Mushroom and Chicken Teriyaki

The thermometer has dipped below 90 degrees and the kitchen is now open. I can finally try the recipes I have been collecting all summer in my "Recipes To Try" folder. Whenever I find a good recipe on the internet or in a newsletter, I save it in that folder on my computer. I found this recipe one day when I was searching the internet for recipes using teriyaki sauce. I was attracted to this particular one because it calls for two types of mushrooms. Unfortunately, my local grocery store didn't have shiitake mushrooms today, so I was only able to use one kind. Rather than the thin strips as directed in the recipe, I cut the chicken up into bite-sized pieces to make it easier to eat and served it on rice rather than the Chinese cabbage or bok choy. Two things stand out: it takes longer than 5 minutes for the mushroom liquid to evaporate and I found the sauce too sweet probably from all the ginger.

Verdict: Not bad, but I probably won't be making this one again.

Mushroom and Chicken Teriyaki

(Source: FoodReference.com)

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

Recycle: Glass teriyaki jar

Compost: tops of green onions, garlic skins, membranes and seeds from bell pepper