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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.
2
6
2
1
1
1
2
1/3
2
3
2
1/4
2
3
INGREDIENTS
red
peppers,
cored,
seeded,
stemmed
and
cut
vertically
into
3
slabs
scullions,
cut
to
fit
feed tube
horizontally
zucchini
cul
lo
fit
feed
tube
horizontally
yellow
squash,
cut
to
(it
feed
tube
horizontally
garlic
cloves,
peeled
1-Inch
pieces
Iresh
ginger
pounds
boneless chicken
breasts
cup
water
tablespoons dry
SheFry
tablespoons
soy
sauce
teaspoons
Oriental
sesame
oil
teaspoon
black
pepper
teaspoons
comstarch
lablesnoons
vegetable
oil
6
servings
Spin
chicken
breasts
lengthwise
Tuck
ends
under
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
Remove
and
reserve
on
plate,
loosely
covered
wilh
plastic
wrap.
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.