Sweet Chili Chicken Stir-Fry
Rice Noodles and Vegetable Egg Rolls
Ingredients
- ¾ lb boneless, skinless chicken breasts, cubed
- 1 Tbsp cornstarch
- 1½ Tbsp vegetable oil
- 1½ Tbsp sesame oil
- ½ small onion, sliced
- 1 crown broccoli, cut into florets
- 2 carrots, sliced
- ½ (10-oz) bottle sweet chili sauce
Instructions
- Season chicken lightly with salt and pepper. Place cornstarch in a large bowl; add chicken, and toss.
- Cook chicken in hot oils in a large nonstick skillet over medium-high heat until browned on all sides. Remove chicken from skillet.
- Add onion, broccoli, and carrots to skillet; cook 5 minutes or until crisp-tender.
- Return chicken to skillet, and stir in chili sauce; cook, stirring occasionally until thoroughly heated.
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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