1 broiler-fryer chicken, cut-up
5 oz. (140 gm) asparagus spears
1/2 cup carrots, sliced
1/2 cup sweet red pepper, diced
1/4 pound (125 gm) fresh mushrooms, sliced
1/8 cup chopped onion
1 tablespoon cilantro, chopped
¼ cup flour
1/2 teaspoon salt
½ teaspoon paprika
1/8 teaspoon turmeric
1/8 teaspoon black pepper
1/8 cup vegetable oil
½ cup chicken broth
1-1/2 tablespoons soy sauce (use brewed lite variety)
1. In a small bowl, mix together the flour, salt, paprika, turmeric and pepper. Add chicken, one piece at a time, shake well to coat.
2. In a 12-inch fry pan, place oil and heat to medium temperature. Add chicken. Cook for about 16 minutes or until brown on all sides turning the chicken occasionally.
3. Add onion and chicken broth to the chicken. Cover and simmer for 15 minutes.
4. Add asparagus, carrots, red pepper, mushrooms and soy sauce. Cover and simmer about 15 minutes or until chicken is cooked and vegetables are tender.
5. Sprinkle with cilantro.
Makes 4 servings.