Garlic Chicken and Rice Bowl
Baked Vegetable Egg Rolls
Ingredients
- 1 (8.8-oz) pouch microwavable long-grain rice
- ¾ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 Tbsp vegetable oil
- 3 Tbsp packed brown sugar
- 3 Tbsp soy sauce
- 1½ Tbsp rice vinegar
- ½ Tbsp cornstarch
- ½ tsp ground ginger
- ½ Tbsp minced garlic
- ½ (12-oz) pkg broccoli florets
Instructions
- Cook rice according to package directions; fluff with a fork, and set aside.
- Meanwhile, lightly season chicken with salt and pepper.
- Cook chicken in hot oil in a large skillet over medium-high heat until browned.
- Whisk together brown sugar, soy sauce, vinegar, cornstarch, ginger, and garlic in a bowl.
- Add to skillet, and cook, stirring 2 minutes or until sauce is slightly thickened.
- Steam broccoli according to package directions; add to skillet, and toss with sauce. Serve chicken mixture over rice.
Side Dish Ingredients
- 1 (2-ct) pkg refrigerated vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions.
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