Frugal In Florida

We are in the beginning stages of a Pantry Challenge right now and I am thankful that my freezers are stocked with some pretty yummy stuff that allows me to make this for dinner! Here's what you need: 3 boneless skinless chicken breast, cut into bitesize pieces (I used 4 real small ones) 1/2 cup soy sauce 3 tbs sugar 1/2 cup chicken broth 2 tsp corn starch 1 onion roughly chopped 2 cloves garlic finely minced 8 cups of wonderful frozen stirfry veggies from the freezer (carrots, broccoli, shrooms, water chestnuts, green beans, etc.) Sesame oil Canola oil Mix 1/2 cup soy with 3 tbs sugar in small bowl. Will make it thick. Mix 1/4 cup broth with 2 tsp cornstarch in another small bowl. Set both aside. Keep 1/4 cup broth off to side too. Just mix it up again when ready to use as it will all settle to bottom again Drizzle the chicken with a little bit of extra soy and a little sesame oil These chunks were a little large. I ended up cutting with  ...

It wasn't really on the menu plan but somehow, it happened at the last minute no less, on Friday. I had to re-package the chicken (time was running out!) to freeze and though, hmmm...these little pieces could be used for a cream chicken pasta like dish easily. Then, I said NO, a stirfry. I love my Kindle Fire (shameless, aren't I?) and fired up The Pioneer Woman right there in the kitchen! (Which makes me ask, what the heck did we do before laptops, WiFi and The Pioneer Woman anyways??) My recipe is really really modified and I will modified it even more next time but man, so easy, even a Caveman can do it! Here's how I did it: 3 b/s chicken breast, cut into smallish pieces (mine were chunky so ended up cutting more after cooked) 1/2 cup soy sauce 3 tbs sugar 1/2 cup chicken broth 2 tsp corn starch 1 onion roughly chopped 2 cloves garlic finely minced 8 cups of wonderful frozen stirfry veggies from the freezer (carrots, broccoli, shrooms, water chestnu...

There are so many new recipes that I've gathered and am just dying to try ... I'm not sure how long I can hold out!  The beauty of this one for me is that I have everything in house to make .. I got this one from an email from the College Inn website (you know, the chicken and beef broth people!) ... and of course, I've modified it to our taste... 2 cups beef broth (pantry) 2 cup jasmine rice (pantry) 4 tbs teriyaki sauce  (fridge, I used Tonton Hibachi Japanese Steak & BBQ Sauce with Sake!) 3 tbs cornstarch (pantry) 2 lb sirloin steak, sliced thin (freezer) 2 lb b/s chicken breast (freezer) 4 tbs sesame oil (pantry) 12 oz bag of broccoli florets (freezer) Red bell pepper cut into strips (freezer, couldn't tell you how much but it was alot) Onion, sliced (chunky wedge would have been better but I had sliced in the freezer because I have none - freezer) A tsp scoop or so of minced garlic (fridge) Sesame seeds, lig...