Ingredients:
2 large chicken breasts, deboned,skinned and split lengthwise into halves
1 tablespoon vegetable oil
2 cups diagonally sliced celery
1 cup fresh green beans or 1 cup thawed frozen cut green beans
1 small onions, thinly sliced
1/2 cup sliced carrots
1/4 cup chicken broth
2 medium zucchini, cut into 1 x 1/4 inch strips
1 cup cauliflower florets
1/2 cup chopped green peppers
1/3 cup soy sauce
1/2 teaspoon sugar
1/8 teaspoon ground ginger
1/8 teaspoon ground pepper
1/8 teaspoon garlic powder
3 cups torn fresh spinach leaves
1 tablespoon water
2 teaspoons cornstarch
hot cooked rice or chinese noodles
Directions:
Cut chicken into 2×1/4 inch strips.
Heat oil in wok or large skillet over medium hig 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.
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.
Blend water and cornstarch in small bowl; stir into chicken mixture.
Cook and stir until liquid is thick, 1 to 2 minutes.
Serve hot over rice or noodles.
Servings: 4-6
Time preparation: 20 min.
Time total: 40 min.