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Mushroom And Chicken Teriyaki


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  • 1/4 cup teriyaki sauce
  • 1 teaspoon cornstarch
  • 1/2 teaspoon ground ginger
  • 2 teaspoons vegetable oil
  • 12 ounces fresh white mushrooms sliced
  • 4 ounces fresh shiitake mushrooms stems removed, and sliced
  • 1 large sweet red bell pepper thinly sliced
  • 4 green onions (scallions) sliced (1/3 cup)
  • 2 teaspoons sliced garlic
  • 6 ounces cooked chicken cut thin strips
  • 4 Chinese cabbage or bok choy leaves


Servings 4


Step 1

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 four plates; spoon mushroom-chicken mixture on top, dividing evenly.

This recipe yields 4 servings.

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