I found this one in the Toronto Star a while back. It is quick and easy to throw together – and I leave it simmering on the stove until dinner time. The kids love it. Enjoy.
Ingredients:
olive oil
skinless, boneless chicken thighs (enough to fill a large skillet – I use about 15 or 16 – you can also use 5-6 skinless boneless chicken breasts)
flour
4-6 lg. garlic cloves, minced
1/2 white wine (or chicken broth)
1/2 t. chili flakes
1/2 t. salt
2 c. baby carrots
1 head of broccoli, cut into florets (about 4c. – you can also use bok choy)
2 t. Asian sesame oil
sesame seeds
Coat the bottom of a large skillet with olive oil and heat at medium high. Then dip the chicken into flour, shaking excess off before cooking approximately 5 minutes per side – until golden brown.
Add garlic – then wine, chili flakes and salt and bring to a boil. Add carrots and partially cover and reduce heat to low. Simmer for about 10 minutes, turning chicken partway through.
Add broccoli and sesame oil and continue simmering uncovered until veggies are done and chicken is cooked through. Sprinkle with sesame seeds before serving.