¾ lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 Tbsp vegetable oil
½ tsp garlic powder
½ (8-oz) can sliced water chestnuts, drained
½ lemon
½ (14.5-oz) can chicken broth
¼ cup soy sauce
1 Tbsp cornstarch
1 (8-oz) pkg thin green beans
Instructions
Season chicken lightly with salt and pepper, if desired. Cook chicken in hot oil in a large nonstick skillet 5 to 6 minutes or until browned. Stir in garlic powder and water chestnuts.
Grate zest and squeeze juice from lemon into a bowl. Whisk in broth, soy sauce, and cornstarch; add to skillet. Bring to a boil, reduce heat, and simmer 2 to 3 minutes or until sauce is thickened.
Meanwhile, steam green beans according to package directions. Cut green beans in half, and stir into chicken mixture. Serve over noodles.
Side Dish Ingredients
½ (14-oz) pkg rice noodles
½ (24.5-oz) pkg frozen vegetable egg rolls
Side Dish Instructions
Cook rice noodles according to package directions.
Bake 2 egg rolls according to package directions; serve each with 1 Tbsp sauce.
Nutritional Information
Main
Side
Total
Servings
3
2
Fat (g)
12
17
29
Sat. Fat (g)
2
2
4
Protein (g)
44
10
54
Carb (g)
19
132
151
Fiber (g)
5
5
10
T. Sugs (g)
5
7
12
A. Sugs (g)
0
8
8
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