RATATOUILLE STIR - FRY 
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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