Springtime Chicken Stir-Fry

Bring home flavors of the season with this chicken stir-fry that’s ready in 30 minutes!

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Servings 4

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ingredients 8
Prep Time 30 min
Total Time 30 min

Ingredients

1: package (3 oz) chicken-flavor ramen noodle soup mix

1/4: cup water

1/4: cup garlic-ginger stir-fry sauce

4: boneless skinless chicken thighs (about 3/4 lb), cut into bite-sized pieces

2: cloves garlic, minced

1: large carrot, cut diagonally into thin slices

1/2: medium red onion (halved lengthwise), cut into thin wedges

2: cups fresh sugar snap peas (1/2 lb), trimmed

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Directions

1 In 2-quart saucepan, heat 2 cups water to boiling. If desired, break ramen noodles into pieces. Add noodles to boiling water; cook 2 minutes, stirring occasionally. Drain.
2 In small bowl, mix contents of seasoning packet from soup mix, 1/4 cup water and the stir-fry sauce until well blended; set aside.
3 Heat 10-inch nonstick skillet or wok over medium-high heat. Add chicken and garlic; cook and stir 2 minutes. Add carrot and onion; cook and stir 3 minutes longer or until chicken is no longer pink in center.
4 Add sugar snap peas and sauce mixture; cook and stir until bubbly. Reduce heat to medium-low; stir in cooked noodles. Cook until thoroughly heated.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 55mg; 55%;
Sodium: 730mg; 730%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 3g 3% Sugars 5g 5% ),
Protein: 23g; 23%

% Daily Value*:

Vitamin A: 70%;
Vitamin C: 25%;
Calcium: 6%;
Iron: 20%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;