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Stir-Fry Chicken and Vegetables

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By Betty Crocker Kitchens
Updated Feb 9, 2010
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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
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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

  • Step 
    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.
  • Step 
    2
    Stir in water and vermicelli. Heat to boiling. Cover; cook 3 minutes.
  • Step 
    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.

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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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