Chicken Primavera

By VerneJ

"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)

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

Details

Servings 8
Cooking time 30mins

Preparation

Step 1

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.