Teppanyaki - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1 medium red bell pepper
1 medium green bell pepper
4 scallions
8 baby sweet corn cobs
3 1/2 ounces bean sprouts
1 tablespoon sesame oil or 1 tablespoon sunflower oil
Dip for chicken and vegetables
4 tablespoons soy sauce
4 tablespoons mirin
1 tablespoon grated fresh gingerroot

Preparation

Slice the chicken breasts at a slight angle, to a thickness of about 1/4 inch.
Seed and thinly slice the red and green bell peppers and trim and slice the scallions and baby corn cobs.
Arrange the bell peppers, scallions, baby corn cobs, and bean sprouts on a place with the sliced chicken.
Heat a large ridged grill pan, then lightly brush with sesame or sunflower oil.
Add the vegetables and chicken slices, in small batches, leaving enough space between them so that they cook thoroughly.
Put the soy sauce, mirin, and ginger in a small serving bowl and stir together until combined- Serve as a dip with the chicken and vegetables.