Chicken and Vegetable Stir-Fry
Stir-frying and the food processor are a most effective
combination to put a meal on the table in no time.
INGREDIENTS
2 red peppers,
cored, seeded, stemmed and cut vertically into 3 slabs
6 scallions, cut to fit feed tube
horizontally
2 zucchini, cut to fit feed tube horizontally
1 yellow squash, cut to fit feed tube horizontally
1 garlic cloves, peeled
1 1-inch pieces fresh ginger
2 pounds boneless chicken breasts
1/3 cup water
2 tablespoons dry Sherry
3 tablespoons soy sauce
2 teaspoons Oriental sesame oil
1/4
teaspoon black pepper
2 teaspoons cornstarch
3 tablespoons vegetable oil
6 servings
Split chicken breasts lengthwise. Tuck ends under to form
compact shapes of uniform thickness. Wrap individually and freeze on baking
sheet 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
them, using light pressure. Lay scallion pieces in feed tube horizontally and
slice into slivers, using light pressure.
Insert shredding disc and zucchini and squash, using light
pressure. Remove and reserve vegetables.
Use metal blade to chop garlic and ginger fine, about 4 pulses. Do not empty
work bowl. Insert slicing disc. Stand chicken pieces tightly in feed
tube and slice, using firm pressure. Remove and reserve on plate, loosely
covered with plastic wrap.
Use metal blade to mix water, Sherry, soy sauce, sesame oil,
ground pepper, and cornstarch until smooth, about 15 seconds. Remove metal
blade, leaving contents in work bowl.
Heat vegetable oil in skillet over high heat until very hot.
Add chicken pieces and cook, stirring vigorously, until chicken is opaque,
about 3 minutes.
Add vegetable mixture and stir-fry over medium-high heat
until crisp-tender, about 2 minutes. Add sauce mixture. Cook,
stirring, until sauce thickens, about 1 minute. Serve over brown or
white rice.