Mushroom and Chicken Teriyaki

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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

Marilyn Neves

Moderator for ~

alldiabeticinternational@...

Diabetic_Recipes

Opinions expressed are solely my opinion and should not be mistaken for

professional medical advice.