January 20, 2019
Red cabbage

Sautéed Chicken with Leeks & Radicchio

by Berkeley Wellness  

A small amount of rich, flavorful chicken thigh goes a long way in this quick, vegetable-packed sauté. If you don’t happen to have reduced-sodium teriyaki sauce on hand, use 2 tablespoons reduced-sodium soy sauce mixed with 1 teaspoon brown sugar.


  • ⅓ cup dried porcini or shiitake mushrooms
  • 1½ cups boiling water
  • 3 teaspoons olive oil
  • ¾ pound skinless, boneless chicken thighs, cut into ½-inch-wide strips
  • 2 tablespoons plus 1½ teaspoons cornstarch
  • 2 leeks, cut into matchsticks and well washed
  • ½ pound asparagus, cut into 1-inch lengths
  • 2 cups packed shredded radicchio (about ¼ pound)
  • 2 cloves garlic, minced
  • 2 shallots, minced, or 2 scallions, thinly sliced
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 2 teaspoons grated lemon zest
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt


  1. In a small heatproof bowl, combine the dried mushrooms and the boiling water, and let stand for 20 minutes, or until softened. Reserving the soaking liquid, scoop out the dried mushrooms and coarsely chop. Strain the soaking liquid through a coffee filter or a paper towel-lined sieve. Set aside.
  2. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Dredge the chicken in 2 tablespoons of the cornstarch, shaking off the excess. Add the chicken to the pan and sauté until crisp and golden brown, about 4 minutes. With a slotted spoon, transfer the chicken to a plate.
  3. Add the remaining 1 teaspoon oil, the mushrooms, leeks, asparagus, radicchio, garlic, and shallots to the pan and stir-fry until the asparagus is crisp-tender, about 5 minutes.
  4. In a small bowl, stir the reserved mushroom soaking liquid into the remaining 1½ teaspoons cornstarch. Stir in the teriyaki sauce, lemon zest, lemon juice, and salt. Add the teriyaki mixture to the pan and bring to a boil. Return the chicken to the pan, reduce to a simmer, and cook, stirring until the chicken is heated through and the sauce is slightly thickened, about 2 minutes.
Makes 4 servings.

Nutrition per serving: 250 calories, 8g total fat (1g saturated), 4g dietary fiber, 22g carbohydrate, 23g protein, 515mg sodium.

A good source of: folate, niacin, vitamin B6.

Also see Apricot-Lemon Roast Chicken.