Recipe - Made In Japan Chicken Teriyaki

3 Chicken breasts; shredded
4 cup Bean sprouts
3 cup Cabbage; cut or sliced up
1 cup Mushrooms; cut or sliced up
1 cup Any other vegetables;
matchsticked or chop
Salt and pepper
Terriyaki sauce

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 storebought
terriyaki sauce.

NOTES : Other vegetables to add: carrots, broccoli, celery, bok choy. I
like the cabbage welldone, but the beansprouts added at the very last
minute so they're hot, but still crunchy.
Recipe by: Cathleen

Posted to recipeludigest Volume 01 Number 442 by "Diane Geary."
diane@keyway.net on Jan 3, 1998