This recipe has been in heavy rotation lately, since it is such a crowd-pleaser. You can prepare the sauce (recipe at the end) ahead of time and store it until you’re ready to prepare the chicken. For the chicken, cut up 1.5 lbs of boneless, skinless chicken thighs in to bite size pieces. Once you’re ready, alongside the sauce you’ll need 2 tbsp. of fresh minced garlic, 2 tbsp. of peeled and minced fresh ginger (adjust to taste), 1 bunch of green onions chopped, with the white and green parts separated, and some sesame seeds and/or sesame oil.
Preheat your Cook-N-Dine Teppanyaki on level 5, then turn up to 9. Resist the temptation to turn it up higher so it cooks faster, that will only cause the chicken to become dry. Melt 1 tbsp. of clarified butter and spread evenly over the cooking surface. We personally find that clarified butter produces the best results for browning chicken. If you are looking to cook with less fat, you could alternatively spray the chicken pieces lightly with a high-heat cooking oil and toss to get them evenly coated. Once the Teppanyaki is fully heated, place the chicken pieces to brown on the hot cooking area with enough space between them.
We recommend cooking the chicken in 2-3 batches, so it can all have the necessary space to brown properly. You can push the already browned pieces over to the warming area of your Teppanyaki so they don’t dry out while the other pieces are being cooked. Once all the pieces are browned, lower the temperature to 6. Move all the chicken pieces over to the warming area, then add a little cooking oil to center. Proceed to add the fresh ginger, garlic and onion whites.
Stir the ginger, garlic and onion whites for about a minute so they sweat but don’t brown. Turn the temperature off and then move the chicken back to center with the ginger, garlic and onion whites. Add the sauce and toss to coat evenly.
You’ll briefly have some light steam from the sauce that should subside quickly. Sprinkle the sesame seeds and/or oil, and the sliced green onion pieces. This pairs nicely with some rice, quinoa, or Asian noodles. It even would make a great lettuce wrap or crepe filling. If you prefer, this dish can be made with turkey or seafood instead of chicken, or even with vegetables for vegetarians.
- 2 tbsp fresh orange zest
- 1/2 cup fresh orange juice
- 3 tbsp soy sauce
- 3 tbsp honey
- 2 tbsp rice vinegar (white or apple cider can be used instead)
- 1 tsp crushed red pepper flakes (adjust to taste)
- 1 tbsp corn starch dissolved in 1 tbsp water
Whisk together the orange zest, orange juice, soy sauce, honey, vinegar and red pepper flakes in a sauce pan over medium-high heat. Bring to a slight boil, then add the cornstarch-water slurry, stirring until thickened.