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Chicken and Vegetable
Stir-Fry
A light and healthy dish. Serve over rice.
Settings: Brown/Sauté
Makes 6 servings
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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22


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