Velvetized Chicken Stir-fry with Ratatouille Vegetables

Name: Velvetized Chicken Stir-fry with Ratatouille Vegetables
Cuisine: French
Ingredients: 1 cup packed fresh basil leaves; ½ cup extra virgin olive oil; ¼ cup freshly grated Pecorino Romano or other hard grating cheese of your choice; ¼ cup freshly grated Pecorino Romano or other hard grating cheese of your choice; 2 cloves garlic, mashed; 2 tablespoons finely chopped fresh Italian parsley leaves; 2 pounds chicken breasts, trimmed of skin, fat, and gristle, and cut into 1½ x ⅛-inch slivers; 1 large egg white; 1 tablespoon Pernod or ouzo or broth of your choice; 1 tablespoon Pernod or ouzo or broth of your choice; 1 tablespoon Pernod or ouzo or broth of your choice; 1 tablespoon cornstarch; Salt; Olive oil as needed; 2 small Japanese eggplant or 3 small Italian eggplant, cut into ½-inch cubes; 2 small Japanese eggplant or 3 small Italian eggplant, cut into ½-inch cubes; 1 large red onion, coarsely chopped; 1 tablespoon red wine vinegar; 2 medium-size green zucchini, cut into ½-inch cubes; 2 medium-size yellow zucchini, cut into ½-inch cubes; 2 large red bell peppers, seeded and cut into ½-inch squares; 2 sun-ripened beefsteak tomatoes, peeled, seeded, and cut into ⅙-inch-wide wedges; Pepper from the mill; 2 scallions, slivered

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This recipe can also be prepared with slivered sirloin strip of beef, slivered veal loin, or turkey breast. This is not a common texture for the vegetables usually making up a true ratatouille, but this preparation is, in a different way, just as attractive in its modern crunchy form. If you cannot find small eggplant, use a large one, discarding all the seeds and soaking the remaining parts in salted water for 30 minutes. Pat dry before stir-frying.<

Ingredients

Europe
France
Gluten-free

Ingredients

Method