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2 servingsair fryasian

Baked Teppanyaki

By Giovanna Ronci

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2 Servings

Baked Teppanyaki
Red background with darker red circles

Recipe Details

Cooking Technique: Air Frying

Cuisine: Asian Flavors

Yield: 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

  1. On the air fryer control panel, select Air Fry, setting the time to 10 minutes and temperature to 355ºF / 180ºC. Press Start.
  2. Once Add Food appears on the display, add the vegetables sprayed with sesame and soybean oil. Close tray and let cook.
  3. When Turn Food appears on the display, turn the vegetables.
  4. 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.
  5. Once they are ready, set aside in a bowl.
  6. Using the Instant Vortex panel again, press Air Fry, set time to 10 minutes and temperature to 355ºF / 180ºC. Press Start.
  7. Once Add Food appears on the display, add the chicken seasoned with salt, garlic and pepper. Close tray and let cook.
  8. 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.
  9. 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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About the chef

Giovanna Ronci

Giovanna Ronci

Giovanna Ronci is a chef and culinary content creator known for her passion for homemade, fresh, and innovative recipes. She draws from her deep connection to Mexican flavors and tradition, bringing these influences to her various culinary projects. Giovanna is also an author, with her upcoming book in collaboration with Luz Colsa, Be Our Guest, set to launch in November 2024, where she will continue to share her love for food with a focus on bringing people together through delicious, thoughtfully crafted meals.

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