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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.
I N G R E D I E N T S
3 pounds boneless/skinless chicken
breasts
2 red 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
f o rm 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.
I n s e r t standard slicing disc. Stand peppers on long
ends and slice, using light pre s s u re. Lay scallion
pieces in feed tube horizontally and slice into slivers,
using light pre s s u re .
I n s e r t shredding disc. Shred zucchini and squash,
using light pre s s u re. Remove and re s e r ve vegetables.
Use metal blade to mix water, sherry, soy sauce,
sesame oil, ground pepper and corn s t a rch until
smooth, about 15 seconds. Reserv e .
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
v e r t i c a l l y. Stand chicken pieces tightly in feed tube and
slice, using firm pre s s u re. Leave in work bowl.
Heat vegetable oil in skillet over medium-heat.
Add chicken mixture and cook, stirring vigoro u s l y,
until chicken is opaque, about 3-5 minutes.
Add vegetable mixture and stir- f r y until crisp-tender,
about 2 minutes. Add soy sauce mixture, cook,
s t i r ring, until sauce thickens, about 1 minute. Serv e
over brown or white rice.
Yield 8 servings.
03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 35
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