Ratatouille Stir-Fry

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this How Stuff Works article:

Publications International, Ltd., the Editors of.  "Ratatouille Stir-Fry."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/ratatouille-stir-fry-recipe.htm>  11 October 2008.

Ratatouille Stir-Fry Photo
Ratatouille Stir-Fry
Yield: Makes 4 to 6 servings
See Cooking Videos
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