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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)
  Sugar 1⁄2 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Ground pepper 1⁄8 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Torn spinach leaves 3 Cup (48 tbs) (Fresh)
  Water 1 Tablespoon
  Cornstarch 2 Teaspoon
  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.

Recipe Summary

Side Dish

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Ratatouille Stir Fry Recipe