Cooked - Hibachi Chicken

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Hibachi Chicken

4.0

2 teaspoons sesame oil (, divided)

2 teaspoons vegetable or olive oil (, divided)

2 Tablespoons butter (, divided)

3 boneless skinless chicken breasts (, cut into 1-inch cubes (yOr sub steak or shrimp))

3 Tablespoons low-sodium soy sauce (, divided)

3 cloves garlic (, minced)

Salt and pepper (, to taste)

2 zucchini (, chopped)

1 onion (, medium, chopped)

1 carrot (, thinly sliced)

1 8 oz package fresh cremini mushrooms (, halved – freshest ones they have)

2 cups cooked white or fried rice (, for serving)

1 cup mayonnaise

1 Tbsp ketchup

1 Tablespoon rice vinegar

¾ teaspoon paprika

⅛ teaspoon garlic powder

Salt and pepper

Cook chicken: Heat 1 teaspoon oil and 1 teaspoon sesame oil over medium-high heat in a large skillet or wok. Add chicken and season with salt and pepper. Cook one minute. Add 1 Tbsp butter, 1 Tbsp soy sauce, and 3 cloves minced garlic to skillet and sauté, until chicken is cooked through. Set aside and cover with foil.
Cook Veggies: In the same pan add remaining teaspoon each of sesame and vegetable oil. Add vegetables and cook on high heat for 2 minutes. Add 1 Tbsp butter, 1 Tbsp soy sauce, and salt and pepper. Sauté until tender. Return chicken to pan
Serve chicken and veggies over rice, with yum yum sauce on the side for dipping.
Mix all ingredients together and whisk until well combined. For best flavor results, refrigerate for at least an hour before serving.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

Cuisine🇯🇵Japanese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 117 weeks ago

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