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Stir-Fry Chicken and Vegetables

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  • Prep 25 min
  • Total 25 min
  • Servings 4
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25 minutes is all it takes to make a one-dish dinner of chicken, pasta and veggies.
Updated Feb 9, 2010
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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 frozen baby sweet peas
  • 1/2 cup stir-fry sauce
  • 1 teaspoon garlic salt

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Slice the onion in a food processor fitted with a slicing blade.

Nutrition

370 Calories, 8g Total Fat, 34g Protein, 40g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
1730mg
72%
Potassium
490mg
14%
Total Carbohydrate
40g
13%
Dietary Fiber
4g
16%
Sugars
7g
Protein
34g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
15%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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