Stir-Fry Chicken and Vegetables

25 minutes is all it takes to make a one-dish dinner of chicken, pasta and veggies.

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Servings 4

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( 11 ) Ratings

11 Ratings

5 Stars 55%

4 Stars 18%

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1 Stars 18%

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ingredients 9
Prep Time 25 min
Total Time 25 min

Ingredients

1: tablespoons canola or vegetable oil

1: cup julienne (matchstick-cut) carrots

1: medium onion, sliced (about 1 cup)

1: lb boneless skinless chicken breasts (about 3), cut into 2x1/2-inch strips

1 1/4: cups water

4: oz uncooked vermicelli, broken in half

1: cup Green Giant® Valley Fresh Steamers™ frozen baby sweet peas

1/2: cup stir-fry sauce

1: teaspoon garlic salt

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Directions

1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add carrots, onion and chicken; cook 6 to 7 minutes, stirring frequently, until chicken is no longer pink in center and vegetables are tender.
2 Stir in water and vermicelli. Heat to boiling. Cover; cook 3 minutes.
3 Stir in peas and stir-fry sauce. Cook about 2 minutes, stirring frequently, until peas are thoroughly heated. Remove from heat. Stir in garlic salt.

EXPERT TIPS

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Expert Tips

Slice the onion in a food processor fitted with a slicing blade.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 1730mg; 1730%;
Total Carbohydrate: 40g; 40%
(Dietary Fiber 4g 4% Sugars 7g 7% ),
Protein: 34g; 34%

% Daily Value*:

Vitamin A: 110%;
Vitamin C: 6%;
Calcium: 6%;
Iron: 15%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;