Garlic Chicken and Rice Bowl
Baked Vegetable Egg Rolls
Ingredients
- 2 (8.8-oz) pouches microwavable rice
- 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 Tbsp vegetable oil
- ⅓ cup packed brown sugar
- ⅓ cup soy sauce
- 3 Tbsp rice vinegar
- 1 Tbsp cornstarch
- 1 tsp ground ginger
- 1 Tbsp bottled minced garlic
- 1 (12-oz) pkg broccoli florets
- 1 Tbsp toasted sesame seeds (optional)
Instructions
- Cook rice according to package directions; fluff with a fork, and set aside.
- Meanwhile, lightly season chicken with salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat; add chicken, and cook, stirring, 5 minutes or until done.
- Whisk together brown sugar, soy sauce, vinegar, cornstarch, ginger and garlic in a bowl.
- Add to skillet, and cook, stirring 2 minutes or until sauce is slightly thickened.
- Steam broccoli according to package directions; add to skillet, and toss with sauce.
- Serve chicken mixture over rice; sprinkle with sesame seeds, if desired.
Side Dish Ingredients
- 2 (5-ct) pkg refrigerated vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions.
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