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"Made in Japan" Chicken Teriyaki
3 Chicken breasts; shredded
4 cups of bean sprouts
3 cups of cabbage, sliced
1 cup of mushrooms, sliced
1 cup of any other vegetables;
Salt and pepper
Teriyaki sauce | |
In wok or large skillet, with small amount of oil, cook vegetables until
done. In smaller skillet (or same skillet after vegetables are cooked), heat
small amount of oil and quickly cook chicken shreds until done. Season with
salt and pepper to taste. Serve both over plate of sticky rice drizzled with
a good store-bought teriyaki sauce. NOTES : Other vegetables to add:
carrots, broccoli, celery, bok choy. I like the cabbage well-done, but the
bean sprouts added at the very last minute so they're hot, but still
crunchy. Recipe by: Cathleen Posted to recipelu-digest Volume 01 Number 442
by "Diane Geary." on Jan 3, 1998
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