Chicken and Ramen Stir-Fry

Baked Vegetable Egg Rolls


  • 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 frozen vegetable stir-fry blend
  • 1 (8-oz) pkg sliced mushrooms
  • ¼ cup stir-fry sauce


  1. Cook chicken in hot oil in a large nonstick skillet over medium heat until done; remove from skillet, and keep warm.
  2. Add water to skillet, and bring to a boil. Break ramen noodles into pieces over water, and cook until slightly softened.
  3. Add vegetable blend and mushrooms; return to a boil, reduce heat, and simmer 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
  4. Stir in seasoning packet from 1 ramen package, stir-fry sauce, and chicken. (Reserve remaining seasoning packet for another use.) Cook 2 to 3 minutes or until thoroughly heated.

Side Dish Ingredients

  • 2 (5-ct) pkg refrigerated vegetable egg rolls

Side Dish Instructions

  1.  Bake egg rolls according to package directions.

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