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Cooked by: Chef / Ethnicity: Japanese cuisine / Last Modified: 3/24/2004 / Base: Pasta / Course: breakfast / Number of Servings: 1 |
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Directions: 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.
Comments: NOTES: Other vegetables to add: carrots, broccoli, celery, bok choy. I like the cabbage well-done, but the bean sprouts added at the very last minute so they're hot, but still crunchy.
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