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Healthy cooking at the Tanka Bar office warms cold weather days


By Jenice Johnson, assistant director of marketing

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Our CEO Karlene Hunter's cabbage and chicken stir fry is a hit not only at home but at our headquarters and is super easy to make. She and the Tanka team recently made this dish which is perfect for cold weather days or when you are just craving something hearty for lunch or dinner.



Karlene Hunter gets ready to prepare the onions.


All you have to do is slow-cook a whole chicken and debone it. Next chop about a cup and a half each of celery, green onions, broccoli, mushrooms, garlic and red cabbage. Then saute all of those ingredients with the chicken in a wok or large saucepan.

You can serve this dish alone, over rice and/or with crunchy Chinese noodles if you are not gluten-free.



Production manager Tonya Hunter helps in the kitchen.



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