1 lb. boneless, skinless Chicken Breasts, cut into bite sized pieces
\n2 3\/4 C. Chicken Broth
\n1 T. Soy Sauce
\n1 tsp. ground Ginger
\n1\/8 tsp. Pepper
\n1\/2 tsp. Garlic Powder
\n1 Onion, sliced in wedges
\n1 C. sliced Mushrooms
\n1\/2 C. sliced Carrots
\n1 (6oz.) package frozen Pea Pods, thawed and drained
\n4oz. Coil Vermicelli (dry)
\n1 T. Cornstarch
\n1\/4 C. Water<\/p>\n
Spray a large skillet with nonstick cooking spray and stir fry chicken until no longer pink. Add all but last three ingredients to the skillet and bring to a boil. Add noodles, reduce heat to low. Cover and summer 8-10 minutes ot until vegetables are almost done. Mix cornstarch with water and add to skillet. Bring to a boil stirring until thickened.<\/p>\n
Yield: 4 servings
\nServing Size: 1 3\/4 C.<\/p>\n
Calories: 318
\nFat: 4g
\nFiber: 2.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. boneless, skinless Chicken Breasts, cut into bite sized pieces 2 3\/4 C. Chicken Broth 1 T. Soy Sauce 1 tsp. ground Ginger 1\/8 tsp. Pepper 1\/2 tsp. Garlic Powder 1 Onion, sliced in wedges 1 C. sliced Mushrooms 1\/2 C. sliced Carrots 1 (6oz.) package frozen Pea Pods, thawed and drained 4oz. Coil Vermicelli (dry) 1 T. Cornstarch 1\/4 C. Water Spray a large skillet with nonstick cooking spray and stir fry chicken until no longer pink. Add…<\/p>\n