Stir-Fry Chicken and Vegetables

17 Ratings

1 Reviews

Prep 25 min
Total 25 min
Servings 4

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

By Betty Crocker Kitchens

Updated February 9, 2010

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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 70

% Daily Value

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;