Hibachi Style Chicken and Veggies
Yield: 3-4 Servings
Hibachi Style Chicken and Veggies
Prep time: 30 MinCook time: 15 MinTotal time: 45 Min
Ingredients
Chicken and Veggies
- 1 pound Chicken Breast, largely diced
- 5 cups Broccoli Florets
- 2 cups Zucchini, largely diced
- 1 Yellow Onion, largely diced
- 2 TB Unsalted Butter
- 1/2 Lemon, juiced
- 1 TB Mirin
- 1 TB Less Sodium Soy Sauce
- 1 TB Dark Soy Sauce
- Vegetable Oil
- Kosher Salt
Yum Yum Sauce
- 1/2 cup Mayonnaise
- 1 TB Ketchup
- 1 tsp Rice Vinegar
- 1/2 TB Soy Sauce
- 1 TB Water
- 1 tsp Sriracha (optional)
Instructions
- Bring a stainless steel pan to high heat with some oil and add in the chicken.
- Toss around for a minute or two until just cooked through, the remove from the pan. (it will finish cooking later)
- Add in the onion and sauté for one minute.
- Once the pan starts to form brown bits on the bottom, add in the butter, soy sauces, and Mirin.
- Add in the zucchini, then after a minute add in broccoli and cook the veggies until the broccoli is couple minutes away from being done.
- At this point the veggies and chicken are all a couple minutes away from being cooked through. There should be a good amount of liquid in the pan from the veggies.
- Remove the veggies, leaving the liquid still in the pan.
- Reduce the liquid down until it forms a thicker soy glaze, then add back the veggies and chicken.
- Add in the lemon juice, season with kosher salt, and toss round for a couple minutes until the veggies and chicken are cooked through and coated in the glaze.
- Whisk Yum Yum Sauce ingredients together and serve with chicken and veggies.
