Ginger Chicken Stir-Fry
Rice and Crispy Egg Rolls
Ingredients
- 1½ lb boneless, skinless chicken breasts, thinly sliced
- 2 Tbsp olive oil
- 2 carrots, thinly sliced
- 1 zucchini, cut into half moons
- 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 carrots, zucchini, 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
- 1½ cups long grain white rice
- 6 frozen vegetable egg rolls
Side Dish Instructions
- Cook rice according to package directions.
- Bake egg rolls according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
270
|
406
|
676
|
| Fat (g) | 8 | 6 | 14 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 30 | 7 | 37 |
| Carb (g) | 19 | 79 | 98 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 1130 | 842 | 1972 |
| T. Sugs (g) | 12 | 12 | 24 |
| A. Sugs (g) | 4 | 8 | 12 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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