EAST-WEST CHICKEN AND VEGETABLE STIR-FRY WITH PASTA
Steps:
- Cut chicken in half crosswise; place on a baking sheet lined w/plastic wrap & freeze for 25 mins. Cook pasta, drain and set aside. Keep the water simmering. In Cuisinart w/chopping blade, process garlic and ginger until finely chopped. Remove & set aside. Insert slicing disc & slice onion. Place carrots horizontally in feed tube. Peel broccoli stems w/peeler & insert into small feed tube to slice. Remove chicken from freezer, place in large feed tube cut side down. Toss all sliced chicken w/1 1/2 tbls of sesame oil & set aside. Combine the cornstarch & chicken stock & set aside. Heat wok or frying pan on high heat. Add the chicken and stir fry until opaque, about 2 mins. Remove & set aside on a plate. Add remaining sesame oil to pan. Add garlic & ginger for 10 seconds. Add the sliced onions for 45 seconds. Add the sliced broccoli stems & carrots for 45 seconds. Add the broccoli florets for 30 seconds. Return the cooked chicken to the pan, along with the soy sauce & sherry, and cook for 30 seconds. Stir in the cornstarch mixture, and bring to a boil. Return the pasta to the simmering paster water to reheat. Drain & add to stir-fry pan, along with the bean sprouts; toss to combine. Remove from the heat, and add half the cheese and toss to coat with the sauce. Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese & toasted almonds.
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