Baked Teppanyaki

By: Giovanna Ronci

Baked Teppanyaki
cuisine icon Cuisine
Asian
cuisine icon Course
Background Dishes
cuisine icon Cooking Technique
Air Frying
cuisine icon Keywords
2 servings, air fry, asian, carrot, chicken breast, christmas, cremini mushrooms, Giovanna Ronci, instant vortex, large handful of snow peas, onion, red bell pepper, salt & pepper, sesame oil, Take Out, thick-cut ribeye, zucchini

serving icon Servings
2 Servings
Ingredients
  • 1 red bell pepper, cut into 1½ to 2-inch pieces.
  • 10 cremini mushrooms, halved or quartered
  • 1 large handful of snow peas
  • 1 zucchini, halved lengthwise and sliced into half-moons
  • 1 carrot, sliced
  • 6 oz. chicken breast, cut into 1½ to 2-inch pieces.
  • ½ lb. thick-cut ribeye, cut into 1½ to 2-inch pieces.
  • Green onion, sliced, for garnish
  • Salt & pepper, as needed
  • 1 tsp. garlic powder
  • 3 tbsp. sesame oil
  • ½ cup soy sauce or ponzu sauce
  • Gohan rice, for serving
Instructions
  • On the air fryer control panel, select Air Fry, setting the time to 10 minutes and temperature to 355ºF / 180ºC. Press Start.
  • Once Add Food appears on the display, add the vegetables sprayed with sesame and soybean oil. Close tray and let cook.
  • When Turn Food appears on the display, turn the vegetables.
  • Once the time is up, open the tray and check the vegetables. If they're still not browned enough, simply add more time to the Instant Vortex and continue cooking.
  • Once they are ready, set aside in a bowl.
  • Using the Instant Vortex panel again, press Air Fry, set time to 10 minutes and temperature to 355ºF / 180ºC. Press Start.
  • Once Add Food appears on the display, add the chicken seasoned with salt, garlic and pepper. Close tray and let cook.
  • When 8 minutes of cooking time remain, open the tray and add the meat previously seasoned with sesame oil, soy, salt, garlic powder and pepper.
  • Once the time is up, serve in the same bowl with the vegetables. Garnish with chives and serve with Gohan rice and ponzu/soybean.
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