Recipe Teppanyaki Chicken Food

HIBACHI CHICKEN BENIHANA COPYCAT RECIPE

Steps:

• Cut the chicken into bite-sized chunks. Transfer in a bowl and add the marinade ingredients and set aside.
• Heat some oil in a pan and cook the coated chicken for 4 to 5 minutes. The chicken should be brown and cooked well. Remove the chicken from the heat and transfer to a dish. Set aside.
• Wipe the pan clean, add 1 tbsp of oil. Then, you can add the vegetables of choice, season with soy sauce, salt, and pepper. Give the veggies a quick stir or until they turn tender-crisp (about 3 to 4 minutes.) Remove from heat and set aside.
• Arrange the Hibachi chicken on the plate, serve with sauteed vegetables, and fried rice ( check my Benihana fried rice recipe). Add yum yum sauce on the side, serve and enjoy.

CHICKEN FRIED RICE

Steps:

• Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Transfer to a medium saucepan, adding 1 teaspoon of salt and 3 cups of water.
• Bring to a boil, then cover and reduce the heat to the lowest setting. Simmer, undisturbed, for 15 minutes. Then, remove from the heat and let it stand for at least 15 minutes. Uncover and fluff the rice to break down the clumps. Let it cool completely, then transfer to a baking sheet, cover with plastic and refrigerate overnight.
• The next day, mix the softened butter, lemon juice, 1 teaspoon soy sauce and garlic cloves in a bowl. Stir vigorously until smooth. Reserve.
• Season the chicken breasts with salt. Heat 1 tablespoon of vegetable oil in a large non-stick skillet, over medium-high heat, and brown the chicken breasts on all sides, about 2 minutes per side.
• Transfer the chicken breast to a cutting board and cut into cubes. Return the cubes to the skillet and continue cooking until golden brown, about 3-5 more minutes. Add 1 tablespoon of the garlic butter and mix to combine. Remove the chicken cubes to a plate and reserve.
• Return the skillet to the heat, adding another tablespoon of oil. Add the chopped onion and carrots, sautéing until softened, about 5-8 minutes. Then, add the green onions and continue cooking for another couple minutes. Remove and reserve.
• Heat more oil in the skillet and add the eggs, scrambling them, about 1-2 minutes. Remove and reserve.
• Place a large wok pan on the stove and heat on medium-high. Add enough oil to coat the whole pan. Add the cooked rice and let it cook for about 5 minutes, or until warmed through. Then, add the remaining garlic butter and toss to combine, making sure all the rice gets coated with the butter.
• Add the reserved veggies and mix until combined. Then, carefully stir in the reserved chicken and eggs. Stir-fry for another 2-3 minutes or until the rice begins to brown slightly.
• Season with salt and pepper, and drizzle soy sauce to taste.
• Serve, garnished with toasted sesame seeds.

TEPPANYAKI CHICKEN WITH SIZZLING VEGETABLES

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.

TEPPANYAKI

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.

EASY TERIYAKI CHICKEN

Steps:

• Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
• Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

TEPPANYAKI

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.