Teppanyaki

Name: Teppanyaki
Ingredients: 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

11 ingredients

6 steps

Ingredients

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

Directions

1

Slice the chicken breasts at a slight angle, to a thickness of about 1/4 inch.
2

Seed and thinly slice the red and green bell peppers and trim and slice the scallions and baby corn cobs.
3

Arrange the bell peppers, scallions, baby corn cobs, and bean sprouts on a place with the sliced chicken.
4

Heat a large ridged grill pan, then lightly brush with sesame or sunflower oil.
5

Add the vegetables and chicken slices, in small batches, leaving enough space between them so that they cook thoroughly.
6

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.