Ratatouille Stir-Fry

Ratatouille Stir-Fry

Ratatouille Stir-Fry


Makes 4 to 6 servings


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


  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.

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