MUSHROOM AND CHICKEN TERIYAKI
Mushroom and Chicken Teriyaki, an appetizing stir-fry made with mixed mushrooms, red bell pepper and green onions, pumps up flavor without blowing your diet. Served on leaves of Chinese cabbage or bok choy, this dish fits well within the guidelines of the second phase of either the Atkins or the South Beach diet. Not watching carbs? Serve it over rice instead of Chinese cabbage.
YIELD: 4 servings
INGREDIENTS
• 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
DIRECTIONS
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.
Per portion: 170 calories, 17 g protein, 6 g fat, 14 g carbohydrate, 4 g fiber
Recipe courtesy of the Mushroom Information Center - www.mushroominfo.com/
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