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Chicken and Vegetable Stir-Fry
Stir-frying and the food processor are a most
effective combination for putting a meal on the table
in no time.
INGREDIENTS
3 pounds boneless/skinless chicken
breasts
2red peppers, cored, seeded, stemmed
and cut vertically into 3 slabs
8 scallions, cut to fit feed tube horizontally
3 zucchini, cut to fit feed tube horizontally
1 yellow squash, cut to fit feed tube
horizontally
1/2 cup water
3 tablespoons dry sherry
3 tablespoons soy sauce
1 tablespoon Oriental sesame oil
1/4 teaspoon freshly ground black pepper
1 tablespoon cornstarch
1-1/2 garlic cloves, peeled
1 1-inch piece fresh ginger
1/4 cup vegetable oil
Split chicken breasts lengthwise. Tuck ends under to
form compact shapes of uniform thickness. Wrap
individually in plastic wrap and freeze on baking sheet
until firm to the touch but easily pierced with the tip
of a sharp knife.
Insert standard slicing disc. Stand peppers on long
ends and slice, using light pressure. Lay scallion
pieces in feed tube horizontally and slice into slivers,
using light pressure.
Insert shredding disc. Shred zucchini and squash,
using light pressure. Remove and reserve vegetables.
Use metal blade to mix water, sherry, soy sauce,
sesame oil, ground pepper and cornstarch until
smooth, about 15 seconds. Reserve.
Use metal blade to finely chop garlic and ginger.
Do not empty work bowl. Insert standard slicing disc.
Unwrap chicken pieces and cut to fit feed tube
vertically. Stand chicken pieces tightly in feed tube and
slice, using firm pressure. Leave in work bowl.
Heat vegetable oil in skillet over medium-heat.
Add chicken mixture and cook, stirring vigorously,
until chicken is opaque, about 3-5 minutes.
Add vegetable mixture and stir-fry until crisp-tender,
about 2 minutes. Add soy sauce mixture, cook,
stirring, until sauce thickens, about 1 minute. Serve
over brown or white rice.
Yield 8 servings.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 35