Thursday, March 20, 2014

Hibachi Chicken and Veggies

Have you ever been to Benihana?  I love everything about the restaurant; especially the onion volcano.  I always wondered how such a simple meal could taste so good.  I saw this recipe on Supper for a steal  and knew I had to try it.  It is so good, easy, and flavorful!  Perfect combination!  This is also a great way to use up all your summer squash so save this recipe for when zucchini and squash are coming out your ears in a few months!
Feel free to substitute any vegetables out or in.  You can also take the chicken out completely (if you do, add a little lemon juice to the veggies.)  
Ugh...I just realized the picture I took didn't actually take so you are getting a picture from supper for a steal instead.  Photography just isn't in my blood....

For the chicken
  • 2-3 chicken breasts, cubed
  • 1 tbsp vegetable oil
  • ½ tsp sesame oil
  • 1 tbsp butter, melted
  • 3 tbsp soy sauce
  • 2 tbsp lemon juice
  • salt & pepper to taste

For the veggies
  • 1 tbsp vegetable oil
  • ½ tsp sesame oil
  • 1/2 large white onion, halved then sliced
  • 3-4 zucchini, cut into sticks
  • 8 oz sliced mushrooms
  • 1 tbsp butter, melted
  • 2 tbsp soy sauce
  • salt & pepper to taste
Directions - you will use a large electric skillet or a big pot
  1. Heat up skillet to medium heat.  Add vegetable and sesame oil to skillet.  In a small bowl combine soy sauce, butter, lemon juice, salt, and pepper. Toss chicken in the skillet and drizzle sauce over.  Sauté 6-8 minutes until chicken is no longer pink.
  2. Combine the butter, soy sauce, and salt and pepper in bowl. Add both oils for veggies, all the veggies, and sauce in with the chicken.  Cook until vegetables are tender. *Note:  If you don't cook the vegetables all the way they don't soak up the sauce as well.  You don't want soggy zucchini but let them cook a little bit for the best flavor!
  3. Serve over rice and enjoy a relatively guilt free meal!

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