Stir-Fry Chicken and Vegetables

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

  • prep time 25 min
  • total time 25 min
  • ingredients 9
  • servings 4

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™ Steamers™ frozen baby sweet peas
1/2
cup stir-fry sauce
1
teaspoon garlic salt
  • 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.
  • 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;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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