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.
Servings:
Makes 4 to 6 servings.
Total Time:
1 hr
Ingredients
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1 2-1/2- to 3-poundbroiler-fryer chicken, cut upsee savings
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1/4 cupall-purpose floursee savings
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1/2 teaspoonpaprikasee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoonpeppersee savings
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2 tablespoonscooking oilsee savings
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1/2 cupchopped onionsee savings
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2 clovesgarlic, mincedsee savings
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1 tablespoongrated fresh gingersee savings
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3/4 cupchicken brothsee savings
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1 poundfresh asparagus, trimmed and cut into 1-inch piecessee savings
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2red or green sweet peppers, cut into 1-inch stripssee savings
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3yellow summer squash and/or zucchini, cut into 1-inch chunkssee savings
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8 ouncesfresh mushrooms, thickly sliced (3 cups)see savings
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1/4 cupdry sherrysee savings
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2 tablespoonssoy saucesee savings
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2 teaspoonscornstarchsee savings
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2 cupshot cooked orzo, rice, or noodlessee savings
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
Per serving: 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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