Chicken and Ramen Stir-Fry
Crunchy Egg Rolls
Ingredients
- 1½ lb boneless, skinless chicken breasts, thinly sliced
- 2 Tbsp vegetable oil
- 2 cups water
- 2 (3-oz) pkg chicken-flavored ramen noodles
- 1 (16-oz) pkg vegetable stir-fry blend
- 1 (8-oz) pkg whole mushrooms, sliced
- ¼ cup stir-fry sauce
Instructions
- Cook chicken in hot oil in a large nonstick skillet over medium heat until done; remove from skillet, and keep warm.
- Add water to skillet, and bring to a boil. Break up noodles from soup mix into water, stirring until slightly softened.
- Add vegetables and mushrooms; return to a boil, reduce heat, and simmer 5 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in seasoning packet from 1 soup mix (reserve remaining seasoning packet for another use), stir-fry sauce, and chicken. Cook 2 to 3 minutes or until heated.
Side Dish Ingredients
- 1 (5-count) pkg refrigerated vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions; slice to serve.
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