Stir-Fry Chicken and Vegetables

Name: Stir-Fry Chicken and Vegetables
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 2×1/2-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

Preparation time: 25 mins
Cooking time: 25 mins
Difficulty: Easy Recipes
Serves: 4 people

Lunch

mvchamor

May 19, 2016

Stir-Fry Chicken and Vegetables.

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

Stir-Fry Chicken and Vegetables

Print Recipe

Ingredients

Scale

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 2×1/2-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

Instructions

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.
Stir in water and vermicelli. Heat to boiling. Cover; cook 3 minutes.
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.