Kenmore KFP6EW, KFPSL6, KFPSL4, KFPFF, KFPSH6, KFPPS Spicy Chicken Lo Mein, ⁄2 teaspoon sesame oil

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Spicy Chicken Lo Mein

2 cloves garlic

1piece (11⁄2 inch long, 1 inch in diameter) fresh ginger root, peeled

1egg white

2tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided

1tablespoon cornstarch, divided

1⁄2 teaspoon sesame oil

1⁄4-1⁄2teaspoon crushed red pepper flakes

1whole boneless, skinless chicken breast, cut in 1⁄2-inch strips (see TIPS)

1rib celery, cut in 4 pieces

1cup fresh mushrooms

3⁄4 cup reduced-sodium chicken broth

4 teaspoons peanut oil

3green onions, cut in 1-inch pieces

1cup (4 oz.) fresh pea pods, trimmed, halved

1cup (4 oz.) fresh bean sprouts

6ounces curly Chinese noodles or vermicelli pasta, cooked and drained

Position mini bowl and mini blade in work bowl. With processor running, add garlic and ginger root through feed tube. Process until chopped, about 15 to 20 seconds. Add egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, sesame oil, and red pepper flakes. Process until mixed, about 5 to

10 seconds.

In medium bowl, combine chicken and egg white mixture. Toss to coat. Set aside.

Exchange mini bowl and mini blade for 4 mm slicing disc. Add celery. Process to slice. Set aside. Add mushrooms to work bowl. Process to slice.

In small bowl, combine broth, remaining 2 tablespoons soy sauce, and remaining 2 teaspoons cornstarch. Set aside.

Heat 2 teaspoons oil in Dutch oven or wok over medium-high heat, until oil sizzles. Add chicken mixture. Cook and stir for 5 to 8 minutes, until chicken is no longer pink. Set aside.

Heat remaining 2 teaspoons oil in same skillet. Add celery. Cook and stir for 1 minute. Add mushrooms, green onions, pea pods, and bean sprouts. Cook and stir for 2 to 3 minutes, until vegetables are crisp-tender. Add chicken mixture and broth mixture. Cook and stir until thickened and bubbly. Add noodles or pasta. Toss to coat. Heat thoroughly.

Yield: 4 to 6 servings.

Per serving: About 298 cal, 20 g pro, 36 g car, 8 g fat, 33 mg chol, 336 mg sod.

