Best Teppanyaki Chicken With Sizzling Vegetables Recipes

Sheet Pan Chicken Teriyaki and Vegetables image

Provided by Kelly Senyei

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Nonstick cooking spray
4 medium boneless, skinless chicken breasts
1 red bell pepper
2 medium carrots
1 head broccoli
Kosher salt and freshly ground black pepper
1 1/2 cups sugar snap peas, strings removed
1 1/2 tablespoons olive oil
1/2 cup Homemade Teriyaki Sauce, recipe follows, or store-bought teriyaki sauce
Sesame seeds, for serving
Cooked rice or noodles, for serving, optional
1/3 cup low-sodium soy sauce
1/4 cup pineapple juice
1/4 cup packed light brown sugar
2 teaspoons minced garlic
1 teaspoon minced peeled ginger
1 1/2 teaspoons cornstarch

Steps:

Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.

Teppanyaki image

Provided by bigbadbrenda

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 218.3, Fat 5.1, SaturatedFat 0.9, Cholesterol 68.4, Sodium 1088.2, Carbohydrate 8, Fiber 2.2, Sugar 3.8, Protein 30.9

Teppanyaki chicken with sizzling vegetables image

Provided by Lynn Clay

Time 50m

Number Of Ingredients 8

1 chicken breast, thinly sliced
5 Tbsp mirin
1 tsp oil
1 large onion, sliced thickly
1 bell pepper, thickly sliced
1 small zucchini, sliced into 5mm half rounds
1 1/2 tsp sesame seeds
plain boiled rice to serve

Steps:

1. In a bowl combine the chicken, mirin and soy. Cover and chill to marinate for a minimum of 30 minutes or overnight.
2. Heat a teppanyaki hot plate grill, griddle, fry pan or wok. Very lightly oil the onions, peppers and courgettes. Add to the hotplate and cook until they colour, about 5 minutes.
3. Drain the chicken from the marinade but ensure you keep this aside. Add the chicken to the hot plate and cook, stirring frequently, alongside the vegetables until no longer pink at the centre and the vegetables are slightly charred - about 8 minutes.
4. Meanwhile, add the reserved marinade to a small saucepan, bring to the boil and then keep warm on lowest setting.
5. Plate up with boiled rice. Place chicken on one side of the rice, sprinkled with the sesame seeds, and the vegetables on the other. Pour over the marinade and serve.