Chicken Primavera

"A quick, easy dinner for 8, cooked in 30 minutes and in one skillet. Golden-brown pieces of chicken and crisp-tender chunks of vegetables are deliciously seasoned with a light soy-sherry sauce."--Family Circle (31 May 1983)

Chicken Primavera
Chicken Primavera

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

8

servings

Ingredients

  • 1

    broiler-fryer (3 lbs.), cut in 8 pieces

  • 1/2

    cup all-purpose flour

  • 1

    tsp. ground ginger

  • 1

    tsp. salt

  • 1/4

    tsp. pepper

  • 1/4

    cup vegetable oil

  • 3

    cloves garlic, finely chopped

  • 1/2

    cup chicken broth

  • 1

    lb. asparagus spears

  • OR: 1 pkg. (10 oz.) frozen asparagus spears

  • 2

    medium-size zucchini (about 3/4 lb.)

  • 2

    yellow squash (about 3/4 lb.)

  • 2

    medium-size sweet red peppers

  • 1/2

    lb. fresh mushrooms, sliced

  • 1/4

    cup soy sauce

  • 3

    Tbsp. dry sherry

  • 1/2

    tsp. ground ginger

Directions

1. Shake chicken in plastic bag with flour, ginger, salt and pepper until coated. 2. Fry chicken in oil in large skillet, turning frequently, about 5 minutes or until golden brown. Add garlic and chicken broth to skillet. Cover; simmer 15 minutes. 3. Meanwhile, trim, peel and cut asparagus into 1-inch pieces. (If using frozen, just cut into 1-inch pieces.) Cut zucchini and yellow squash into 1-inch chunks. Halve and seed peppers; cut into 1-inch pieces. 4. Add asparagus, zucchini, squash, red pepper and mushrooms to skillet. Add soy sauce, sherry and ginger. Stir gently to mix. Cover; simmer 10 minutes or until vegetables are crisp-tender.

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