Chicken-Vegetable Stir-Fry with Rice Noodles
Vegetable Spring Rolls
Ingredients
- 1 (14-oz) pkg stir-fry rice noodles
- 2 lb boneless, skinless chicken breasts, thinly sliced
- 2 Tbsp sesame oil
- 3 cups chicken broth
- 6 Tbsp soy sauce
- 1 tsp ground ginger
- 3 Tbsp cornstarch
- 1 (16-oz) pkg frozen vegetable stir-fry mix
Instructions
- Soak rice noodles in hot water 7 to 10 minutes or until they start to separate; drain.
- Season chicken with salt and pepper. Cook chicken in hot oil in a large nonstick skillet over medium heat until done.
- Stir together broth, soy sauce, ginger, and cornstarch; add to skillet. Bring to a boil; cook 1 minute or until thickened.
- Meanwhile, heat stir-fry mix according to package directions. Add vegetables to skillet along with noodles; toss.
Side Dish Ingredients
- 1 (22.5-oz) pkg frozen mini vegetable spring rolls
Side Dish Instructions
- Bake desired number of spring rolls according to package directions. Serve with sauce (from package).
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