Chicken Teriyaki with Mushrooms and Green Beans

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A family friendly 20 minute meal! Chicken, shiitake mushrooms, and green beans are stir fried in an easy teriyaki sauce and served over steamed rice.

Chicken teriyaki is one of those safe Asian dishes that just about anyone likes - especially children! It's savory, flavorful, and doesn't have any spice to worry about. While I love just about all Asian dishes, teriyaki is one I can't easily pass up!

This version is super simple, especially thanks to a couple of pantry staples. Since you get to toss in shiitake mushrooms and green beans, too, it becomes an easy, one pan meal.

Chicken Teriyaki with Mushrooms & Green Beans

1 pound boneless/skinless chicken breast, thinly sliced on the diagonal

4 tablespoons teriyaki sauce

1/2 cup chicken stock

2 tablespoons mirin or dry sherry

1 1/2 teaspoons cornstarch

1/4 tsp. cayenne pepper

3/4 pound green beans, trimmed and halved crosswise

2 tablespoons stir-fry oil or high-temperature cooking oil, such as peanut oil

1/2 pound shiitake mushrooms, stemmed and sliced

4 cloves garlic, sliced

1-inch piece fresh ginger, peeled and grated

Cooked white rice, for serving

In a large, deep skillet, bring 2 inches of salted water to a boil.

In a medium bowl, toss the chicken with 2 tbsp. teriyaki sauce and set aside to marinate. In a second medium bowl, combine the remaining 2 tbsp. teriyaki sauce, the chicken stock, mirin, cornstarch, and cayenne to make the sauce.

Once the salted water is boiling, add the green beans and cook until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the green beans to a bowl of ice water and let cool. Drain and pat dry. 

In a large nonstick skillet or wok, heat 1 tbsp. oil over high heat. Once it ripples and begins to smoke, add the chicken in a single layer; stir-fry until browned, 2 to 3 minutes, and transfer to a plate. Add the remaining 1 tbsp. oil and cook the mushrooms until browned, about 3 minutes. Add the green beans and cook until they blister, 1 to 2 minutes. Add the garlic and ginger. Toss for 1 to 2 minutes, then add the sauce and toss again. Return the chicken to the skillet and toss to combine. 

Serve with cooked rice.

Source: adapted from Rachael Ray Magazine