See Also: Ratatouille Stir-Fry(recipes)
ratatouille(dictionary)
Ratatouille(recipes)
Ratatouille Pot Pie(recipes)
Sausage Ratatouille(recipes)
Three Mushroom Ratatouille(recipes)
Grilled Ratatouille(recipes)
Pork Roast Ratatouille(recipes)
Ratatouille Stuffed Chicken(recipes)
Heston Blumenthal' s ratatouille(recipes)

Ratatouille Stir-Fry (recipes)


Ratatouille Stir-Fry

Yield: Makes 4 to 6 servings



Ingredients:



2large whole chicken breasts, deboned, skinned and split lengthwise into halves

1tablespoon vegetable oil

2cups diagonally sliced celery

1cup fresh or thawed frozen cut green beans

1small onion, thinly sliced

1/2cup sliced carrot

1/4cup chicken broth

2medium zucchini, cut into 1X1/4-inch strips

1cup cauliflower florets

1/2cup chopped green bell pepper

1/3cup soy sauce

1/2teaspoon sugar

1/8teaspoon ground ginger

1/8teaspoon black pepper

1/8teaspoon garlic powder

3cups torn fresh spinach leaves

1tablespoon water

2teaspoons 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.