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Ratatouille Stir-Fry
Ratatouille Stir-Fry
YIELD Makes 4 to 6 servings
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INGREDIENTS
| 2 | large whole chicken breasts, deboned, skinned and split lengthwise into halves |
| 1 | tablespoon vegetable oil |
| 2 | cups diagonally sliced celery |
| 1 | cup fresh or thawed frozen cut green beans |
| 1 | small onion, thinly sliced |
| 1/2 | cup sliced carrot |
| 1/4 | cup chicken broth |
| 2 | medium zucchini, cut into 1X1/4-inch strips |
| 1 | cup cauliflower florets |
| 1/2 | cup chopped green bell pepper |
| 1/3 | cup soy sauce |
| 1/2 | teaspoon sugar |
| 1/8 | teaspoon ground ginger |
| 1/8 | teaspoon black pepper |
| 1/8 | teaspoon garlic powder |
| 3 | cups torn fresh spinach leaves |
| 1 | tablespoon water |
| 2 | teaspoons cornstarch |
| Hot cooked rice or Chinese noodles | |
PREPARATION:
- Cut chicken into 2X1/4-inch strips.
- Heat oil in wok or large skillet over medium-high heat 1 minute; add chicken, celery, beans, onion and carrot. Cook, stirring frequently, about 3 minutes.
- Add broth to chicken mixture; cover and cook 3 minutes longer.
- Add zucchini, cauliflowerettes, green pepper, soy sauce, sugar, ginger, ground pepper and garlic powder to chicken mixture; cook 3 minutes longer. Stir spinach into chicken mixture; cook 2 minutes longer.
- Blend water and cornstarch in small bowl; stir into chicken mixture. Cook and stir until liquid is thick, 1 to 2 minutes.
- Serve hot over rice.
This recipe appears in: Chicken
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