Easy Chicken & Vegetable Stir-Fry with Ratatouille Flavors

Ratatouille Stir-Fry

YIELD Makes 4 to 6 servings

INGREDIENTS

2 large whole chicken breasts, deboned, skinned and split lengthwise into halves 1 tablespoon vegetable oil 2 cups diagonally sliced celery 1 cup fresh or thawed frozen cut green beans 1 small onion, thinly sliced 1/2 cup sliced carrot 1/4 cup chicken broth 2 medium zucchini, cut into 1X1/4-inch strips 1 cup cauliflower florets 1/2 cup chopped green bell pepper 1/3 cup soy sauce 1/2 teaspoon sugar 1/8 teaspoon ground ginger 1/8 teaspoon black pepper 1/8 teaspoon garlic powder 3 cups torn fresh spinach leaves 1 tablespoon water 2 teaspoons cornstarch Hot cooked rice or Chinese noodles

PREPARATION:

1. Cut chicken into 2X1/4-inch strips.
2. Heat oil in wok or large skillet over medium-high heat 1 minute; add chicken, celery, beans, onion and carrot. Cook, stirring frequently, about 3 minutes.
3. Add broth to chicken mixture; cover and cook 3 minutes longer.
4. Add zucchini, cauliflowerettes, 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.
5. Blend water and cornstarch in small bowl; stir into chicken mixture. Cook and stir until liquid is thick, 1 to 2 minutes.
6. Serve hot over rice.

This recipe appears in: Chicken