Asparagus, sweet peppers, summer squash, and mushrooms combine with ginger-accented chicken for a family-pleasing skillet meal Ingredients
- 1 2-1/2- to 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 tablespoon 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 medium red or green sweet peppers, cut into 1-inch strips
- 3 medium 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 tablespoon soy sauce
- 2 teaspoon cornstarch
- 2 cups hot cooked orzo, rice, or noodles
Preparation
- 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 and noodles. Makes 4 to 6 servings.
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