Hibachi Chicken

Ingredients

• •YUM YUM SAUCE
• •1 T. melted butter
• •1/2 T. Sriracha sauce or ketchup
• •1/4 tsp. paprika
• •1 tsp. garlic powder
• •1 tsp. onion powder
• •1/8 tsp. cayenne pepper
• •1 T. sugar
• •1 T. mirin (optional)
• •1 T. water
• •CHICKEN
• •1.5 lbs boneless skinless chicken breasts (cut into bite-sized pieces)
• •2 T. butter (divided)
• •2 T. sesame oil (divided)
• •3 cloves garlic (minced)
• •1/4 cup soy sauce
• •1 T. brown sugar
• •juice of 1/2 lemon
• •salt and pepper to taste
• •VEGETABLES
• •1 cup zucchini (sliced into half-moons)
• •1 cup mushrooms (sliced)
• •1 cup onion (sliced)
• •1 cup carrots (julienned)
• •1 T. soy sauce
• •1 T. sesame oil
• •salt and pepper to taste
• •FRIED RICE
• •3 cups cooked white rice (preferably day-old)
• •beaten eggs (2)
• •1 cup frozen peas and carrots (thawed)
• •3 T. soy sauce
• •2 T. sesame oil
• •2 T. butter
• •3 cloves garlic (minced)
• •1/4 cup green onions (chopped)
• •Salt and pepper to taste

Instructions

1. Combine all the sauce ingredients in a bowl. Stir well until smooth and set aside. For best results, refrigerate for at least an hour before serving.
2. Heat a wok or large skillet over medium-high heat. Add 1 T. of butter and 1 tablespoon of sesame oil. Allow the butter to melt and start to bubble.
3. Add the chicken pieces to the hot skillet. Season with salt and pepper. Cook, turning occasionally, until the chicken is browned on all sides and cooked through, about 5-8 minutes.
4. Reduce the heat to medium. Add the minced garlic and cook for about 30 seconds until fragrant. Then, add the soy sauce, brown sugar, and the remaining butter. Stir to coat the chicken evenly.
5. Squeeze the juice of half a lemon over the chicken and give it a final stir. Allow the mixture to simmer for about 2-3 minutes until the sauce thickens and coats the chicken.
6. In a separate skillet or the same wok after cooking the chicken, heat 1 tablespoon of sesame oil over medium-high heat. Add the zucchini, mushrooms, onion, and carrots. Season with salt and pepper. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp. Add 1 tablespoon of soy sauce and stir to coat the vegetables evenly. Cook for another 1-2 minutes.
7. In the same skillet or wok, push the vegetables to one side and add the beaten eggs. Scramble the eggs until fully cooked, then mix them with the vegetables. Add the cooked rice, thawed peas, and carrots to the skillet. Stir well to combine.
8. Add the soy sauce, sesame oil, and butter. Stir to coat the rice evenly. Cook for another 5-7 minutes, stirring occasionally, until the rice is heated through. Add the minced garlic and chopped green onions. Stir well and cook for an additional 2-3 minutes.
9. Enjoy the hibachi chicken, accompanied by cooked vegetables and fried rice. For an extra burst of flavor, drizzle with the remaining sesame oil if you like. Serve alongside the prepared Yum Yum Sauce for dipping.