Chicken And Colourful Vegetable; Stir-Fry - Cuisinart MSC-600A Instruction Booklet

Chicken and Colourful
Vegetable Stir-Fry
A light and healthy dish . Serve over rice .
Settings: Brown/Sauté
Makes 6 serves
1½ tablespoons vegetable oil
500g skinless chicken breast fillets, cut into
1.5cm strips
1 teaspoon flaked salt
¼ teaspoon freshly ground black pepper
1 medium red onion, peeled and sliced
into wedges
1 small red capsicum, halved, de-seeded
& sliced into ½cm strips
1 small yellow capsicum, halved,
de-seeded & sliced into ½cm strips
2 garlic cloves, finely chopped
1 piece ginger (4cm x 1cm), peeled and
finely chopped
1 cup sugar snap peas, trimmed
100g button mushrooms, thinly sliced
mushrooms, drained
227g canned water chestnuts, drained
125g sweet baby corn, cut into 2-3 pieces
1 cup (250ml) salt-reduced chicken stock
2 tablespoons soy sauce
2 teaspoons cornstarch
1 . Put 1 tablespoon of the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 200°C .
2 . Season chicken with salt and pepper . Once oil is hot,
add chicken and cook 1-2 minutes per side until
golden brown . Once chicken is browned, remove and
set aside . You may need to do this in two batches .
3 . Add the remaining oil to the cooking pot and reduce
heat to 175°C . Add the onion and capsicum and cook
for about 5 minutes . Add garlic and ginger and cook
until fragrant, about 1 minute . Add peas, mushrooms,
water chestnuts and baby corn, and cook for about 3
-4 minutes .
4 . While vegetables are cooking, combine stock, soy
sauce and cornstarch in a small bowl and whisk to
combine .
5 . Return the browned chicken to the pot and stir to
combine . Add stock mixture and stir to scrape any
brown bits off the bottom of the pot . Cook, for about 2
minutes or until the sauce thickens slightly . Stir to coat
all ingredients in the sauce .
Serve immediately with cooked rice or noodles .
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