| Chicken Teriyaki 2
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 |
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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 beans prouts added at the very last minute so they're hot, but still crunchy. Also see Chicken Teriyaki 1 w/picture |
