Ginger Chicken Teppan
Savor the bold, sizzling flavors of Ginger Chicken Teppan, a vibrant stir-fry dish inspired by Japanese teppanyaki cooking. Juicy strips of marinated chicken, infused with the zesty warmth of fresh ginger and garlic, are seared to perfection alongside crisp julienned carrots, zucchini, and bell peppers. A glossy soy-based sauce, thickened with a hint of cornstarch, ties everything together with savory depth, while toasted sesame seeds add a nutty finishing touch. Quick to prepare in just 35 minutes, this one-pan wonder is served over fluffy white rice, making it an effortless yet impressive meal. Perfect for weeknight dinners, this Ginger Chicken Teppan recipe will transport your taste buds straight to a bustling teppanyaki grill.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 30 grams Fresh ginger
- 3 pieces Garlic cloves
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 medium Carrots
- 1 medium Zucchini
- 1 medium Bell pepper (red or yellow)
- 3 stalks Scallions
- 4 servings Cooked white rice
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Toasted sesame seeds
Instructions
Slice the chicken breast into thin strips and place it in a mixing bowl.
Peel the ginger and garlic, then grate both finely. Add them to the chicken.
Pour in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Mix well and let the chicken marinate for 10 minutes.
While the chicken is marinating, julienne the carrots, zucchini, and bell pepper into thin strips. Chop the scallions into 2-inch sections.
In a small bowl, mix the remaining 1 tablespoon of soy sauce with cornstarch and 2 tablespoons of water to create a slurry. Set aside.
Heat a teppan grill or a large skillet over medium-high heat and add 1 tablespoon of sesame oil.
Once the skillet is hot, add the marinated chicken and stir-fry for 4-5 minutes until cooked through. Remove the chicken and set aside.
Add the vegetables (carrots, zucchini, and bell pepper) to the skillet. Stir-fry for 3-4 minutes until they start to soften but remain crisp.
Return the cooked chicken to the skillet along with the scallions. Stir-fry everything together for another minute.
Pour the cornstarch slurry into the skillet. Stir well until the sauce thickens and evenly coats the chicken and vegetables.
Season with salt and black pepper to taste. Sprinkle toasted sesame seeds on top just before serving.
Serve the Ginger Chicken Teppan hot over cooked white rice for a complete meal.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1425 mg | 62% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
