| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Broccoli, Poultry | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Vegetable oil |
| 2 | lb | Chicken thighs |
| 2 | md | Carrots, chopped |
| 1 | md | Onion, chopped |
| 1 | sm | Green bell pepper, chopped |
| 1 | Garlic clove, minced | |
| 1 | cn | Broccoli and cheese soup |
| 3/4 | c | Chicken broth |
| 3/4 | c | Half-and-half |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
(From "365 To Wok" by Linda Drachman. Harper/Collins; $16.95). In a wok, heat 2 tablespoons oil over medium-high heat until hot, swirling to coat sides of pan. Add chicken and cook, turning, until browned all over, 5-7 minutes. Remove chicken to a plate. Pour off fat from wok. In same wok, heat remaining 2 tablespoons oil over medium-high heat. Add carrots, onion, bell pepper, and garlic and stir-fry until softened, 5-6 minutes. Return chicken to wok. In a medium bowl, whisk together soup, chicken broth, half-and-half, salt and pepper. Pour over chicken and vegetables. Bring ot a boil. Reduce heat to medium-low, cover, and cook until chicken is tender, 35-40 minutes. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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