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

Source: Better Homes and Gardens

Gallery

Recipe Summary

total:
1 hr
Servings:
4
Max Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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 Facts

613 calories; total fat 27g; saturated fat 7g; cholesterol 118mg; sodium 1014mg; carbohydrates 41g; fiber 6g; protein 48g; vitamin a 814RE; vitamin c 125mg; calcium 71mg; iron 5mg.
Advertisement

Reviews

Advertisement