Chicken-Ramen Stir-Fry
Crunchy Egg Rolls
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 2 Tbsp vegetable oil
- 2 cups water
- 2 (3-oz) pkg chicken-flavored ramen noodles
- 1 (12-oz) pkg broccoli florets
- 1 (8-oz) can sliced water chestnuts, drained
- 1 (15-oz) can baby corn, drained and halved
- ½ cup stir-fry sauce
Instructions
- Thinly slice chicken. Cook chicken in hot oil in a large nonstick skillet over medium-high 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 broccoli, water chestnuts, and baby corn; cover, 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 |
384
|
150
|
534
|
| Fat (g) | 11 | 5 | 16 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 32 | 2 | 34 |
| Carb (g) | 37 | 22 | 59 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 937 | 400 | 1337 |
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