Vegetable and Chicken Stir Fry

Submitted by Chef #1175751

"I got this recipe from a HomeMakers magazine published sometime in the late 70's. It was a meal enjoyed by the dancers of the National Ballet Company. I've made a few little changes over the years but absolutely love it. I serve it with some garlic bread for dipping."

 

• Ready In: 45mins
• Ingredients: 18
• Serves: 4

ingredients

• 5 slices bacon, cut in lardons
• 1 tablespoon unsalted butter
• 1 chicken breast, boned, skinned, cut into cubes
• 1 bunch green onion, chopped
• 1 zucchini, halved and cut into 1/4-inch slices
• 3 stalks celery, cut into 1/4-inch slices
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 medium tomatoes, quartered then diced
• 6 ounces vegetable cocktail
• 1 tablespoon fresh lemon juice
• 1 teaspoon tarragon
• 2 cups Baby Spinach, washed & chopped
• 1 1⁄2 cups mozzarella cheese
• 1 teaspoon Tabasco sauce
• 1 tablespoon sesame seeds, untoasted
• 1 tablespoon Dijon mustard
• salt and pepper

directions

1. In a wok, cook bacon lardons (bacon sliced in 1/4" pieces), in the butter for 5 minutes over medium heat.
2. Add diced chicken and cook stirring until no longer pink. About 8-10 minutes.
3. Add green onion, zucchini, celery and red pepper and saute over high heat for 5 minutes.
4. Add tomatoes, V8 juice, lemon juice, salt and pepper, tarragon and spinach, cover and cook over medium heat for about 8 minutes.
5. Turn down heat and fold in 1 or 1 1/2 cups cheese.
6. When melted add tabasco, sesame seeds and dijon mustard.
7. Serve alone or with some nice crusty bread or garlic bread for dipping.