Lemon Chicken Stir Fry
Rice Noodles and Vegetable Egg Rolls
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 Tbsp vegetable oil
- 1 tsp garlic powder
- 1 (8-oz) can sliced water chestnuts, drained
- 1 lemon
- 1 (14.5-oz) can chicken broth
- ½ cup soy sauce
- 2 Tbsp cornstarch
- 2 (8-oz) pkg thin green beans
Instructions
- Season chicken lightly with salt and pepper. Cook chicken in hot oil in a large nonstick skillet 5 to 6 minutes or until browned. Stir in garlic powder and water chestnuts.
- Grate zest and squeeze juice from lemon into a bowl. Whisk in broth, soy sauce, and cornstarch; add to skillet. Bring to a boil, reduce heat, and simmer 2 to 3 minutes or until sauce is thickened.
- Meanwhile, steam green beans according to package directions. Cut green beans in half, and stir into chicken mixture. Serve over noodles.
Side Dish Ingredients
- 1 (14-oz) pkg stir-fry rice noodles
- 1 (24-oz) box frozen vegetable egg rolls
Side Dish Instructions
- Cook noodles according to package directions.
- Cook egg rolls according to package directions.
Kid-Friendly Meal Plan
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