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Hazelnut Chicken Stir Fry

1 tablespoon of oil
1 pound of boneless chicken breast, sliced
2 medium carrots, sliced diagonally
1 medium onion, sliced
1 green pepper, chunked
2 cups of broccoli flowerettes
1 cup of sugar snap pea pods
1/2 cup of roasted and chopped Oregon hazelnuts
1 can of undiluted cream of mushroom soup 

Heat oil in skillet. Add chicken, carrots and onion. Cook for three minutes. Add broccoli and continue to cook for three minutes. Add green pepper, pea pods and soup. Cook for five minutes, stirring to prevent sticking. Place in bowl and sprinkle with hazelnuts. Serve with hot Oriental noodles.

 

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