Ratatouille Stir Fry Recipe
Ingredients
| 2 large whole chicken breasts, deboned, skinned and split lengthwise into halves | ||
| Vegetable oil | 1 Tablespoon | |
| 2 cups diagonally sliced celery | ||
| 1 cup fresh or thawed frozen cut green beans | ||
| Onion | 1 Small, thinly sliced | |
| Carrot | 1/2 Cup (16 tbs), sliced | |
| Chicken broth | 1/4 Cup (16 tbs) | |
| 2 medium zucchini, cut into 1x1/4- inch strips | ||
| Cauliflowerets | 1 Cup (16 tbs) | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Soy sauce | 1/3 Cup (16 tbs) | |
| Sugar | 1/2 Teaspoon | |
| Ground ginger | 1/8 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| Spinach leaves | 3 Cup (16 tbs) | |
| Water | 1 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Hot cooked rice or Chinese noodles | ||
Directions
1. 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.
2. 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.
3. Blend water and cornstarch in small bowl; stir into chicken mixture. Cook and stir until liquid is thick, 1 to 2 minutes.
2. 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.
3. Blend water and cornstarch in small bowl; stir into chicken mixture. Cook and stir until liquid is thick, 1 to 2 minutes.
Chef
