The College Cook: Chicken and Broccoli Stir-Fry

Mary Anne here. This is a guest post from Mariel’s step-sister, Kate. As I’ve mentioned in the past, ours is an unconventional, extended family and despite our scattered households, we all gather ’round the table several times a year to celebrate birthdays, holidays and any-given-Sundays. Even though Kate and I are only “related” in a Hollywood kind of way (as my own mom likes to call it), I absolutely adore this girl and am incredibly grateful she is in our lives.

Kate is a college student, and as we all know, being in college usually means subsisting on a steady diet of Ramen Noodles, grilled cheese and cold cereal. But while Kate may be short on extra cash and oodles of time to fuss around in the kitchen, she’s smart as a whip and super creative so she’s figured out how to feast on the cheap in her own way.

The following is a dish Kate created for her college beau,  and in her own words, she told us, “I hope you enjoy this recipe! It’s quick and easy, great for a last minute dinner! My boyfriend LOVES it and even asked me to teach him how to make it (he’s not much of a cook).” Of course we were eager to share her creation with our own college-bound readers.

And Kate, we’re thankful for far more than this recipe, you’re a warm and vibrant presence in our lives. Love to you from Mary Anne, Mariel and Feast on the Cheap!

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The College Cook: Chicken and Broccoli Stir-Fry
Serves 4

3 boneless chicken breasts, cut into 3/4″ strips – $6.23
3 small-medium sized heads of broccoli – $1.99
3 Tablespoons olive oil – stock
¾ – 1 cup low sodium soy sauce (Kate uses a full cup because she likes it extra saucy!) – stock
2 (generous) teaspoons OR Tablespoons garlic powder (I used 2 teaspoons, but again, Kate likes her garlic and goes for the Tablespoons!) – stock
½ teaspoon (or to taste) cayenne pepper – stock
½ teaspoon (or to taste) salt – stock
1 teaspoon pepper – stock
1 Tablespoons honey – stock
Grand Total Assuming Well-Stocked Pantry: $8.22
Total Per Serving: $2.01

1. Cook the chicken in the oil in a wok over medium/medium high heat until chicken is almost fully cooked and translucent.

2. Add the soy sauce and cook for about 2 minutes.

3.Season with garlic powder, salt and pepper. Add the broccoli and stir well to combine.

4. Add the honey and cayenne pepper cook for 1-2 minutes until the broccoli is bright green and al dente.

5. Bring to a boil and let simmer for about 1-2 minutes, stirring occasionally. Serve over hot rice.


  1. says

    Congrats to Kate for cooking healthy in college. I started cooking for my boyfriend (and now husband) and stir-fry chicken was our standby dish. I eventually ended up cooking for his entire suite after everyone went off the meal plan. Much cheaper and healthier!


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