Teppanyaki chicken with sizzling vegetables and rice
Fixings
1 chicken bosom filler, meagerly cut
5 tablespoons Mirin *see note beneath
5 tablespoons Japanese soy sauce
a little vegetable oil
1 huge onion, cut thickly
1 pepper, cut thickly
1 little courgette, cut into 5mm half adjusts
plain bubbled rice to serve
1 stacking teaspoon toasted sesame seeds
Technique
In a bowl join the chicken, mirin and soy. Cover and chill to marinate for at least 30 minutes or short-term.
Heat a teppanyaki hot plate barbecue, iron, broil skillet or wok. Daintily oil the onions, peppers and courgettes. Add to the hotplate and cook until they tone, around 5 minutes.
Channel the chicken from the marinade yet guarantee you keep this to the side. Add the chicken to the hot plate and cook, blending oftentimes, close by the vegetables until presently not pink at the middle and the vegetables are somewhat burned - around 8 minutes.
In the interim, add the held marinade to a little pot, bring to the bubble and afterward keep warm on most reduced setting.
Plate up with bubbled rice. Put chicken on one side of the rice, sprinkled with the sesame seeds, and the vegetables on the other. Pour over the marinade and serve. Appreciate !
Teppanyaki chicken with sizzling vegetables and rice VIDEO
