Mushroom and Chicken Teriyaki

1/4 cup teriyaki sauce
1 teaspoon cornstarch
1 teaspoon ground ginger
2 teaspoons vegetable oil
12 ounces fresh white mushrooms, sliced (about 4 1/2 cups)
4 ounces fresh shiitake mushrooms, stems removed and sliced (about 1 1/2 cups)
1 large sweet red bell pepper, thinly sliced (about 1 cup)
4 green onions (scallions), sliced (about 1/3 cup)
2 teaspoons sliced garlic
1 1/2 cups cooked chicken, cut in thin strips (about 6 ounces)
4 Chinese cabbage or bok choy leaves

In a small bowl, combine teriyaki sauce, cornstarch, ginger and 1/2 cup water; set aside.

In a large skillet, over medium-high heat, heat oil. Add mushrooms; cook and stir until they release their liquid, about 3 minutes.

Add bell pepper, green onions and garlic; cook and stir until mushroom liquid evaporates and garlic begins to brown, about 5 minutes.

Add chicken. Stir teriyaki mixture and add to the skillet mixture; cook and stir until slightly thickened, about 3 minutes.

Arrange cabbage leaves on four plates; spoon mushroom-chicken mixture on top, dividing evenly.

Servings: 4