Nostalgia MyMini MSK5YW Consignes Et Recettes page 11

CHICKEN STIR FRY
• 1/2 cup chicken stock
• 1 tbsp. soy sauce
• 1 clove garlic, minced
• 1 tsp. sesame oil
• 1 tsp. honey
• pinch of crushed
red pepper
• fresh ground
black pepper
• 2 tbsp. cornstarch
• 1/2 of a small chicken
breast, chopped
into 1/2-in. pieces
• 1/2 bell pepper,
chopped into
1-in. long strips
• 3/4 cup broccoli
florets, chopped
• 1 carrot, chopped
• 1 lemon wedge
HARD-BOILED EGGS
• 4 large eggs
• 3/4 cup water
9
Preheat the appliance as directed.
In a small bowl, whisk together the chicken stock,
soy sauce, garlic, sesame oil, honey and crushed red
pepper, black pepper and cornstarch. Set aside.
In skillet pan, heat 1 tbsp. of olive oil. Add chicken and
stir fry until thoroughly cooked. Transfer to a plate.
in the skillet pan, heat 1 tbsp. of olive oil. Add peppers,
broccoli. and carrots. Cook until crisp-tender.
Stir the chicken stock mixture into the
vegetables and cook until thickened. Stir in the
chicken and cook until heated through.
Season with additional soy sauce, if desired.
Finish with a squeeze of lemon.
Serve immediately.
Preheat the appliance as directed.
Carefully set eggs into skillet pan and add water. Place
lid onto skillet pan and allow to cook for 14 minutes.
When eggs are cooked carefully remove the lid and
transfer eggs to a bowl. Cover with ice water by 1
inch and allow eggs to cool for about 10 minutes.
Peel eggs and enjoy!