Teppanyaki

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.