Lemon Grass-Chicken Stir-Fry
Ingredients
- 2 (12-oz) pkg chopped Asian sesame salad kits (such as Eat Smart)
- 1½ Tbsp refrigerated lemon grass paste
- 2 Tbsp fresh lime juice
- 1½ lb boneless, skinless chicken breasts, cut into large chunks
- 1 Tbsp sesame oil
- 1 red bell pepper, chopped
- 2 (9.9-oz) pkg microwavable Thai jasmine rice (such as Veetee)
- ¼ cup chopped fresh cilantro
Instructions
- Whisk together dressing packets from salad kits, lemon grass paste, and lime juice.
- Cook chicken, in batches, in hot oil in a nonstick skillet or wok over medium-high heat 5 minutes or until browned and done. Remove from skillet, and keep warm.
- Add red pepper to pan; cook 2 to 3 minutes or until crisp-tender. Add dressing mixture; cook 1 to 2 minutes or until sauce is thickened.
- Meanwhile, heat rice according to package directions.
- Stir together chicken, pepper mixture, and all remaining ingredients from salad kit except wontons. Serve over rice. Sprinkle each serving with cilantro and wontons.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
542
|
542
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 33 | 33 |
| Carb (g) | 55 | 55 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 487 | 487 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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