Chicken Thighs in Cheesy Broccoli Sauce

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.