Cuisinart DFP-11 DFP-11 Manual - Page 34

32 Chicken and Vegetable Stir-Fry Stir-frying and the food processor are a most effective combination for putting a meal on the table in no time. 3 2 8 3 1 1/2 3 3 1 1/4 1 1-1/2 1 1/4 INGREDIENTS pounds boneless/skinless chicken breasts red peppers, cored, seeded, stemmed and cut vertically into 3 slabs scallions, cut to fit feed tube horizontally zucchini, cut to fit feed tube horizontally yellow squash, cut to fit feed tube horizontally cup water tablespoons dry sherry tablespoons soy sauce tablespoon Oriental sesame oil teaspoon freshly ground black pepper tablespoon cornstarch garlic cloves, peeled 1-inch piece fresh ginger cup vegetable oil Heat vegetable oil in skillet over medium-heat. Add chicken mixture and cook, stirring vigorously, until chicken is opaque, about 3-5 minutes. Add vegetable mixture and stir-fry until crisp-tender, about 2 minutes. Add soy sauce mixture, cook, stirring, until sauce thickens, about 1 minute. Serve over brown or white rice. Yield 8 servings. Split chicken breasts lengthwise. Tuck ends under to form compact shapes of uniform thickness. Wrap individually in plastic wrap and freeze on baking sheet until firm to the touch but easily pierced with the tip of a sharp knife. Insert standard slicing disc. Stand peppers on long ends and slice, using light pressure. Lay scallion pieces in feed tube horizontally and slice into slivers, using light pressure. Insert shredding disc. Shred zucchini and squash, using light pressure. Remove and reserve vegetables. Use metal blade to mix water, sherry, soy sauce, sesame oil, ground pepper and cornstarch until smooth, about 15 seconds. Reserve. Use metal blade to finely chop garlic and ginger. Do not empty work bowl. Insert standard slicing disc. Unwrap chicken pieces and cut to fit feed tube vertically. Stand chicken pieces tightly in feed tube and slice, using firm pressure. Leave in work bowl.