Spicy Chicken And Vegetables

• 1 pound boned, skinned chicken breasts
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground dried turmeric
• 1 tablespoon salad oil
• 1 cup thinly sliced onion (4 oz.)
• 1 1/2 tablespoons minced garlic
• 1/2 tablespoon minced fresh ginger
• 2/3 cup fat-skimmed chicken broth
• 2 tablespoons rice vinegar
• 1 tablespoon hot bean paste (see notes)
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 zucchini (about 8 oz.), rinsed, halved lengthwise, and cut into 1/8- to 1/4-inch-thick slices
• 8 ounces green beans, rinsed, ends and strings removed, and cut into 1-inch lengths

1. Rinse chicken and pat dry; cut into 1-inch chunks. In a bowl, combine chili powder, cumin, and turmeric. Add chicken and mix to coat.
2. Pour oil into a 12-inch frying pan or 14-inch wok over high heat; when hot, add onion, garlic, and ginger. Stir until onion is limp, about 2 minutes. Add chicken and stir until white on the outside but still slightly pink in the middle (cut to test), about 3 minutes.
3. Meanwhile, in a 2-cup glass measure, mix chicken broth, vinegar, bean paste, soy sauce, and sugar. Add to pan along with zucchini and green beans. Bring to a boil and cook, stirring occasionally, until vegetables are barely tender to bite and chicken is no longer pink in the center (cut to test), about 5 minutes. Pour into a serving dish.

chicken breasts, chili powder, ground cumin, ground dried turmeric, salad oil, onion, garlic, fresh ginger, chicken broth, rice vinegar, hot bean, soy sauce, sugar, zucchini, green beans

Taken from www.myrecipes.com/recipe/spicy-chicken-vegetables (may not work)