Teppanyaki

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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
• 4 tablespoons soy sauce
• 4 tablespoons mirin
• 1 tablespoon grated fresh gingerroot

Recipe

• 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.