Springtime Chicken Stir-Fry

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

  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 4

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
  • 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;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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