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Mushroom and Chicken Teriyaki Recipe

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This recipe for Mushroom and Chicken Teriyaki, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Hobbs
Added: Monday, September 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. teriyaki sauce
1 tsp. cornstarch
1 tsp. ground ginger
2 T. oil
4 c. button (white) mushrooms, sliced
1 1/2 c. shiitake mushrooms, stems removed and sliced
1 large red bell pepper, thinly sliced
4 green onions, thinly sliced
2 tsp. garlic, sliced
1 1/2 c. cooked chicken, cut into strips
4 bok choy or Chinese cabbage leaves (optional, for garnish)

Directions:
Directions:
In a small bowl, combine teriyaki sauce, cornstarch, ginger and 1/2 c. water; set aside. Place oil in a large skillet over medium-high heat. Add mushrooms and cook until they release their liquid, about 3 minutes. Add bell pepper, green onions, and garlic. Cook until mushroom liquid evaporates and garlic begins to brown, about 5 minutes (do not burn garlic-yuck!). Add chicken and teriyakin mixture to skillet. Cook and stir until slightly thickened, about 3 minutes. Arrange cabbage leaves on four plates; spoon mixture evenly on top.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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