Ratatouille Stir Fry
|Whole chicken breasts||2 Large, deboned, skinned and split lengthwise into halves|
|Vegetable oil||1 Tablespoon|
|Diagonally sliced celery||2 Cup (32 tbs)|
|Cut green beans||1 Cup (16 tbs) (Fresh / Thawed Frozen)|
|Onion||1 Small, thinly sliced|
|Sliced carrot||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Zucchini||2 Medium, cut into 1x1/4 inch strips|
|Cauliflowerets||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1⁄8 Teaspoon|
|Ground pepper||1⁄8 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Torn spinach leaves||3 Cup (48 tbs) (Fresh)|
|Hot cooked rice/Chinese noodles||2 Cup (32 tbs)|
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.