Cuisinart DLC-10C DLC-10S Manual - Page 40

Chicken and Vegetable Stir-Fry Stir-frynig and the food processor are a most effective combination to put a meal on the table in no time. 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 INGREDIENTS hot. Add chicken pieces and cook stirring vigorous 2 red peppers, cored, seeded, stemmed ly, until chicken is opaque, about 3 minutes. and cut vertically into 3 slabs 6 2 scullions, cut to fit feed tube horizontally zucchini cul lo fit feed tube horizontally Add vegetable mixture and stu-lry over medium-high heat until crisp-tender about 2 minutes. Add sauce 1 yellow squash, cut to (it feed tube horizontally mixture Cook, stirring, until sauce thickens, aboul 1 minule. Serve over brown or white rice. 1 garlic cloves, peeled 1 1-Inch pieces Iresh ginger 2 pounds boneless chicken breasts 1/3 cup water 2 tablespoons dry SheFry 3 tablespoons soy sauce 2 teaspoons Oriental sesame oil 1/4 teaspoon black pepper 2 teaspoons comstarch 3 lablesnoons 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.