Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).
A quick weeknight stir-fry with thin-sliced chicken, crisp broccoli and bell pepper in a glossy ginger-sesame sauce over rice.
1.25 lb Perdue Thin Sliced Chicken Breasts, cut into strips (On Sale: $3.99 lb)
1 lb Broccoli Crowns, cut into florets (On Sale: $1.99 lb)
0.5 lb Green Bell Peppers, sliced (On Sale: $1.49 lb)
3 tbsp soy sauce
1 tbsp sesame oil
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 tsp cornstarch
2 cups cooked rice
Step 1: Slice chicken into thin strips and stir-fry in a hot oiled wok until browned, about 5 minutes.
Step 2: Add broccoli and bell pepper; stir-fry 4-5 minutes until crisp-tender.
Step 3: Whisk soy sauce, sesame oil, garlic, ginger and cornstarch together; pour over chicken and vegetables.
Step 4: Simmer 2 minutes until sauce thickens and coats everything.
Step 5: Serve hot over cooked rice.
Chef's Tip: Freeze chicken breasts for 15 minutes before slicing for cleaner, thinner cuts.
Save by using Thin-sliced chicken breast at $3.99/lb cooks fast and stretches into a full stir-fry dinner for under $2/serving. and Serve with Steamed white rice or stir-fry noodles..
Sale Prices Valid October 25, 2026 to October 31, 2026
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