Stir Fry Chicken And Vegetables Recipe

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

Preparation

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.

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