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Add a photoServings: 4
Ingredients
- 1/4 c. Vegetable oil
- 2 lb Chicken thighs
- 2 med Carrots, minced
- 1 med Onion, minced
- 1 sm Green bell pepper, minced
- 1 x Garlic clove, chopped
- 1 can Broccoli and cheese soup
- 3/4 c. Chicken broth
- 3/4 c. Half-and-half
- 1/2 tsp Salt
- 1/4 tsp Pepper
Directions
- In a wok, heat 2 Tbsp. oil over medium-high heat till warm, swirling to coat sides of pan. Add in chicken and cook, turning, till browned all over, 5-7 min. Remove chicken to a plate. Pour off fat from wok.
- In same wok, heat remaining 2 Tbsp. oil over medium-high heat.
- Add in carrots, onion, bell pepper, and garlic and stir-fry till softened, 5-6 min. 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 till chicken is tender, 35-40 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 4 servings | |
| Calories 595 | |
| Calories from Fat 415 | 70% |
| Total Fat 46.43g | 58% |
| Saturated Fat 12.18g | 49% |
| Trans Fat 0.75g | |
| Cholesterol 167mg | 56% |
| Sodium 544mg | 23% |
| Potassium 675mg | 19% |
| Total Carbs 9.77g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.22g | 2% |
| Protein 34.17g | 55% |
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