Stir-Fry Chicken and Vegetables

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

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Slice the onion in a food processor fitted with a slicing blade.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 1730mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 4g,
    • Sugars 7g),
  • Protein 34g;
Percent Daily Value*:
    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.