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Stir-Fry Chicken and Vegetables

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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

  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.

Find it online: https://legenrecipes.com/recipe/stir-fry-chicken-vegetables/