Chicken Teppanyaki Dinner

This recipe serves 4 people, but I like to double it and pack up the leftovers for lunches. Cooked on a griddle pan, this Japanese-inspired dish features marinated chicken, steak, and a medley of vegetables, served with flavourful sauces.

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Chicken Teppanyaki Dinner

Yield: 8

Author: Jen Cartier

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

This recipe serves 4 people, but I like to double it and pack up the leftovers for lunches. Cooked on a griddle pan, this Japanese-inspired dish features marinated chicken, steak, and a medley of vegetables, served with flavourful sauces.

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Ingredients

For the Proteins

• 4 boneless, skinless chicken breasts, cut into 1 inch cubes

For the Vegetables:

• 2 medium zucchinis, sliced into spears
• 8 oz (225 g) mushrooms, quartered
• 1 large onion, sliced ¼ inch thick
• 2 cups bean sprouts
• 2 tablespoons vegetable oil
• Salt and pepper, to taste

Instructions

Marinate the Chicken:

1. Combine all ingredients for the teriyaki marinade in a bowl.
2. Add chicken cubes, mix well, and let marinate in the refrigerator for at least 30 minutes.

Prepare the Sauces:

1. Ginger Sauce: Combine all ingredients in a small bowl and mix well. Adjust seasoning as needed.
2. Sesame Sauce: In another bowl, whisk together tahini, ginger, garlic, mayonnaise, soy sauce, rice vinegar, and sesame oil. Gradually add water until the sauce reaches your desired consistency.
3. Garlic butter: In a small bowl, combine ingredients, mix thoroughly.

Prepare the Vegetables:

1. Heat 1 tablespoon of vegetable oil on a griddle pan over medium-high heat.
2. Cook the zucchini, mushrooms, and onions,until tender and slightly charred. Next, add bean sprouts and cook for 2 more minutes. Add a tablespoon of garlic butter and toss vegetables to cover. Season with salt and pepper. Remove and place on a sheet pan to keep warm in the oven.

Cook the Proteins:

1. Add another tablespoon of vegetable oil to the griddle.
2. Cook the marinated chicken cubes for 3–4 minutes on each side until cooked through. Add 2 tablespoons of garlic butter and toss to coat. Remove and keep warm.

Serve:

1. Arrange the cooked vegetables, and chicken on a platter.
2. Serve with ginger sauce, and sesame sauce, for dipping or drizzling.

Notes

This can be served with rice or stir fried noodles for a more substantial meal.  Enjoy your teppanyaki feast!

Nutrition Facts

Calories

124

Fat

5 g

Sat. Fat

1 g

Carbs

6 g

Fiber

2 g

Net carbs

4 g

Sugar

4 g

Protein

14 g

Sodium

97 mg

Cholesterol

36 mg

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Don’t forget these amazing sauces that you’re going to want to make to go along with this meal!