TEPPANYAKI
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.
Provided by BeccaB3c
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 205.1, Fat 5.1, SaturatedFat 0.9, Cholesterol 68.4, Sodium 1179.8, Carbohydrate 7.9, Fiber 2.1, Sugar 3.9, Protein 30.8
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