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 t Salt
1/4 t Pepper
(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.