Chicken Ratatouille

• 3 lb. chicken thighs
• 1 large zucchini or 2 small
• 3 green peppers
• 2 large onions
• 1 pkg. fresh mushrooms (12 oz.)
• 1 cello pkg. tomatoes
• 1 carrot, peeled
• 1 tsp. poultry seasoning
• salt and pepper to taste
• 1 Tbsp. Italian seasoning
• 1/2 tsp. garlic powder
• pinch of ginger
• vegetable oil

1. Parboil chicken; let cool for 20 minutes.
2. While boiling chicken, chop all vegetables into strips, except carrots.
3. Put vegetable oil in pan (saute).
4. Heat oil; put in peppers and onions until onions are opaque.
5. Add in order:
6. zucchini (cook until opaque), mushrooms and tomatoes; turn down.
7. Take carrot and peel after cleaned; put peels into stir-fry.
8. Cut chicken into bite size pieces; add to stir-fry.
9. Next add poultry seasoning, salt and pepper to taste, Italian seasoning, garlic powder and a pinch of ginger.
10. After all ingredients are in the stir-fry, cook for 10 to 15 minutes, until everything is heated evenly.
11. Serve plain or over noodles or rice.
12. Serves 4 people.

chicken thighs, zucchini, green peppers, onions, fresh mushrooms, cello, carrot, poultry seasoning, salt, italian seasoning, garlic powder, ginger, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=323528 (may not work)