Teppanyaki Chicken With Sizzling Vegetables Recipes

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.

TERIYAKI CHICKEN AND VEGETABLES

Steps:

• In a small bowl, combine 1 tablespoon cornstarch, orange juice and teriyaki sauce; set aside., Flatten chicken slightly. Place salt and remaining cornstarch in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in batches in 2 tablespoons oil for 5-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, saute squash and onion in remaining oil for 2 minutes. Add coleslaw mix; saute 1 minute longer or until vegetables are crisp-tender. Stir juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Add chicken to skillet; heat through. Meanwhile, prepare rice pilaf according to package directions. Serve with chicken mixture.

CHICKEN AND CHINESE VEGETABLE STIR-FRY

Steps:

• Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
• Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
• Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

STIR-FRY CHICKEN AND VEGETABLES

Steps:

• Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
• Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
• Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

TEPPANYAKI BBQ VEGETABLES

Steps:

• Peel carrots.
• Remove outer layer of spring onion and ends.
• Deseed and destem capsicum.
• Remove ends of zucchini.
• Julienne all the vegetables.
• Wipe some vegetable oil over the griddle/bbq hotplate.
• Heat the griddle or the bbq hotplate to high.
• Stirfry vegetables for one minute.
• Add sauces.
• Stirfry for another two minutes.
• Taste and add more sauces as required.

SIZZLING CHICKEN AND VEGGIE SKILLET

Steps:

• Cook chicken in large nonstick skillet on medium-high heat 5 to 7 min. on each side or until done (165ºF). Transfer to platter; cover to keep warm.
• Add dressing, zucchini and onions to skillet; cook on medium heat 4 min. or until vegetables are crisp-tender, stirring occasionally. Stir in tomatoes and snow peas; cook 1 to 2 min. or until heated through.
• Top chicken with vegetable mixture and cheese.