Best 4 Ginger Chicken Teppan Recipes

PERFECT HIBACHI CHICKEN

Steps:

• Mix together ingredients for hibachi chicken in a small bowl, then pour over chicken. Cook chicken with sauce in a large skillet over med-high heat for 10 minutes or so, stirring occasionally until fully cooked through. Remove from pan and wipe pan clean.
• Meanwhile, cook rice in a rice cooker or on the stovetop according to package directions. Alternatively, make rice up to 2 days before. Mix ingredients for mustard sauce together at the same time.
• After chicken is finished cooking, add olive oil to the pan, then add vegetables and season with salt & pepper and soy sauce, cooking for 5 minutes or so until veggies are tender-crisp. Remove from heat and set aside.
• Melt butter in the same pan, then saute garlic for 30 seconds until fragrant. Add in rice and soy sauce, cooking for 5 minutes until rice is heated through. Make a hole in the center of rice and crack in egg, scrambling until egg is just set. Toss rice and stir in green onions, then remove from heat and plate rice along with chicken and vegetables.
• Serve chicken, rice and vegetables with mustard sauce on the side, then serve and enjoy!

GINGER CHICKEN TEPPAN

Steps:

• You will need Tsuyu sauce for this recipe which can be bought from most oriental supermarkets. This was not included in the ingredients as Zaar's database doesn't recognise it!
• Firstly cook the udon in a pan of boiling water for 2-3 minutes, drain and refresh under a cold tap, then strain.
• Get a large bowl and put in the sliced red onion, the spring onion lengths, the grated rooted ginger, the red chilli, the garlic, the beaten eggs, the rough chopped coriander, the finely sliced mange-tout, the beansprouts and the Tsuyu sauce. Mix a little then add the noodles and give another mix to coat everything in the sauce.
• Heat a wok over a medium flame until almost smoking before adding the vegetable oil. Add the chicken strips and stir-fry for 3-4 minutes. Season.
• Add everything from the bowl and stir-fry for another 3-4 minutes.
• Divide between 2 plates and scatter the pickled ginger, fried dried shallots over, then finish off with a few sprigs of coriander as a garnish.

CHICKEN WITH GINGER

Steps:

• Soak ginger in cold water 10 minutes; drain.
• Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
• In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

GINGER CHICKEN

Steps:

• In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.