Orange Chicken-Rice Bowls
Vegetable Egg Rolls
Ingredients
- 2 cups long-grain white rice
- 1½ lb boneless, skinless chicken breasts, cut into thin strips
- 2 Tbsp sesame oil
- ⅓ cup Asian toasted sesame dressing
- ⅓ cup orange juice
- 1 (16-oz) pkg frozen vegetable stir-fry medley, thawed
Instructions
- Cook rice according to package directions.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat until browned. Stir in dressing and juice; bring to a boil. Add vegetables; cook 5 to 7 minutes or until thoroughly heated.
- Divide rice among 6 shallow bowls; top with chicken mixture.
Side Dish Ingredients
- 1 (5-count) pkg refrigerated vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions. Cut in half before serving.
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