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.
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.