Steps:
- In 4-quart saucepan or Dutch oven, heat oil over medium heat. Cook carrots, bell pepper and garlic in oil about 3 minutes, stirring frequently, until carrots are crisp-tender.
- Stir in remaining ingredients except chicken and cilantro. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in chicken; simmer 5 minutes longer or until carrots are tender. Sprinkle individual servings with cilantro.
Nutrition Facts : Calories 260, Carbohydrate 27 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 5 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 4 g, TransFat 0 g
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