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1 lb. boneless skinless chicken breasts, cut into 1/2” strips
2 tablespoons butter or margarine 2 cups sliced carrots 1 small onion, cut into rings 1/2 cup orange juice 1/2 cup Rocky Mountain Teriyaki Sauce 1/8 teaspoon pepper 2 teaspoons cornstarch 1 tablespoon water In a large skillet, saute chicken in butter for 4 - 5 minutes, or until slightly browned. Stir in carrots and onion, orange juice, teriyaki sauce, and pepper, stirring until bubbly. Combine cornstarch and water in a small bowl, stir until smooth, pour over chicken and vegetables in skillet, stirring until sauce is bubbly. Reduce heat, cover and simmer for 10 - 15 minutes, or until vegetables are tender. Serve with rice. Serves 6 1 tablespoon vegetable oil
6 ounces Shiitake mushrooms, stemmed & sliced 1 head baby bok choy, shredded Rocky Mountain Korean Sauce 1 lb. ground or chopped cooked pork (or chicken) 1/2 cup sour cream 2 teaspoons Thai chili sauce Four wraps, or tortillas 2 cups cooked white rice 4 teaspoons sesame oil Heat oil in a large skillet over medium heat. Add the mush- rooms and cook until tender, 4 to 5 minutes. Add the bok choy, and 2 tablespoons of the Korean sauce, and cook until wilted, about 2 minutes. Remove to a medium bowl. Add the meat to the skillet and cook over medium heat until no longer pink. Stir in the remain- ing Korean sauce, then add the bok choy mixture back in and keep warm. In a small bowl, combine the chili sauce and sour cream. Warm wraps or tortillas in another skillet, until hot, about 30 seconds. Spread each wrap with 2 tablespoons of the sour cream mixture, spoon 1/2 cup rice down the center of each wrap. Top with the meat and bok choy mixture. Drizzle with 1 teaspoon sesame oil. Fold burrito-style. Repeat on all remaining wraps. 1 cup mayonnaise
1 tablespoon white vinegar 1 head cabbage, chopped 1 cup Rocky Mountain Apricot Sauce 1 tablespoon sugar (optional) Combine mayonnaise, vinegar, sugar and Apricot Sauce in a mixing bowl. Pour over cabbage and mix well. Refrigerate overnight. |
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