Chicken and Napa Cabbage Stir-Fry

Rice Noodles and Spring Rolls


  • 1½ cups chicken broth
  • 6 Tbsp soy sauce
  • 3 Tbsp rice vinegar
  • 2 Tbsp cornstarch
  • 1½ tsp ground ginger
  • ½ tsp crushed red pepper
  • 1½ lb boneless, skinless chicken breasts, cut into 1-inch strips
  • 3 Tbsp vegetable oil, divided
  • 1 (16-oz) pkg frozen broccoli stir-fry mix
  • 1 head napa cabbage, shredded


  1. Whisk together broth, soy sauce, vinegar, cornstarch, ginger, and red pepper in a small bowl.
  2. Cook chicken in 2 Tbsp hot oil in a large nonstick skillet or wok over medium-high heat until browned; remove from skillet.
  3. Cook stir-fry mix and cabbage in 1 Tbsp hot oil in skillet over medium-high heat until cabbage is tender, stirring occasionally.
  4. Add broth mixture; bring to a boil. Return chicken to skillet; reduce heat, and simmer 2 minutes or until sauce is thickened. Serve over rice noodles.

Side Dish Ingredients

  • 1 (14-oz) pkg stir-fry rice noodles
  • 1 (22.5-oz) pkg frozen spring rolls

Side Dish Instructions

  1. Cook rice noodles according to package directions.
  2. Cook spring rolls according to package directions.

30 Minute Meals Meal Plan

This recipe selected from the eMeals 30 Minute Meals Meal Plan.
Each Dinner Plan Includes:

  • Seven Dinner Menus
  • Matching Grocery List
  • Access via App or Online
See This Meal Plan