Friday, 25 September 2015

Teppanyaki Chicken | Creamy, garlic, quick, easy teppanyaki chicken

Teppanyaki Chicken


  •  2 pieces of chicken breasts, cut into small strips
  • 2 cups of sliced mushrooms
  • 5 garlic cloves, peeled and smashed
  • 1 beef stock cube
  • 2 tbsp garlic powder
  • 1/2-3/4 cup of thickened cream 
  • a knob of butter
  • olive oil 
  • 1/2 cup of plain flour, for drenching the chicken strips
  • salt and black pepper to taste
  • steamed rice for serving

 Preparing method:

On the most reduced warmth setting on your stove, include 3 tbsp of olive oil and the crushed garlic cloves to a non-stick dish. Let the garlic imbue its flavor to the oil for 7-8 minute while always moving the garlic cloves around to keep them from smoldering.

2. Once the garlic turn delicate and a touch chestnut (not smoldered!), disintegrate the meat shape and only 1 tbsp of the garlic powder. Blend them around for a few moments

3. Include the cream and mix. Let the cream stew for 5 minutes. Continue mixing and once in a while rub the cream from the skillet's sides so the cream wont smolder.

4. At the point when its done, pour the sauce through a fine strainer into a dish to get the garlic bits out from the sauce. With a wooden spoon, push the garlic bits that are strained on the strainer to crush out their last garlicky juice.

5. Returned the sauce on the container used to make the sauce, and include the staying garlic powder. Taste the sauce and conform the taste as per your adding so as to love salt, pepper or considerably more garlic powder on the off chance that you need it to be more garlic kick.

6. Turn of the warmth and include the spread and mix it until it liquefies. Put the sauce aside while we set up the rest!

7. Organize the chicken on a level surface so it can get into a solitary layer. Season the chicken with a sprinkle of salt (not all that much in light of the fact that the sauce itself is as of now salty) and pepper.

8. Soak the chicken with flour, shake off the overabundance and sear it in a dish with some olive oil over medium warmth. Try not to stuff the skillet, do it in clumps if necessary. Cook the chicken strips until they turn brilliant cocoa, then lay them on kitchen paper. Put aside

9. For the mushroom, include a little measure of olive oil/margarine in a skillet and cook the mushroom for 3-4 minutes until they recoil a tiny bit. Season with a dash of salt and pepper.

10. Serve the chicken and mushroom sprinkled with the sauce on top of warm bowl of rice.

Made this dish for le sweetheart and his companion. We swallowed it down like champions eventhough we just ate a couple of hours prior, on the grounds that it's too difficult to stand up to!

I figure the sauce can be kept in the ice chest for 1-2 days and will be lovely served as a pasta sauce or on a pizza.

Talking about pizzas, stick around for the following formula!

I'll be making pizza with locally acquired cheaties!!!