Teppanyaki Chicken With Sizzling Vegetables Recipes

TEPPANYAKI

Teppanyaki image

Teppanyaki is a Japanese term that refers to food prepared on a griddle. This simple recipe includes a dipping sauce with sweet mirin rice wine as an ingredient but a tablespoon of soft light brown sugar can be substituted, if desired. The recipe comes from the cookbook Chicken. Posted for: Zaar World Tour 4

Provided by bigbadbrenda

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts
1 red pepper
1 green pepper
4 green onions
8 miniature corn cobs
4 ounces bean sprouts
1 tablespoon sesame oil
4 tablespoons soy sauce
4 tablespoons mirin rice wine
1 tablespoon grated fresh gingerroot

Steps:

Slice the chicken breasts at a slight angle to a thickness of about 1/4 inch.
Deseed the peppers. Thinly slice the peppers, onions and corn cobs. Arrange on a plate in combination with the bean sprouts and sliced chicken.
Heat a large griddle or heavy frying pan and then brush lightly with the sesame oil. Add the chicken slices and vegetables in small batches, allowing space between them so they cook thoroughly.
Combine the soy sauce, mirin and ginger and serve as a dip with the chicken and vegetables.

Nutrition Facts : Calories 218.3, Fat 5.1, SaturatedFat 0.9, Cholesterol 68.4, Sodium 1088.2, Carbohydrate 8, Fiber 2.2, Sugar 3.8, Protein 30.9

TEPPANYAKI CHICKEN WITH SIZZLING VEGETABLES

Teppanyaki chicken with sizzling vegetables image

Added for Culinary Quest 2015.

Provided by Lynn Clay

Categories Other Main Dishes

Time 50m

Number Of Ingredients 8

Ingredients

1 chicken breast, thinly sliced
5 Tbsp mirin
1 tsp oil
1 large onion, sliced thickly
1 bell pepper, thickly sliced
1 small zucchini, sliced into 5mm half rounds
1 1/2 tsp sesame seeds
plain boiled rice to serve

Steps:

1. In a bowl combine the chicken, mirin and soy. Cover and chill to marinate for a minimum of 30 minutes or overnight.
2. Heat a teppanyaki hot plate grill, griddle, fry pan or wok. Very lightly oil the onions, peppers and courgettes. Add to the hotplate and cook until they colour, about 5 minutes.
3. Drain the chicken from the marinade but ensure you keep this aside. Add the chicken to the hot plate and cook, stirring frequently, alongside the vegetables until no longer pink at the centre and the vegetables are slightly charred - about 8 minutes.
4. Meanwhile, add the reserved marinade to a small saucepan, bring to the boil and then keep warm on lowest setting.
5. Plate up with boiled rice. Place chicken on one side of the rice, sprinkled with the sesame seeds, and the vegetables on the other. Pour over the marinade and serve.

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