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Stir-Fry Chicken and Vegetables Recipe

25 minutes is all it takes to make a one-dish dinner of chicken, pasta and veggies.

Prep Time: 25 Mins | Total Time: 25 Mins | Makes: 4

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Ingredients:

1 tbsp (15 mL) vegetable oil

1 cup (250 mL) julienne (matchstick-cut) carrots

1 medium onion, sliced (about 1 cup/250 mL)

1 lb (500 g) boneless skinless chicken breasts (about 3 -4), cut into 2x½-inch ( 5x1.25 cm) strips

1 ¼ cups (300 mL) water

4 oz (125 g) uncooked vermicelli, broken in half

1 cup (250 mL) Green Giant* frozen Summer Sweet Peas or Green Giant* frozen Sweetlets* Peas

½ cup (125 mL) bottled stir-fry sauce

1 tsp (5 mL) garlic salt, optional

Method:

In large 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 centre 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, if desired.

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