Chicken and Vegetable Skillet

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

Chicken and Vegetable Skillet
4 to 6
1 hr
by 4.0 1  person
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  • 1 2 1/2- 3 pound broiler-fryer chicken, cut up
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cooking oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 3/4 cup chicken broth
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 red or green sweet peppers, cut into 1-inch strips
  • 3 yellow summer squash and/or zucchini, cut into 1-inch chunks
  • 8 ounces fresh mushrooms, thickly sliced (3 cups)
  • 1/4 cup dry sherry
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 2 cups hot cooked orzo, rice, or noodles
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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.
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.
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.
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

Per Serving: cal. (kcal) 613, Fat, total (g) 27, chol. (mg) 118, sat. fat (g) 7, carb. (g) 41, fiber (g) 6, pro. (g) 48, vit. A (RE) 814, vit. C (mg) 125, sodium (mg) 1014, calcium (mg) 71, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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