Total Time: 25 minutes
Servings: 4
Ingredients:
• 1 tablespoon canola or vegetable oil
• 1 cup julienne (matchstick-cut) carrots
• 1 medium onion, sliced (about 1 cup)
• 1 pound (453.5 g) boneless skinless chicken breasts (about 3), cut into 2x½-inch strips
• 1¼ cups water
• 4 oz (113 g) uncooked vermicelli, broken in half
• 1 cup Green Giant® Valley Fresh Steamers TM frozen baby sweet peas
• ½ cup stir-fry sauce
• 1 teaspoon garlic salt
Method:
- In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the carrots, onion and chicken; cook for 6 – 7 minutes, stirring frequently, until the chicken is no longer pink in the center and the vegetables are tender.
- Stir in the water and vermicelli. Heat to boiling. Cover; cook for 3 minutes.
- Stir in the peas and stir-fry the sauce. Cook for about 2 minutes, stirring frequently, until peas are thoroughly heated. Remove from the heat. Stir in the garlic salt.
Expert Tips:
Slice the onion in a food processor fitted with a slicing blade.
http://www.bettycrocker.com/recipes/stir-fry-chicken-and-vegetables/8ccfbac1-d13c-4078-b3e1-0aaf94a4894d?term=chicken+breasts+sweet+chili+sauce