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2 lg. whole chicken breasts, deboned, skinned and split lengthwise into halves 1 tbsp. vegetable oil 2 c. diagonally sliced celery 1 c. fresh or thawed frozen cut green beans 1 sm. onion, thinly sliced 1/2 c. sliced carrot 1/4 c. chicken broth 2 med. zucchini, cut into 1x1/4 inch strips 1 c. cauliflowerets 1/2 c. chopped green pepper 1/3 c. soy sauce 1/2 tsp. sugar 1/8 tsp. ground ginger 1/8 tsp. ground pepper 1/8 tsp. garlic powder 3 c. torn fresh spinach leaves 1 tbsp. water 2 tsp. cornstarch Hot cooked rice or Chinese noodles 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 often, about 3 minutes. Add broth to chicken mixture; cover and cook 3 minutes longer. Add zucchini, cauliflowerets, 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, 1-2 minutes. Serve hot over rice or noodles. Makes 4-6 servings. |
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