Hibachi Chicken and Veggies

Hibachi Chicken and Veggies - Supper for a Steal

As soon as I saw Isabel’s recent #SundaySupper post with yum yum sauce I knew hibachi chicken would be on the menu soon. Have you seen the prices of those hibachi restaurant lately? Boy are they expensive, not to mention not healthy at all! Making this sauce allows you to enjoy hibachi at home for pennies compared to Benjamins. Keep extra sauce in the fridge for up to a week. Next week I will follow up for another use for this delicious sauce.

Yum Yum Sauce - Supper for a Steal

In order to keep this on the lighter side I decided to forgo any rice or noodles. Really a big plate of sautéed veggies makes me a happy girl. Throw a little chicken and yum yum sauce in there and I am set.

Hibachi Chicken & Veggies - Supper for a Steal

 

Hibachi Chicken and Veggies
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
For the chicken
  • 1 large chicken breast (or 2 medium to small), cut into bite size pieces
  • 1 tbsp vegetable oil
  • ½ tsp sesame oil
  • 1 tbsp butter
  • 3 tbsp soy sauce
  • Juice from ½ lemon
  • Pinch of salt & pepper
For the veggies
  • 1 tbsp vegetable oil
  • ½ tsp sesame oil
  • 1 large white onion, halved then sliced
  • 2-3 zucchini, cut into sticks
  • 8-12oz sliced mushrooms
  • 1 tbsp butter
  • 2 tbsp soy sauce
  • Pinch of salt & pepper
For the yum yum sauce
  • 2 cups mayonnaise
  • ¼-1/2 cup water
  • ¼ cup tomato paste
  • 2 tbsp sugar
  • ½ tsp paprika
  • 1 tsp garlic powder
  • Juice from 1 lime
  • Pinch of salt
Instructions
  1. Begin by making the yum yum sauce at least 6 hours ahead of time. Combine all ingredients in the food processor, starting with ¼ cup of water and adding more for a thinner consistency. Store in the refrigerator in a sealed container until ready to use.
  2. For the hibachi use either 2 skillets or a large electric skillet.
  3. For the chicken: in a small bowl combine the soy sauce, butter, lemon juice, salt, and pepper. Heat the vegetable and sesame oil in a skillet over medium high heat. Add chicken and contents of bowl. Sauté 6-8 minutes until chicken is no longer pink. Set aside and cook vegetables.
  4. For the vegetables: in a small bowl combine soy sauce, butter, salt and pepper. Heat the vegetable and sesame oil in a skillet over medium high heat. Add vegetables and contents of the bowl. Sauté 10-15 minutes until vegetables are tender.
  5. Add chicken back into skillet and stir to combine, warm through. Serve with yum yum dipping sauce.

 

Adapted from Food.com, sauce adapted from Family Foodie

 

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