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Stir-Fry Chicken and Vegetables Recipe

   
 

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     Stir-Fry Chicken and Vegetables

Category   Entrees - Maindishes
Sub Category   None

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 Green Giant® Valley Fresh 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.


Originally Submitted
5/2/2013





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