Cuisinart Cook Central 3-in-1 Multicooker MSC-600 - Manual (Page 22)

22
Chicken and Vegetable
Stir-Fry
A light and healthy dish. Serve over rice.
Setti ngs : Bro wn /Saut é
Ma ke s 6 se rv in gs
1½ tablespoons vegetable oil, divided
1 pound boneless, skinless chicken
breasts, cut into 2 x 1-inch strips
1 teaspoon kosher salt, divided
¼ teaspoon fr eshly ground black
pepper
1 medium r ed onion, peeled and sliced
into wedges
1 small r ed bell pepper, sliced into
½-inch strips
1 small yellow bell pepper , sliced into
½-inch strips
2 garlic cloves, finely chopped
1 piece ginger (1½ x ½-inch), peeled
and finely chopped
1 cup snap peas, trimmed
1 can (4 ounces) canned whole
mushrooms, drained
1 can (8 ounces) water chestnuts,
drained
8 baby cor n (about half of 15-ounce
can)
1 cup chicken broth, r educed sodium
2 tablespoons soy sauce
2 teaspoons cornstar ch
1. Put 1 tablespoon of the oil into the cooking
pot of the Multicooker set to Brown/Sauté
at 400°F .
2. Season chicken with ½ teaspoon salt
and all of the pepper. Once oil is hot and
shimmering, add chicken and cook about 4
½ to 5 minutes per side until golden brown.
Once chicken is browned, r emove and
reserve.
3. Add the r emaining oil to the cooking pot
and reduce heat to 375°F . Add the onion
and peppers and cook for about 4 minutes.
Add garlic and ginger and cook until
fragrant, about 1 minute. Add snap peas,
mushrooms, water chestnuts and baby
corn, and cook for about 3 to 4 minutes.
4. While vegetables ar e cooking, combine
broth, soy sauce and cor nstarch in a small
bowl and whisk to combine; reserve.
5. Retur n the browned chicken to the pot and
stir to evenly distribute. Add broth mixtur e
and stir to scrape any brown bits of f the
bottom of the pot. Cook for about 1 to 2
more minutes until sauce thickens slightly .
Stir to coat all ingredients in the sauce.
Serve immediately over white rice.
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