Mongolian Chicken
Steamed Rice and Vegetable Egg Rolls
Ingredients
- ¾ lb boneless, skinless chicken breasts, thinly sliced
- ¼ cup plus ½ Tbsp cornstarch, divided
- ¼ cup vegetable oil
- ½ (8-oz) pkg whole mushrooms, quartered
- 3 green onions, cut into 1-inch pieces
- ¾ cup chicken broth
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp brown sugar
- ½ Tbsp ginger paste
- ½ Tbsp Sriracha hot sauce
- 2 cloves garlic, minced
Instructions
- Toss chicken with ¼ cup cornstarch. Cook chicken in hot oil in a large nonstick skillet over medium-high heat until chicken is browned and done. Remove from skillet.
- Add mushrooms and onions; cook, stirring, until mushrooms are just tender.
- Meanwhile, whisk together broth, soy sauce, brown sugar, ginger paste, Sriracha, garlic, and ½ Tbsp cornstarch. Add to skillet; bring to a boil, reduce heat, and simmer 1 minute or until sauce is thickened.
- Return chicken to skillet, and stir to coat with sauce. Serve over rice.
Side Dish Ingredients
- ¾ cup long-grain white rice
- ½ (24-oz) box frozen vegetable egg rolls
Side Dish Instructions
- Steam rice according to package directions.
- Bake desired number of egg rolls according to package directions.
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