Chicken and Ramen Stir-Fry
Egg Rolls
Ingredients
- 1½ lb boneless, skinless chicken breasts, thinly sliced
- 2 Tbsp vegetable oil
- 2 cups water
- 2 (3-oz) pkg chicken flavored ramen noodles
- 1 (16-oz) pkg frozen vegetable stir fry medley
- 1 (8-oz) pkg sliced mushrooms
- ¼ cup stir fry sauce
Instructions
- Cook chicken in hot oil in a large nonstick skillet over medium heat until done; remove from skillet, and keep warm.
- Add water to skillet, and bring to a boil. Break ramen noodles into pieces over water, and cook until slightly softened.
- Add vegetable medley and mushrooms; return to a boil, reduce heat, and simmer 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
- Stir in seasoning packet from 1 ramen package, stir-fry sauce, and chicken. Reserve remaining seasoning packet for another use. Cook 2 to 3 minutes or until thoroughly heated.
Side Dish Ingredients
- 6 frozen vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
349
|
150
|
499
|
| Fat (g) | 13 | 5 | 18 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 32 | 7 | 39 |
| Carb (g) | 26 | 21 | 47 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 958 | 440 | 1398 |
| T. Sugs (g) | 5 | 3 | 8 |
| A. Sugs (g) | 2 | 1 | 3 |
Budget Friendly Meal Plan
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