Garlic Chicken and Rice Bowl
Baked Vegetable Egg Rolls
Ingredients
- 1 (8.8-oz) pouch microwavable rice
- ¾ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 Tbsp vegetable oil
- 3 Tbsp packed brown sugar
- 3 Tbsp soy sauce
- 1½ Tbsp rice vinegar
- ½ Tbsp cornstarch
- ½ tsp ground ginger
- ½ Tbsp bottled minced garlic
- ½ (12-oz) pkg broccoli florets
- 1 tsp 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 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
- 1 (2-ct) pkg refrigerated vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions.
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