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This simple, Japanese style of cooking is idea for thinly sliced breast of chicken. You can use thin turkey scallops, if you prefer. Just a note: Mirin is a rich, sweet rice wine from Japan- You can buy it in Asian supermarkets, but if it is not availble, add 1 tablespoon soft, light brown sugar to the sauce instead. Also, double the recipe for the dip if you need to.
- 4 boneless skinless chicken breasts
- 1 medium red bell pepper
- 1 medium green bell pepper
- 4 scallions
- 8 baby sweet corn cobs
- 3 1⁄2 ounces bean sprouts
- 1 tablespoon sesame oil or 1 tablespoon sunflower oil
Dip for chicken and vegetables
- 4 tablespoons soy sauce
- 4 tablespoons mirin
- 1 tablespoon grated fresh gingerroot
- Slice the chicken breasts at a slight angle, to a thickness of about 1/4 inch.
- Seed and thinly slice the red and green bell peppers and trim and slice the scallions and baby corn cobs.
- Arrange the bell peppers, scallions, baby corn cobs, and bean sprouts on a place with the sliced chicken.
- Heat a large ridged grill pan, then lightly brush with sesame or sunflower oil.
- Add the vegetables and chicken slices, in small batches, leaving enough space between them so that they cook thoroughly.
- Put the soy sauce, mirin, and ginger in a small serving bowl and stir together until combined- Serve as a dip with the chicken and vegetables.