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In a large non-stick skillet over high heat, brown half the chicken at a time in 1 tbsp (15 ml) of the oil and the garlic. Season with salt and pepper. Set aside on a plate.
In another large non-stick skillet over medium-high heat, brown the vermicelli in the remaining oil (2 tbsp/30 ml) for 2 to 3 minutes, stirring constantly. Add the rice and continue cooking for 1 minute, stirring to coat thoroughly with the oil. Add the water and chicken. Season with salt and pepper. Bring to a boil and cover. Simmer over low heat for 10 minutes. Scatter the peas over the rice and continue cooking, covered, for 5 minutes. Remove from the heat and stir.
When ready to serve, sprinkle with the mint and nuts and serve with lemon wedges.
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