Chicken and Vegetable Stir Fry

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/Saute 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.