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 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.
    2Stir 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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