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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This simple, Japanese style of cooking is idea for thinly sliced breast of chicken. You can use thin turkey scallops, if you prefer. Just a note: Mirin is a rich, sweet rice wine from Japan- You can buy it in Asian supermarkets, but if it is not availble, add 1 tablespoon soft, light brown sugar to the sauce instead. Also, double the recipe for the dip if you need to. Ingredients:
4 boneless skinless chicken breasts |
1 medium red bell pepper |
1 medium green bell pepper |
4 scallions |
8 baby sweet corn cobs |
3 1/2 ounces bean sprouts |
1 tablespoon sesame oil or 1 tablespoon sunflower oil |
4 tablespoons soy sauce |
4 tablespoons mirin |
1 tablespoon grated fresh gingerroot |
Directions:
1. Slice the chicken breasts at a slight angle, to a thickness of about 1/4 inch.
2. Seed and thinly slice the red and green bell peppers and trim and slice the scallions and baby corn cobs.
3. Arrange the bell peppers, scallions, baby corn cobs, and bean sprouts on a place with the sliced chicken.
4. Heat a large ridged grill pan, then lightly brush with sesame or sunflower oil.
5. Add the vegetables and chicken slices, in small batches, leaving enough space between them so that they cook thoroughly.
6. Put the soy sauce, mirin, and ginger in a small serving bowl and stir together until combined- Serve as a dip with the chicken and vegetables.
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