Chicken Recipes - MUSHROOM AND CHICKEN TERIYAKI

Chicken Recipes - MUSHROOM AND CHICKEN TERIYAKI

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

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.

YIELD: 4 servings

Per portion: 170 calories, 17 g protein, 6 g fat, 14 g carbohydrate, 4 g fiber


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