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Chicken Teppanyaki with Rice
Makan Tengah Hari • Malaysia
How to Make Chicken Teppanyaki with Rice (Traditional & Healthy Version)
Chicken Teppanyaki with Rice is a vibrant lunch dish inspired by Malaysia’s multicultural cuisine, blending Japanese teppanyaki techniques with local ingredients and flavors. In Malaysia, teppanyaki-style cooking is popular in bustling food courts and urban restaurants, where chefs grill marinated chicken breast atop a hot plate, infusing it with fragrant aromatics like bawang putih (garlic), halia (ginger), and lemongrass. Served alongside fluffy steamed rice, often infused with pandan leaves for a gentle floral aroma, this dish offers a satisfying balance of protein, carbohydrates, and fresh vegetables. The Malaysian twist often includes a drizzle of light soy sauce and a sprinkle of freshly chopped daun bawang (spring onions), creating layers of umami and crisp texture. Chicken Teppanyaki with Rice is not only delicious but is also a wholesome meal choice, ideal for those tracking their calories. The dish’s lean chicken meat and fresh vegetables make it a favorite among health-conscious Malaysians, especially when prepared with minimal oil and no added sugar. Perfect for lunch, it’s a delightful representation of Malaysia’s global food influences while staying true to local tastes.
Bahan-bahan(untuk 1 plate with 120g cooked rice and 120g teppanyaki chicken)
- 240g Chicken breast (dada ayam)
- 240g Steamed white rice (beras Malaysia, cooked with pandan leaf)
- 2 tablespoons Soy sauce (kicap cair)
- 2 cloves Garlic (bawang putih, minced)
- 1 inch Ginger (halia, grated)
- 1 stalk Lemongrass (serai, finely chopped)
- 2 stalks Spring onion (daun bawang, chopped)
- 1 small Carrot (sliced thin)
- 60g Broccoli (cut into florets)
- 1 tablespoon Cooking oil (can use minyak jagung or olive oil)
- 1 leaf Pandan leaf (for rice aroma) - pilihan
- 1/2 teaspoon Black pepper (lada hitam, freshly ground)
Arahan
- 1
Marinate chicken breast with soy sauce, minced garlic, grated ginger, chopped lemongrass, and black pepper. Set aside for 10 minutes.
10 minutes
Letting the chicken rest allows the flavors to penetrate for juicier meat.
- 2
Steam rice with pandan leaf for added aroma. Remove pandan before serving.
15 minutes
Pandan leaf gives the rice a signature Malaysian fragrance.
- 3
Heat oil in a non-stick pan or teppanyaki plate. Sauté marinated chicken until golden and cooked through.
8 minutes
Cook chicken on high heat for a smoky sear commonly found in teppanyaki.
- 4
Add sliced carrots and broccoli to the pan. Stir fry with chicken until vegetables are tender-crisp.
5 minutes
Do not overcook vegetables to retain nutrients and crunch.
Kenapa hidangan ini sihat
Using lean chicken breast, fresh Malaysian vegetables, and cooking with minimal oil ensures a balanced, nutrient-dense meal. The recipe avoids heavy sauces and fried ingredients, focusing on grilling and steaming. This makes it ideal for calorie-conscious eaters, providing energy and essential nutrients without excess fat or sugar.
This Chicken Teppanyaki with Rice recipe is rich in lean protein from chicken breast, vitamins A and C from carrots and broccoli, and complex carbohydrates from rice. Minimal oil is used, keeping saturated fat low. The inclusion of lemongrass and ginger provides anti-inflammatory benefits, while pandan-infused rice offers a unique fragrance without additional calories. The dish is naturally gluten-free and can be easily adapted for various health needs.
Petua
- 💡Tip 1: Marinate chicken ahead for deeper flavor.
- 💡Tip 2: Use a hot pan to achieve authentic teppanyaki sear.
- 💡Tip 3: Add a pandan leaf to rice for unmistakable Malaysian aroma.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan or microwave until hot before serving. Rice can be stored separately to maintain texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 480.0 kcal |
