Cuisinart DLC-10S manual Inch pieces Iresh ginger, Servings

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

2red peppers, cored, seeded, stemmed and cut vertically into 3 slabs

6scullions, 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 1-Inch pieces Iresh ginger

2 pounds boneless chicken breasts

1/3 cup water

2tablespoons dry SheFry

3 tablespoons soy sauce

2teaspoons Oriental sesame oil

1/4 teaspoon black pepper

2teaspoons comstarch

3lablesnoons 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.