STIR-FRY CHICKEN AND VEGETABLES

Stir-Fry Chicken and Vegetables image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 9

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:

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.

Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 70 mg, Fiber 4 g, Protein 34 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1730 mg, Sugar 7 g, TransFat 0 g