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Orange Scallops with Spinach and Walnuts
Learn how to prepare shellfish like lobster, crab, shrimp and scallops that will rival even the best seafood restaurants.
Ratatouille Stir-Fry
Yield: Makes 4 to 6 servings
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:
1.
Cut chicken into 2X1/4-inch strips.
2.
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.
3.
Add broth to chicken mixture; cover and cook 3 minutes longer.
4.
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.
5.
Blend water and cornstarch in small bowl; stir into chicken mixture. Cook and stir until liquid is thick, 1 to 2 minutes.
6.
Serve hot over rice.
This recipe appears in:
Chicken
