Hibachi Chicken

Norah loves Benihana and this is her absolute favorite at home version of their hibachi chicken. Serve it with a simple iceberg salad with store bought ginger dressing and my fried rice. And don't forget the yum yum sauce!

For the chicken

            •          1 lb chicken breasts, diced

            •          1 tbsp sesame oil

            •          2 tbsp soy sauce

            •          2 tbsp hoisin sauce

            •          4 cloves garlic, minced

            •          1 tsp fresh minced ginger (1 frozen Trader Joe’s cube)

 

Sauteed vegetables

            •          1 tbsp olive oil

            •          1 carrot, thinly sliced

            •          1 cup mushrooms, sliced in half

            •          1 yellow onion, chopped

            •          1 zucchini, chopped

            •          Head of broccoli- chopped 

            •          1 tbsp chicken marinade 

 

Directions:

            •          cut the chicken into bite-size pieces. Mix together the marinade ingredients. Reserve two tablespoons and set aside. Toss the chicken pieces in the remaining marinade to coat them.

            •          Add the chicken with the sauce to a hot pan and cook until outside is browned and the meat is cooked all the way through. Transfer to a dish and set aside.

            •          Wipe down the pan, then sauté the vegetables in a little bit of oil. Season to taste and cook until fork-tender but still crisp.

            •          Mix in reserved marinade 

            •          Serve up the chicken & vegetables with a side of rice and enjoy!