Asian Bok Choy Stir-Fry

• 3 tablespoons soy sauce
• 3 tablespoons mirin
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons firmly packed brown sugar
• 2 tablespoons hoisin sauce
• 1 teaspoon finely chopped fresh garlic
• 1/2 teaspoon freshly grated ginger root*
• 2 tablespoons Land O Lakes Butter
• 1 (14-ounce) package chicken breast tenders, cut into bite-sized pieces
• 1 cup snow peas, trimmed, cut in half
• 1/2 cup sliced onion
• 1 (15-ounce) can whole straw mushrooms, drained
• 1 (8-ounce) can sliced water chestnuts, drained
• 3 medium stalks (3 cups) bok choy, sliced 1 inch

1. Combine all teriyaki glaze ingredients in 1 1/2-quart saucepan; cook over medium heat 5-6 minutes or until liquid is reduced to thick paste.
2. Set aside.
3. Melt butter in 12-inch nonstick skillet over medium heat; add chicken.
4. Cook, stirring occasionally, 5-6 minutes or until golden brown and cooked through.
5. Add snow peas, onion, mushrooms and water chestnuts.
6. Cook 2-3 minutes or until onion and snow peas are crisply tender; add bok choy.
7. Cook 3-5 minutes or until greens are slightly wilted and stems are crisply tender.
8. Stir in teriyaki sauce until chicken and vegetables are well coated.
9. *Substitute 1/4 teaspoon ground ginger.

soy sauce, mirin, rice vinegar, brown sugar, hoisin sauce, fresh garlic, freshly grated ginger root, butter, chicken breast tenders, snow peas, onion, straw mushrooms, water chestnuts, stalks

Taken from www.landolakes.com/recipe/4014/asian-bok-choy-stir-fry (may not work)