Directions
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 to a boil.
Reduce heat to medium-low, cover, and cook until chicken is tender, 35-40 minutes.
