Mongolian Chicken
Rice and Egg Rolls
Wine Recommendation
Liquid Light Sauvignon Blanc
Ingredients
- 1½ lb boneless, skinless chicken thighs, thinly sliced
- ½ cup plus 1 Tbsp cornstarch, divided
- ⅓ cup vegetable oil
- 1 (8-oz) pkg whole mushrooms, quartered
- 5 green onions, cut into 1 inch pieces
- 1½ cups less sodium chicken broth
- ¼ cup less sodium soy sauce
- ¼ cup packed brown sugar
- 1 Tbsp ginger paste
- 1 Tbsp Sriracha
- 3 cloves garlic, minced
Instructions
- Toss chicken with ½ cup cornstarch. Cook chicken in hot oil in a large nonstick skillet over medium-high heat until chicken is browned and done. Remove from skillet.
- Add mushrooms and onions; cook, stirring, until mushrooms are just tender.
- Meanwhile, whisk together broth, soy sauce, brown sugar, ginger paste, Sriracha, garlic, and 1 Tbsp cornstarch. Add to skillet; bring to a boil, reduce heat, and simmer 1 minute or until sauce is thickened.
- Return chicken to skillet, and stir to coat with sauce. 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 |
362
|
345
|
707
|
| Fat (g) | 19 | 6 | 25 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 22 | 8 | 30 |
| Carb (g) | 25 | 65 | 90 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 712 | 231 | 943 |
| T. Sugs (g) | 11 | 3 | 14 |
| A. Sugs (g) | 9 | 1 | 10 |
Budget Friendly Meal Plan
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