1 3 pound broiler fryer chicken, cut up
1/4 cup all purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cooking oil
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon grated fresh ginger
3/4 cup chicken broth
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
2 red or green sweet peppers, cut into 1 inch strips
3 yellow summer squash and/or zucchini, cut into 1 inch chunks
8 ounces fresh mushrooms, thickly sliced
1/4 cup dry sherry
2 tablespoons soy sauce
2 teaspoons cornstarch
hot cooked orzo, rice, or noodles
Skin chicken, if desired. In a plastic or paper bag combine flour, paprika, salt, and pepper. Add chicken, a few pieces at a time, shaking to coat well. In a 12 inch skillet cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside. If necessary, add 1 tablespoon additional oil. Add the onion, garlic, and ginger to skillet; cook for 4 to 5 minutes or until onion is tender. Carefully stir in chicken broth. Return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is tender and no longer pink. Spoon off excess fat. Add the asparagus, sweet peppers, squash, and mushrooms. In a measuring cup combine dry sherry, soy sauce, and cornstarch; stir to mix. Stir into skillet. Return to boiling; reduce heat. Cover and simmer 5 to 10 minutes more or until vegetables are crisp tender. Serve with orzo, rice and noodles. Serves 4 to 6.
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