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Contents Food Processor Product Registration Card Hassle-Free Replacement WarrantyTable of Contents Important Safeguards KitchenAid Will Pay For KitchenAid Food Processor Warranty USAHow To Arrange For Service USA Only Length WarrantyRequired Warranty Service for Puerto Rico Standard First Year WarrantyHow To Arrange For Service Outside The USA If You Need Service or AssistanceElectrical Requirements How To Obtain ServiceFood Processor Features Medium 4 mm Slicing Medium 4 mm Shredding Disc featuresAssembling Your Food Processor Select blade or disc They are properly aligned and fall into place To Assemble Egg Whip Egg Whip Professional Model KFPM650 OnlyTo Disassemble Operating Your Food Processor Disassembling Your Food Processor Care and Cleaning Food Processing Tips Using Multipurpose BladeUsing a Slicing Or Shredding Disc Using the Dough Blade Helpful Hints Helpful Hints ⁄2 teaspoon dry mustard Stuffed Jumbo MushroomsSeasoned Cheese Straws Smoky Chicken PateSpicy Deviled Eggs Egg white, beaten Cheesy Caramelized Onion SquaresShrimp Dill Dip Medium onionsClove garlic, quartered Salsa Verde⁄4 cup water Tablespoon sugar Tablespoon lemon juice Vegetable TerrineCheesy Hot Salmon Dip Gorgonzola Cheese BallCan 71⁄2 oz. red salmon, bones, skin, and dark meat removed Spicy Jicama Salad Chicken Chutney SaladDressing ⁄2 medium about 1 lb. Napa cabbage Small red onion Chopped Chicken and Vegetable SaladChinese Coleslaw Spicy DressingShredded Summer Squash Salad Red Cabbage SlawHot Chicken Salad Carrot and Date SaladTablespoons orange juice ⁄2 teaspoon grated orange peel Medium onion, cut in 4 pieces Slices bacon Hot Potato SaladVegetable Crunch Salad Vinaigrette DressingTablespoons fresh lime juice Creamy Orange DressingSpicy Mexican Dressing ⁄3 cup mild salsaTablespoons fresh parsley Creamy Broccoli SoupPound broccoli Cups lentils, rinsed, sorted Creamy Lentil Soup⁄2 cup dry sherry French Onion Soup en CasseroleOunces Gruyere or Swiss cheese Large onions ⁄2 teaspoon black pepperWinter Root Soup with Potatoes Cheese Sandwich Spread Calico Corn ChowderChutney Chicken Spread Ham Sandwich Spread⁄2 teaspoon ground cumin Soft pita breads Bean and Veggie MeltTablespoons balsamic vinegar ⁄2 teaspoon sugar Vegetable Hoagie⁄4 cup stuffed green olives ⁄4 cup pitted ripe olives ⁄4 red onion⁄2 cup white wine vinegar ⁄4 cup fresh dill weed Dilled Cucumbers and OnionsScalloped Potatoes Small onion⁄4 teaspoon dried dill weed Sauteed Zucchini and PeppersShredded Vegetable Sauté Medium bell peppers, red and/or yellow, cut in quartersShredded Beets Cabbage, Onion and Noodle CasseroleZucchini Patties Honey Glazed CarrotsCinnamon, if desired ⁄4-1⁄2teaspoon black pepper Rice Pilaf with VegetablesLayered Eggplant Casserole Cup uncooked white ricePastry crust pg.73 Cloves garlic Onion-Cheese PieSmall carrot Beef Fajitas ⁄3 cup skim or low-fat milk Tarragon Chicken PattiesTeaspoons oyster sauce Teaspoon cornstarch Szechwan PorkCloves garlic Egg white Chicken and Broccoli Stir-Fry⁄8 teaspoon ginger Pound turkey breast slices Turkey Slices with Fresh Italian Tomato SauceTeaspoons olive oil, divided ⁄2 teaspoon brown sugar ⁄2 teaspoon salt⁄2 teaspoon salt ⁄8 teaspoon black pepper Vegetable Egg Foo YungSpicy Chicken Lo Mein Hot cooked rice or chow mein noodles, if desired Beef Chow MeinTablespoon plus Teaspoon peanut oil, divided Tablespoon oyster sauceTablespoon peanut oil Shrimp and Scallop Sauté with Pasta and VegetablesTablespoon olive oil Vegetarian PizzaVegetable-Stuffed Chicken Breasts Teaspoons skim milk 1⁄4 teaspoon salt Dash black pepper Chicken-Vegetable FrittataMedium shallot Small zucchiniSatay Chicken Strips with Peanut Sauce ⁄4 teaspoon salt ⁄4 teaspoon black pepper Ham LoafSlices bread, torn in 4 pieces each ⁄2 cup skim or low-fat milk Tablespoon prepared mustardCracked Wheat Bread ⁄4 cup water ⁄4 cup milk White BreadCinnamon Bread Herb Bread⁄2-inch pieces Oatmeal Raisin Scones⁄2 cup half and half Topping Cranberry Pear Coffee CakeCoffee Cake Tablespoons sugar Teaspoon salt Cup poppyseed filling Poppyseed RollsBiscuits Cups bread flour⁄2 cup buttermilk Teaspoon vanilla Zucchini Chocolate Chip BreadTablespoon honey ⁄2 teaspoon cinnamon Flavored Butters⁄4 teaspoon nutmeg ⁄2 cup pecan halves or pieces Carrot CakePieces ⁄4 cup fresh lemon juice CheesecakeTablespoons sugar Tablespoons, margarine or butter, melted Cup sugarPastry crust pg.73 Fresh Fruit TartTeaspoon water or Egg, beaten Tablespoon water Cup plus Tablespoon all- purpose flour, divided Light Cranberry Cream Cheese Bars⁄3 cup sugar Teaspoons vanilla Tablespoons light corn syrup ⁄4 teaspoon vanilla Instant Chocolate SauceOrange-Chocolate Mousse ⁄3 cup packed brown sugar ⁄4 cup sugarTwo Crusts 8 servings Pastry CrustOne Crust 6 servings for main dish pie One Crust 8 servingsPastry crusts pg.73 1⁄3 cup sugar ⁄4 cup packed brown sugar Apple Pie⁄2 cup sugar ⁄3 cup margarine or butter, cut up Thumbprint CookiesGinger Snap Crust Cookie Crumb CrustChocolate Wafer Crust Vanilla Wafer CrustJuice Extractor Model Kfpje Optional Attachments and AccessoriesFor the WAY IT’S Made