Chicken And Vegetables Stir-Fry - Cuisinart DLC-10C - Classic Original Food Processor Use And Care Manual

Chicken and Vegetable Stir-Fry
Stir-frynig and the food processor are a most effec-
tive combination to put a meal on the table in no
time.
INGREDIENTS
2 red peppers, cored, seeded, stemmed
and cut vertically into 3 slabs
6
scullions, cut to fit feed tube horizontally
2 zucchini cul lo fit feed tube horizontally
1 yellow squash, cut to (it feed tube
horizontally
1 garlic cloves, peeled
1-Inch pieces Iresh ginger
1
2
pounds boneless chicken breasts
1/3
cup water
2
tablespoons dry SheFry
3 tablespoons soy sauce
2 teaspoons Oriental sesame oil
1/4 teaspoon black pepper
2
teaspoons comstarch
3
lablesnoons vegetable oil
6 servings
Spin chicken breasts lengthwise
lo form compact shapes ol uniform thickness. Wrap
individually and freeze on baking shed until firm to
the touch but easily pierced with the tip of a sharp
knife.
Stand peppers on long ends and use slicing disc to
slice Ihem, using light pressure. Lay scallion pieces
in feed tube horizontally and slice into sliveis, using
light pressure
Insafl shredding disc anil zucchini and squash.
using light pressure. Remove and reserve vegeta
bles.
Use metal blade to chop garlic and ginger fine, aboul
4 pulses Do nul amply work bowl, Insert slicing
disc. Stand thicken pieces tightly m leed tube and
slice, using firm pressure
plate, loosely covered wilh plastic wrap.
Tuck ends under
Remove and reserve on
Use metal blade to mi< water. Sherry, soy sauce.
sesame oil. ground pepper, and comstarch until
smooth about 15 seconds. Remove metal blade.
leaving contents in work bowl.
Heat vegetable oil in skiilei over high heal until very
hot. Add chicken pieces and cook stirring vigorous
ly, until chicken is opaque, about 3 minutes.
Add vegetable mixture and stu-lry over medium-high
heat until crisp-tender about 2 minutes. Add sauce
mixture Cook, stirring, until sauce thickens, aboul 1
minule. Serve over brown or white rice.