3 Chicken Breasts
1 C Chopped Carrots
1 C Snow Peas
1 Can Water Chestnuts
1 Small Can Sliced Olives
3/4 C Scallions
7 oz Cooked Gluten Free Rice Noodles
1 Package Stir Fry seasoning
Slice Chicken Breasts into small pieces and cook in stovetop pan with olive oil until white.
Add all vegetables and continue to cook until desired crispness of carrots is attained.
Add rice noodles.
Combine contents of dry stir fry seasoning package (to reduce sodium, use 1/2 package) with 3/4 C water and add to stir fry.
Let simmer 4 minutes on low heat. Serve.GO BACK