Chicken Teppanyaki

Name: Chicken Teppanyaki with Rice and Vegetables
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2 servings
Cuisine: Japanese
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/green) trimmed and thinly sliced

Chicken teppanyaki is a quick Japanese-style stir-fry that pairs tender chicken and rice with a balanced soy-mirin glaze and fresh vegetables. It comes together in under 30 minutes, making it ideal for weeknight dinners.

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Total

16 min

Servings

2

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From Aglugofoil · by Jan Bennett

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/green) trimmed and thinly sliced

16 Ingredients

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Instructions

1
Mix the sauce ingredients in a bowl and set aside. Prepare the spring onions and the eggs and set aside.
2
Chicken and veg: add the soy sauce to a small bowl add the sliced chicken and stir to coat.
3
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 'almost' cooked. Then remove the chicken and set it aside.
4
Add the vegetables, rice, and 3 tablespoons of the sauce to the wok. Stir-fry for a couple of minutes, then add the chicken back in and cook for another minute or two.
5
Now add the half-cooked eggs and stir-fry until the dish is fully cooked, adding more (or all) of the sauce if you think it needs it. That's it, you're done!
6
Serve topped with the spring onions and peanuts.

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Tips & Notes

Pro tips

Cut chicken into uniform bite-sized pieces (about 1–1.5 inches) so it cooks evenly and stays tender throughout.
Have all ingredients prepped and the sauce mixed before you start cooking—teppanyaki comes together quickly and sticking heat prevents burning.
Don't stir constantly; let the chicken sit 1–2 minutes on each side to develop light browning and flavor before moving it around the pan.
Finish with a drizzle of sesame oil and a pinch of red pepper flakes after plating to boost aroma and depth without overwhelming the dish.

Substitutions

Light soy sauce → tamari or coconut aminos (1:1, for gluten-free or lower sodium)
Mirin → honey or agave nectar (1:1 ratio, adds similar sweetness and shine)
Sesame oil → avocado oil or neutral vegetable oil (note: sesame oil has distinctive flavor; oil will be milder)
Red pepper flakes → white pepper or black pepper (adjust to taste; won't add heat, only spice)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat with a splash of water to restore moisture.