Stir fry vegetables with chicken and rice with a sweet, and slightly spicy sauce.
Teppanyaki is a style of Japanese cuisine and although I used chicken, you could use seafood or meat instead.
Making your own stir-fry sauce is so quick, plus you can easily change it up to make an endless number of variations to suit your taste.
The sauce
I based my sauce on teppanyaki dipping sauce, and we're now addicted! This has to be the easiest meal ever.
Next time you cook some rice cook more than you need to be sure you have leftovers.
What is a teppanyaki grill or teppan?
It's a modern style of Japanese cuisine based around an open cooktop, where the food is cooked fast and right in front of the customers.
When we went to Cayo Coco (a seriously stunning island off of Cuba), we stayed at The Pullman Hotel and they had an excellent Japanese restaurant.
It was the first time we'd ever tried it, and it was just the best!
The whole experience is turned into quite a performance right there in front of you.
Sadly, this is the only photo I can find and the reason the chef's hands are blurred is that they move so fast, adding rice and meat or chicken to the hot grill top.
It was such a brilliant evening and the food was amazing. 😍
Storing cooked rice
Of course, it's important to store cooked rice correctly to avoid food poisoning, but if you follow some simple rules, storing rice in the fridge for a day or two is perfectly fine.
This is such a simple recipe, there really isn't a recipe as such; apart from the sauce, of course.
Remember, just because I added red pepper flakes to my sauce, you don't have to.
If you're making a sauce for kids, I'd suggest adding a dollop of tomato ketchup and perhaps using a little less mirin and soy sauce.
Once you've experimented, you'll find your very own go-to stir-fry sauce recipe.
Ingredients
- mirin
- caster sugar
- light soy sauce
- dark soy sauce
- ginger garlic
- sesame oil
- red pepper flakes
For the chicken and veg
- vegetable oil
- light soy sauce
- chicken fillets
- a pack of shop-bought stir-fry vegetables
- leftover cooked rice
Optional
- egg for the rice
- a handful of peanuts
- spring onions (scallions)
You don't have to add peanuts, I did because I had just a few left in a packet and so decided this was a good way to use them up as it adds a bit of crunch.
You can add ketchup if you like, but I'd probably only use 1 tablespoon of mirin because mirin is sweet.
Okay folks, on with the recipe!
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Chicken Teppanyaki
Ingredients
- 2 tablespoons mirin
- 2 tablespoons sugar - caster sugar if you have it
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- ½ teaspoon of ginger - peeled and very finely chopped
- 1 clove garlic - peeled and very finely chopped - or use a garlic press
- 1 teaspoon sesame oil
- 1 teaspoon of red pepper flakes
- 1 tablespoon vegetable oil
- 1 teaspoon of light soy sauce
- 2 skinless chicken fillets - thinly sliced into strips
- 300g (2 big handfuls) of shop-bought stir-fry vegetables
- 1 cup sized portion of leftover cooked rice
- 2 eggs - lightly beaten and fried just for a few seconds so they are only half cooked and set aside.
- a handful of peanuts
- 3 spring onions (scallions) trimmed and thinly sliced
Instructions
- Make the sauce with the listed sauce ingredients and set it aside.
- Prepare the spring onions along with the eggs and set aside.
- Chicken and veg: add the soy sauce to a small bowl and add the sliced chicken and stir to coat.
- Now add the vegetable oil to your wok and heat up.
- Add the chicken to the wok and, over high heat, stir-fry until it's only almost cooked. Then remove the chicken and set it aside.
- In the same wok add the vegetables and rice along with 3 tablespoons of the sauce.
- Stir-fry for a couple of minutes, then add the chicken back in and cook for another minute or so.
- Now add in the half-cooked eggs and stir-fry until the dish is fully cooked through, adding more, or all, of the sauce if you think it needs it. That's it, you're done!
- Serve topped with the spring onions and peanuts.
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Jan