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18
Chicken & Vegetable
Stir-Fry
A light and healthy dish.
Setting: 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
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
2 garlic cloves, peeled and finely
chopped
1 tablespoon finely chopped ginger
1 cup sugar snap peas, trimmed
1 can (4 ounces) canned whole
mushrooms, drained
1 can (8 ounces) water chestnuts,
drained
8 baby corn cobs (about half of
15-ounce can)
1½ cups chicken broth, low sodium
¼ cup soy sauce, reduced sodium
1 tablespoon cornstarch
2 dashes of Sriracha or other hot
sauce, or to taste
1 teaspoon sesame seeds
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 unit has preheated,
add chicken in two batches and cook about
4½ 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 bowl
and whisk to combine. Stir in the Sriracha;
reserve.
5. Add broth mixture to the vegetables and
stir to scrape any brown bits from the
bottom of the pot. Cook for another 2 to 3
minutes until sauce thickens slightly. Return
the chicken to the pot during the last
minute of cooking and stir to coat all
ingredients in the sauce. Serve immediately
over rice and sprinkle with sesame seeds.
Nutritional information per serving (1 cup):
Calories 231 (24% from fat) • carb. 23g • pro. 21g
• fat 6g • sat. fat 1g • chol. 48mg • sod. 1000mg
• calc. 28mg • fiber 3g
Primavera Shrimp Sauté
A colorful and light dish that takes
very little time to prepare.
Setting: Brown/Sauté
Makes about 7 cups
1 pound shrimp, peeled and deveined
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black
pepper, divided
2 teaspoons olive oil, divided
1 cup broccoli florets
1 garlic clove, peeled and sliced
½ cup chicken broth, low sodium
¼ teaspoon crushed red pepper flakes
1 small red onion, peeled, halved and
sliced lengthwise
1 small yellow bell pepper, sliced
½ cup snow peas, trimmed
½ cup sugar snap peas, trimmed
½ cup peas, fresh or frozen
6 ounces asparagus (about ½ small
bunch), trimmed and cut into 2-inch
pieces
½ teaspoon grated lemon zest
¼ cup fresh basil, thinly sliced
1. Season the shrimp on both sides with half
of the salt and pepper.
2. Heat 1 teaspoon of the oil in the cooking
pot of the Multicooker and set to Brown/
Sauté at 400°F. Once preheated, add half
the shrimp and lightly brown on each side
until cooked through, about 2 minutes per
side. Remove and reserve. Repeat with
remaining shrimp.
3. Reduce the temperature to 300°F and put
the remaining teaspoon of oil into the pot.
Add the broccoli and garlic and sauté until
garlic becomes slightly golden. Add the
chicken broth and crushed red pepper
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