Marinated Polynesian Chicken
Easy Fried Rice and Baked Egg Rolls
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp less sodium soy sauce
- 1 Tbsp honey
- 2 Tbsp cider vinegar
- 1 clove garlic, minced
- ¼ tsp ground ginger
- 1 Tbsp vegetable oil
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a large zip-top plastic bag using the heel of your hand or a meat mallet. Add soy sauce, honey, vinegar, garlic, and ginger to bag. Seal bag, turning to coat. Refrigerate at least 30 minutes or up to 2 hours.
- Remove chicken from marinade; discard marinade.
- Cook chicken in hot oil in a nonstick skillet over medium heat 5 to 6 minutes per side or until done.
Side Dish Ingredients
- 1 (8.5-oz) pouch ready to heat fried rice
- ½ (24.5-oz) pkg frozen vegetable egg rolls
Side Dish Instructions
- Heat rice according to package directions.
- Bake 2 egg rolls according to package directions; serve with 2 Tbsp sauce.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
293
|
381
|
674
|
| Fat (g) | 12 | 11 | 23 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 39 | 8 | 47 |
| Carb (g) | 7 | 61 | 68 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 461 | 802 | 1263 |
| T. Sugs (g) | 5 | 11 | 16 |
| A. Sugs (g) | 5 | 7 | 12 |
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