, then the chicken in one layer. Let it sear 2 minutes before stirring, then cook until no pink remains, about 5 minutes total.
Add the garlic for 20 seconds, then the frozen vegetables. Stir-fry 3 to 4 minutes until hot and bright.
Pour in the sauce and toss until glossy, about 1 minute. Off the heat, add the peanuts and green onions.
Keep the heat high and do not crowd the wok, or the chicken steams instead of searing. More chili garlic sauce makes it hotter.
MicrowaveServes 2
Jasmine rice
Ingredients
2 pouches Meijer 90 second jasmine rice
Steps
Squeeze each pouch to break up the rice, tear the vent, and microwave 90 seconds.
Meijer All Natural Boneless Skinless Chicken Thighs, Family PackSection 14
AisleA 25
Green Onion BunchSection 19
Aisle and section numbers come from Meijer's product pages. The store map is unknown, so the walk between stops is a best guess: shelf-stable first, cold food last. Pantry items, if you need them, are in Aisle B 14, B 15, B 17 (see Pantry check).
Use about 1.2 lb chicken thighs, a slightly bigger splash of each sauce, and 3 rice pouches. One bag of broccoli stir-fry still works, or grab a second for bigger portions. Tonight's share comes to about $12.63.
Prices, aisles, and sections are from the Urbana Meijer catalog pages, not checked at the shelf today. The chicken is sold by weight, so the pack price is an estimate. Cooking oil and sugar are assumed on hand. Nothing was ordered. Meijer, 2500 S Philo Road, Urbana.