Ginger Chicken Stir-Fry
Hot Cooked Rice and Crispy Egg Rolls
Ingredients
- 1½ lb boneless, skinless chicken breasts, thinly sliced
- 2 Tbsp olive oil
- 1 zucchini, cut into half-moons
- 2 carrots, thinly sliced
- 1 onion, chopped
- 1 red bell pepper, chopped
- ½ head green cabbage, chopped
- ¾ cup stir-fry sauce
- 1 tsp ground ginger
Instructions
- Cook chicken in hot oil in a large, deep skillet over medium-high heat until browned and done. Remove from skillet, and keep warm.
- Add zucchini, carrots, onion, bell pepper, and cabbage to skillet. Cook over medium-high heat, stirring constantly, until crisp-tender. Return chicken to skillet, and stir in stir-fry sauce and ginger.
- Cook 1 minute, stirring constantly, until thoroughly heated. Serve over rice.
Side Dish Ingredients
- 2 cups long-grain white rice
- 1 (5-count) pkg refrigerated egg rolls
Side Dish Instructions
- Cook rice according to package directions.
- Bake egg rolls according to package directions.
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