Chicken Thighs in Cheesy Broccoli Sauce
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| 2 | pounds |
chicken thighs, boneless, skinless
|
|
| 2 | medium |
carrots
chopped |
|
| 1 | medium |
onions
chopped |
|
| 1 | small |
green bell peppers
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | can |
soup, broccoli cheese
|
* |
| ¾ | cup |
chicken broth
|
|
| ¾ | cup |
light cream (half&half)
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 907.2 | g |
chicken thighs, boneless, skinless
|
|
| 2 | medium |
carrots
chopped |
|
| 1 | medium |
onions
chopped |
|
| 1 | small |
green bell peppers
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | can |
soup, broccoli cheese
|
* |
| 177 | ml |
chicken broth
|
|
| 177 | ml |
light cream (half&half)
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
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 to 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 to 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 to a boil.
Reduce heat to medium-low, cover, and cook until chicken is tender, 35 to 40 minutes.
