Quick Moo Goo Gai Pan
Rice Noodles and Vegetable Egg Rolls
Ingredients
- ¾ lb boneless, skinless chicken breasts, thinly sliced
- 1 Tbsp vegetable oil
- ½ (20-oz) pkg frozen vegetable stir-fry mix
- ¾ cup chicken broth
- 2 Tbsp soy sauce
- 1 Tbsp cornstarch
Instructions
- Season chicken lightly with salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat until done. Remove from skillet, and set aside.
- Add stir-fry mix to skillet; cook, stirring often, 4 minutes.
- Whisk together broth, soy sauce, and cornstarch. Add to skillet along with chicken; cook, stirring occasionally, until sauce is thickened and vegetables are thoroughly heated. Serve over rice noodles.
Side Dish Ingredients
- ½ (14-oz) pkg rice noodles
- ½ (24-oz) pkg frozen vegetable egg rolls
Side Dish Instructions
- Cook rice noodles according to package directions.
- Bake desired amount of egg rolls according to package directions.
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