Sundays mean lots of lovely coupons and sales fliers, and thus large shopping trips. These trips are usually only at one store at a a time, and we've gotten very good about only buying with a coupon when it makes sense. We have one main store, and lately , about every two weeks, they're doing $5 of purchases of $35 or more. That's a big chunk of our grocery budget, $35, especially if we want to take advantage of the coupon multiple times. Usually I can time other regular buys, but only if I'm careful. I've missed many a possible discount, but what can you do?
Back to topic: This was one of the weeks with a $5 off coupon, so I felt a little freer to spend on staples (not really consulting the actual budget). Boneless skinless chicken breast was on sale for $2.49/lb., which is pretty inexpensive for that cut. So we bought a tray, eating two tonight, two in the upstairs freezer and and two breasts downstairs. We're still stocking the deep freezer, and we have agreed to get one honk of meat each pay period. We're well-used to using frozen meats to cook in a pinch, and I'm looking forward to expanding that.
Husband had a marinade ready when I arrived home from the store. He used some tamari sauce in the marinade/cooking sauce and decided that a teriyaki would do much better--the tamari is too strong, more suited to tuna. I agree, it almost takes over your mouth.
The chicken was very nicely cleaned and cut into large chunks. A great way to avoid gristle is to, well, cut it clean when you begin. Keep your cooking method in mind, though, sometimes you need the fat and skin to cook in if cooking slowly and at low heat. In this case, it's very quick cooking, 10-15 minutes once everything is rocking. We used leftover corn, red and green bell peppers from the potato salad and he threw it into the wok with the sauce, green onions and the chicken. Meanwhile, we made potatoes (well, he made them), from a Real Simple recipe that I have used over and over. Thinly sliced potato, cooked on a baking sheet at very high temperature for about the same amount of time as the wok (10ish minutes). Oil non-stick pan, oil, salt and pepper slices before cooking. Go easy on the salt, you can always add more later. We almost always oversalt this dish.
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