| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Pasta, Chicken, Breakfast |
1 |
Servings |
INGREDIENTS
| 3 |
|
Chicken breasts; shredded |
| 4 |
c |
Bean sprouts |
| 3 |
c |
Cabbage; sliced |
| 1 |
c |
Mushrooms; sliced |
| 1 |
c |
Any other vegetables; matchsticked or chop |
|
|
Salt and pepper |
|
|
Terriyaki sauce |
INSTRUCTIONS
1. In wok or large skillet, with small amount of oil, cook vegetables until
done.
2. 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.
3. Serve both over plate of sticky rice drizzled with a good store-bought
terriyaki sauce.
NOTES : Other vegetables to add: carrots, broccoli, celery, bok choy. I
like the cabbage well-done, but the beansprouts added at the very last
minute so they're hot, but still crunchy.
Recipe by: Cathleen
Posted to recipelu-digest Volume 01 Number 442 by "Diane Geary."
<diane@keyway.net> on Jan 3, 1998
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