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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 4½ cups)
• 4 ounces of fresh shiitake mushrooms, stems removed and sliced (about 1½ 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
• 1½ 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.
 

NUTRITION
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/