Teppanyaki Recipe

Name: Teppanyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Slice the chicken breasts at a slight angle to a thickness of about 1/4 inch.
2
Deseed the peppers. Thinly slice the peppers, onions and corn cobs. Arrange on a plate in combination with the bean sprouts and sliced chicken.
3
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.
4
Combine the soy sauce, mirin and ginger and serve as a dip with the chicken and vegetables.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 1 red pepper, 1 green pepper, 4 green onions, and more.

Yes, Teppanyaki falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Teppanyaki

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