Prep 20 mins
Cook 10 mins
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
- 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
- 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.
This made a quick and fabulous lunch before DH went off to work! Super easy & quick cooking. I loved the color and the varied veggies. DH wasn't crazy about the sauce, but that's not a big deal. DD (3) & I loved it! Served this with recipe #423896 for a fast and filling meal. Thanks for posting, Brenda! Made & enjoyed for ZWT6 Team Xtra Hot Dishes!
This is a recipe you can make it your own and whip up in no time at all. Commin home so tired from work I am so glad I picked this recipe to make for us. I made us a fantastic meal in no time at all. While I was cooking the chicken and vegi's I chose to add some sauce to it and let it simmer for 5 minutes. Instead of dipping I chose to pour some sauce on the top of it. As you can see we loved it.