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Teriyaki Chicken Thighs

11/25/2013

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Small discount food stores are popping up all over the place.  With an economy still in turmoil, these diamonds in the rough are a true Godsend for those trying to make ends meet.  Noted for having large quantities of certain foods that may not be selling on schedule, you'll find a plethora of common items seen around your pantry. 

Many of these items may be close or at expiration dates, but with careful checking, you can ensure you get the most quality from your chosen items.  Many people peshaw these types of food havens wondering where do they find stock to fill their shelves?  Is it out of day products from major food chains?  Not hardly!  Most of these items come from your local purveyors who are unable to move certain  quantities  of products to local food stores.  Or, these are orders that have been placed and not picked up.  You can get the best of products you normally would not purchase due to high expense right there on the shelves.

I recently purchased some stir fry sauce.  It came in a two quart bag for just $5.99.  This two quart bag is now in an empty soda bottle in my refrigerator and will last a year!  This delicious mixture tastes just like your local Chinese restaurant's beef and broccoli or lo mein.  I am certain they purcahse this at the same purveyor. 

So get cracking and find your local discount food source.  You won't believe the savings!

4 lb.  chicken thighs
2/3 cup stir fry sauce
1 tab. ketchup
1 tsp. fresh grated ginger
2 tsp. sesame oil (optional)
1 onion sliced thin
oil

Fry chicken thighs in a bit of oil.  Fry 8 minutes on each side until no longer pink.  In a measuring cup add stir fry sauce, ketchup, ginger, and sesame oil.  Mix well.  Drain thighs and drizzle sauce over top.  Top with sliced onion. Cook on medium for 30 more minutes until tender.  Serve with a side of rice.
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    Food Facts

    Today 1 in 7 families, 46 million people, rely on food pantries and meal service programs to feed themselves and their families. Hunger exists in literally every county in America, It's an urban problem, it's a suburban problem, and it's a rural problem. People who come to food banks are hard workers. They are employed. They are the school bus drivers, lab techs, receptionists, and sanitation engineers.They just can't make ends meet. Find nutritious ways to do that here.

    Author

    Valerie Bourbour is a writer/blogger and certified English teacher.  She enjoys finding new recipes that are thrifty so that readers can create desired food budgets in today's economy.

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