1/2 cup chicken broth
1 tablespoon white wine worcestershire sauce
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 teaspoon snipped fresh thyme or 1/2 teaspoons dried thyme, crushed
2 teaspoons cornstarch
1/8 teaspoon crushed red pepper
3 slices bacon, cut into 1/2-inch pieces
1 tablespoon cooking oil
2 cloves garlic, minced
1 red sweet pepper, cut into 3/4-inch pieces
1 medium onion, thinly sliced and separated into rings
12 ounces boneless, skinless chicken breast halves or thighs, cut into bite-sized, pieces
9-ounce package frozen artichoke hearts, thawed
In a small bowl, stir together chicken broth, Worcestershire sauce, oregano, thyme, cornstarch, and crushed red pepper. Set aside.
In a wok or large skillet cook the bacon till crisp; drain on paper towels. Drain fat. Wipe wok or skillet clean with paper towels. Pour cooking oil into wok. Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add sweet pepper and onion; stir-fry for 2 minutes, or till crisp-tender. Remove from wok.
Add chicken to hot wok. Stir-fry for 2-3 minutes, or till no pink remains. Push chicken from center of wok. Stir chicken broth mixture; add to the center of wok. Cook and stir till thickened and bubbly. Return cooked vegetables to wok. Add thawed artichokes. Stir all ingredients together to coat with sauce. Cook and stir for about 2 minutes more, or till heated through. Sprinkle with bacon pieces.
Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: 4 servings