Quick Moo Goo Gai Pan
Rice Noodles
Ingredients
- 1½ lb boneless, skinless chicken breasts, thinly sliced
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp vegetable oil
- 1 (20-oz) pkg frozen vegetable stir-fry mix
- 1½ cups low-sodium chicken broth
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp cornstarch
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large, deep skillet over medium-high heat until done. Remove from skillet, and set aside.
- Add stir-fry mix to same 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 tender. Serve over rice noodles.
Side Dish Ingredients
- 1 (14-oz) pkg rice noodles
- ½ tsp salt
Side Dish Instructions
- Prepare noodles according to package directions. Stir in salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
227
|
243
|
470
|
| Fat (g) | 8 | 1 | 9 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 29 | 2 | 31 |
| Carb (g) | 11 | 58 | 69 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 589 | 284 | 873 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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