Jackie's Cookbook 6x9 060519 w Bleed
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Bok Choy Chicken Stir Fry<br />
INGREDIENTS<br />
3 squares Land O’Lakes® Teriyaki Saute Express®<br />
1 (14 ounce) package chicken breast tenders, cut into bite-sized<br />
pieces<br />
1 cup snow peas, trimmed, cut in half<br />
1/2 cup sliced onion<br />
1 (15 ounce) can whole straw mushrooms, drained<br />
1 (8 ounce) can sliced water chestnuts, drained<br />
3 cups sliced bok choy<br />
DIRECTIONS<br />
Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium<br />
heat; add chicken. Cook, stirring often, 5 to 6 minutes or until<br />
golden brown and cooked through. Remove from pan; keep warm.<br />
Melt remaining Saute Express® square in same skillet over medium<br />
heat; add snow peas, onion, mushrooms and water chestnuts. Cook<br />
2 to 3 minutes or until onion and snow peas are crisply tender; add<br />
bok choy. Cook 3 to 5 minutes or until greens are wilted and stems<br />
are crisply tender.<br />
Add chicken; toss lightly.<br />
A turkey farmer with a mess of kids who all love turkey legs was<br />
trying to figure out how to breed a line of turkeys that could feed<br />
his whole family. One day he runs into the feed store hollering, “I<br />
did it I did it I made a turkey that has six legs!” The clerk at the feed<br />
store says, “Wow, how do they taste?” The man says, “Hell if I know,<br />
I can’t catch the damn thing.”<br />
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