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Chicken Tepanyaki with Sautéed Vegetables

Chicken Tepanyaki with Sautéed Vegetables

Go Japanese for your next home-cooked meal with this recipe. It?s a simple Asian dish that you can do in 30 minutes or less!

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Ingredients

  • 4 tbsp Dari Creme Classic Butter, softened
  • 250 grams Magnolia Chicken Thigh Fillet, sliced into cubes
  • 6 pcs garlic cloves, sliced
  • 1/4 cup mirin (Japanese cooking wine)
  • 1/4 cup Japanese soy sauce
  • 1 tsp sesame seeds, toasted
  • black pepper, ground (to taste)
  • 2 tbsp Dari Creme Classic Butter, softened
  • 2 cups bean sprouts
  • 1 cup green bell peppers, cut into strips
  • 2 tbsp mirin (Japanese cooking wine)
  • 2 tbsp Japanese soy sauce
  • black pepper, ground (to taste)

Instructions

  1. In a large pan, heat margarine over medium heat.

  2. Sauté chicken until brown. Add in the garlic.

  3. Add in mirin, soy sauce, sesame seeds and pepper.

  4. Cook until chicken is done.

  5. To make the vegetables, sauté bean sprouts and bell pepper with the margarine.

  6. Add in mirin, soy sauce and pepper.

  7. Serve hot and enjoy.

Happy cooking, Foodies!

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