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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 ΒΌ 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.