Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Vegetable oil 1 cn Broccoli and cheese soup
2 lb Chicken thighs 3/4 c Chicken broth
2 md Carrots, chopped 3/4 c Half-and-half
1 md Onion, chopped 1/2 ts Salt
1 sm Green bell pepper, chopped 1/4 ts Pepper
1 Garlic clove, minced

(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.

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