Name: Teriyaki Turkey or Chicken Stir-Fry
Yield: Yield: 6 servings.
Ingredients: 4 stalks bok choy; 1½ lb (750 g) turkey or chicken breasts; 4 green onions; 2 stalks celery; 1 red and 1 yellow bell pepper; 1 Tbsp cornstarch dissolved in 2 Tbsp cold water; 1 to 2 Tbsp oil; cooked rice (optional); Teriyaki Marinade; 1 cup sugar snap peas, trimmed; 2 cups bean sprouts

Preparation info

Yield:
6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This colorful, versatile stir-fry is full of flavor! For a vegetarian version, substitute extra-firm tofu, cut in strips, for the meat.

Ingredients

Teriyaki Marinade
1½ lb (750 g) turkey or chicken breasts<

Leftovers

Method

For machines with nested bowls.

Prepare marinade and set aside. Cut turkey or chicken breasts in half to fit feed tube snugly. Wrap and freeze for about 30 minutes, or until semifrozen. They are ready to slice when easily pierced with the tip of a sharp knife. If necessary, let them stand for a few minutes until you can do the knife test.

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