25 minutes is all it takes to make a one-dish dinner of chicken, pasta and veggies.
Stir-Fry Chicken and Vegetables
- Prep Time 25 min
- Total 25 min
- Servings 4
- 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
Instructions
-
Step1In 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.
-
Step2Stir in water and vermicelli. Heat to boiling. Cover; cook 3 minutes.
-
Step3Stir 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
370
Calories
8g
Total Fat
34g
Protein
40g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 1730mg
- 72%
- Potassium
- 490mg
- 14%
- Total Carbohydrate
- 40g
- 13%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 7g
- Protein
- 34g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 6%
- 6%
- Calcium
- 6%
- 6%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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