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