Steamed vegetables
2 cups (500 ml)
broccoli
2 medium
zucchini, cut into 1-inch (2.5 cm) pieces
1
yellow or red pepper, cut into 1-inch pieces
Pour 1 cup (250 ml) water into the Rice Bowl. Place Steamer Basket in bowl.
Place vegetables in Basket. Cover and steam 15 to 20 minutes or until done
to taste. Serve with or without dressing.
Oriental chicken and vegetables
3
/
4
lb. (340 g)
boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
1
/
3
cup (85 ml)
sweet-and-sour sauce
3
green onions, cut into 1-inch (2.5 cm) pieces
1 medium
green pepper, cut into 1-inch 2.5 cm) pieces
4 oz. (100 g)
fresh Chinese pea pods
2 cups (500 ml) bean sprouts
1
/
4
cup (60 ml)
sweet-and-sour sauce
2 tbsp.(30 ml)
sesame seeds, toasted*
Stir chicken and
1
/
3
cup (85 ml) sweet-and-sour sauce in a bowl until evenly
mixed. Cover and refrigerate 30 minutes.
Measure 2 cups (500 ml) water into Rice Bowl. Place Steamer Basket in Bowl.
Drain chicken; arrange in single layer in Basket. Top with onions, pepper and
pea pods. Cover and steam 14 minutes or until chicken is no longer pink
in center.
Toss chicken mixture, bean sprouts and
1
/
4
cup (60 ml) sweet-and-sour sauce
in serving bowl until evenly coated. Sprinkle with sesame seeds.
Makes 4 servings
* To toast sesame seeds, heat in ungreased skillet over medium heat about
2 minutes, stirring occasionally, until golden brown.
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Booklet RC-20S 6/16/03 10:19 AM Page 22
