Chicken Ratatouille - cooking recipe

Ingredients

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

Preparation

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