Sticky Caramelised Teppanyaki Chicken

Print Recipe
Course Main Course
Cuisine Japanese
Keyword Chicken, Phase Two
Servings 1


  • 100 gm chicken breast
  • Asparagus or Bok Choy as your vegetable to serve


  • 1 tsp oyster sauce, soy sauce or coconut amino sauce
  • 1/2 tsp ginger fresh grated or ginger powder
  • 1 tsp garlic powder or one clove crushed
  • 1/2 tsp mirin
  • lots of black pepper
  • sea salt to taste


  • Put chicken & marinade ingredients into a snap lock bag & move the marinade around the meat.
  • Trim asparagus or cut the bok choy base and wash.
  • Heat a pan till hot then add chicken. Don't be afraid of chard bits or colour this adds flavour.
  • Cook until chicken is nearly cooked and nicely caramelised.
  • When pan gets dry or starts to burn around the edges, deglaze the pan with ¼ cup chicken stock or water. Do not use all at once or it will stew. Just a little at a time to stop the pan from burning/drying out.
  • Then allow liquid to evaporate and continue to cook again.
  • Repeat if necessary.
  • Careful not to overcook it.
  • Plate up chicken then add asparagus or bok choy into the pan.
  • Add more water or stock. Just enough to cover vegetables & cook approx. 2-3 mins. The liquid should evaporate and flavours left from the chicken will infuse into them. Don't overcook the vegetables as they should still be firm and juicy.
  • Serve with chicken.
  • Garnish with a sprinkle of fresh shallots/green onions/scallions whatever you have in the kitchen.