HIBACHI CHICKEN & VEGETABLES
Benihana lovers, unite! When I was pregnant with my first son, I was craving Benihana incessantly. But I couldn’t afford to actually go there. So I decided to make it myself! The best part is, it’s super simple! My favorite sauce at Benihana is the dark brown one, so that’s the one you’ll find here to accompany the chicken and veggies. I can’t promise it will give you the best breath, but it sure is flavorful and so delicious! Give this a try if you love a good teppanyaki restaurant but don’t want to break the bank.
Hibachi Chicken and Vegetables
serves 4-6
Ingredients:
For the Meat:
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1/2 tsp sesame oil
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2 tsp olive or vegetable oil
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3 large boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes (you can also use steak or shrimp here)
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1 tbsp butter
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2 tbsp low sodium soy sauce
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2 tsp fresh lemon juice
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salt and pepper, to taste
For the Vegetables:
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2 medium zucchinis, sliced into 1-inch cubes
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1 medium onion, sliced into 1-inch chunks
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1 8-oz package crimini mushrooms, stems removed and quartered
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1 tsp sesame oil
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1 tbsp olive or vegetable oil
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2 tbsp butter
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2 tbsp low sodium soy sauce
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salt and pepper, to taste
For the Sauce:
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1/2 a medium yellow onion
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2 tbsp fresh ginger, peeled and roughly chopped
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juice and zest of 1 lemon (1/4 c)
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1 c low sodium soy sauce
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1/2 c white vinegar
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1 tsp white sugar
Method:
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Heat oil and sesame oil over medium-high heat in a large skillet or wok. Add chicken, butter, soy sauce, lemon juice, salt, and pepper to skillet and sauté, stirring often. When cooked through, set aside and cover with foil.
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In the same pan, heat half the oils for vegetables. Add half of the vegetables, 1 tbsp butter, 1 tbsp soy sauce, and salt and pepper. Sauté until fork-tender—do not overcook. Set aside, and repeat steps with remaining vegetables.
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Place all ingredients for sauce in blender, and blend until smooth.
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Serve chicken and vegetables over rice, with sauce on the side for dipping.
