Chicken and Vegetable Skillet
Recipe from Better Homes and Gardens

Asparagus, sweet peppers, summer squash, and mushrooms combine with ginger-accented chicken for a family-pleasing skillet meal.


Chicken and Vegetable Skillet

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Servings: Makes 4 to 6 servings.
Total Time: 1 hr
Related Categories: Chicken, Chicken and Noodles, Pasta Primavera
 
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Ingredients
  • 1  2-1/2- to 3-pound
    broiler-fryer chicken, cut up
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  • 1/4  cup
    all-purpose flour
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  • 1/2  teaspoon
    paprika
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    pepper
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  • 2  tablespoons
    cooking oil
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  • 1/2  cup
    chopped onion
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  • 2  cloves
    garlic, minced
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  • 1  tablespoon
    grated fresh ginger
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  • 3/4  cup
    chicken broth
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  • 1  pound
    fresh asparagus, trimmed and cut into 1-inch pieces
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  • 2 
    red or green sweet peppers, cut into 1-inch strips
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  • 3 
    yellow summer squash and/or zucchini, cut into 1-inch chunks
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  • 8  ounces
    fresh mushrooms, thickly sliced (3 cups)
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  • 1/4  cup
    dry sherry
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  • 2  tablespoons
    soy sauce
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  • 2  teaspoons
    cornstarch
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  • 2  cups
    hot cooked orzo, rice, or noodles
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Directions
1.
Skin chicken, if desired. In a plastic or paper bag combine flour, paprika, salt, and pepper. Add chicken, a few pieces at a time, shaking to coat well.
2.
In a 12-inch skillet cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside. If necessary, add 1 tablespoon additional oil.
3.
Add the onion, garlic, and ginger to skillet; cook for 4 to 5 minutes or until onion is tender. Carefully stir in chicken broth. Return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is tender and no longer pink. Spoon off excess fat.
4.
Add the asparagus, sweet peppers, squash, and mushrooms. In a measuring cup combine dry sherry, soy sauce, and cornstarch; stir to mix. Stir into skillet. Return to boiling; reduce heat. Cover and simmer 5 to 10 minutes more or until vegetables are crisp-tender. Serve with orzo, rice or noodles. Makes 4 to 6 servings.
Nutrition information
Calories 613, Total Fat 27 g, Saturated Fat 7 g, Cholesterol 118 mg, Sodium 1014 mg, Carbohydrate 41 g, Fiber 6 g, Protein 48 g. Daily Values: Vitamin C 211%, Calcium 7%, Iron 28%. Percent Daily Values are based on a 2,000 calorie diet
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