Cuisinart MSC-600 manual Fry-Stir, Vegetable and Chicken, reserve combine to whisk and bowl

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.rice white over immediately Serve .sauce the in ingredients all coat to Stir .slightly thickens sauce until minutes more 2 to 1 about for Cook .pot the of bottom the off bits brown any scrape to stir and mixture broth Add .distribute evenly to stir and pot the to chicken browned the Return .5

.reserve combine; to whisk and bowl
small a in cornstarch and sauce soy broth,
combine cooking, are vegetables While	.4
.minutes 4 to 3 about for cook and corn,
baby and chestnuts water mushrooms,
peas, snap Add .minute 1 about fragrant,
until cook and ginger and garlic Add
.minutes 4 about for cook and peppers and
onion the Add .375°F to heat reduce and
pot cooking the to oil remaining the Add	.3
.reserve
and remove browned, is chicken Once
.brown golden until side per minutes 5 to ½
4 about cook and chicken add shimmering,
and hot is oil Once .pepper the of all and
salt teaspoon ½ with chicken Season	.2
.400°F at
Brown/Sauté to set Multicooker the of pot
cooking the into oil the of tablespoon 1 Put	.1
cornstarch teaspoons	2
sauce soy tablespoons	2
sodium reduced broth, chicken cup	1
can)
ounce-15 of half (about corn baby	8
drained
chestnuts, water ounces) (8 can	1
drained mushrooms,
whole canned ounces) (4 can	1
trimmed peas, snap cup	1
chopped finely and
peeled inch),-½ x (1½ ginger piece	1
chopped finely cloves, garlic	2
strips inch-½
into sliced pepper, bell yellow small	1
strips inch-½
into sliced pepper, bell red small	1
wedges into
sliced and peeled onion, red medium	1
pepper
black ground freshly teaspoon	¼
divided salt, kosher teaspoon	1
strips inch-1 x 2 into cut breasts,
chicken skinless boneless, pound	1
divided oil, vegetable tablespoons	1½
servings 6 Makes
Brown/Sauté Settings:
.rice over Serve .dish healthy and light A
Fry-Stir
Vegetable and Chicken