Mushroom And Chicken Teriyaki

By á-170456

Ingredients

• 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

Details

Servings 4

Preparation

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.