TLC Cooking "Ratatouille Stir-Fry"

Ratatouille Stir-Fry

Ratatouille Stir-Fry

YIELD Makes 4 to 6 servings
See Cooking Videos

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