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Mushroom & Chicken Teriyaki
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Healthy, flavorful and super quick, what more could you ask for? Two types of mushrooms along with bok choy and bell peppers help make a stir fry that'll make your taste buds and waistline happy.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/4 cup teriyaki sauce
1 teaspoon cornstarch
1 teaspoon ground ginger
2 teaspoons vegetable oil
12 ounces fresh white mushrooms sliced
4 ounces fresh shiitake mushrooms, stems removed and sliced
1 large red bell pepper, thinly sliced
4 green onions (scallions), sliced
2 teaspoons sliced garlic
1 1/2 cup cooked chicken, cut in thin strips
4 Chinese cabbage or bok choy leaves
directions
In a small bowl, combine teriyaki sauce, cornstarch, ginger and 1/2 cup water; set aside.
In a large skillet, over medium-high heat, heat oil. Add mushrooms; cook and stir until they release their liquid, about 3 minutes.
Add bell pepper, green onions and garlic; cook and stir until mushroom liquid evaporates and garlic begins to brown, about 5 minutes. Add chicken. Stir teriyaki mixture and add to the skillet mixture; cook and stir until slightly thickened, about 3 minutes.
Arrange cabbage leaves on plates; spoon mushroom-chicken mixture on top, dividing evenly.
added by
Ilovevegas
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 28, 2007
Very, very good! The mixture of mushrooms really enhances the flavor.