Quick Moo Goo Gai Pan
Rice Noodles and Vegetable Egg Rolls
Ingredients
- 1½ lb boneless, skinless chicken breasts, very thinly sliced
- 2 Tbsp vegetable oil
- 1 (20-oz) pkg frozen stir-fry mix
- 1½ cups chicken broth
- 3 Tbsp soy sauce
- 2 Tbsp cornstarch
Instructions
- Season chicken lightly with salt and pepper. Cook chicken in hot oil in a large, deep skillet over medium-high heat until done. Remove from skillet, and set aside.
- Add stir-fry mix to skillet, and cook, stirring often, 4 minutes.
- Whisk together broth, soy sauce, and cornstarch. Add to skillet along with chicken, and cook, stirring occasionally, until sauce is thickened and vegetables are thoroughly heated. Serve over rice noodles.
Side Dish Ingredients
- 1 (14-oz) pkg rice noodles
- 1 (24-oz) pkg frozen vegetable egg rolls
Side Dish Instructions
- Cook rice noodles according to package directions.
- Bake egg rolls according to package directions.
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