Cuisinart Cook Central 3-in-1 Multicooker MSC-600 Manual de usuario descargar pdf (Pagina 22)

Chicken and Vegetable

Stir-Fry

A light and healthy dish. Serve over rice.

Settings: Brown/Sauté

Makes 6 servings

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 freshly ground black

pepper

1 medium red onion, peeled and sliced

into wedges

1 small red 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 corn (about half of 15-ounce

can)

1 cup chicken broth, reduced sodium

2 tablespoons soy sauce

2 teaspoons cornstarch

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, remove and

reserve.

3. Add the remaining 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 are cooking, combine

broth, soy sauce and cornstarch in a small

bowl and whisk to combine; reserve.

5. Return the browned chicken to the pot and

stir to evenly distribute. Add broth mixture

and stir to scrape any brown bits off 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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Cuisinart Cook Central 3-in-1 Multicooker MSC-600 Manual de usuario Pagina 22

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