Prep Time: 20 mins, Cook Time: 20 mins, Total Time: 40 mins, Makes: about 2 servings
Dinnertime has never been so fun and interactive! This homemade hibachi-style chicken with yum yum sauce makes cooking at home fun and easy. Plus, the entire family will be able to build a bowl they love.
Ingredients
1-2 tablespoons avocado oil, or avocado oil spray
2 cups baby bella mushrooms, washed, dried and sliced
1 medium zucchini, quartered and diced into 1-inch wide pieces
1 medium sweet onion, peeled and sliced into 3/4-inch thick slices
1 lb. chicken breasts, cubed into bite-sized pieces
pinch salt, season the chicken and vegetables
few turns cracked black pepper, season the chicken and vegetables
pinch garlic powder, season the chicken and vegetables
2 tablespoons butter
2 tablespoons low sodium soy sauce
½ teaspoon sesame seeds, as garnish
1 tablespoon scallions, sliced, as garnish
1 cup cooked rice, of choice, divided
For the Yum Yum Sauce:
¼ cup kewpie mayonnaise
1 tablespoon sriracha
1 tablespoon low sodium soy sauce
1 teaspoon maple syrup
Directions
Make the Sauce: Combine kewpie mayonnaise, sriracha, low sodium soy sauce, and maple syrup in a mixing bowl. Whisk well. Cover and refrigerate until ready to use.
Make the Rice: Cook the rice according to the package. Option to add a few dashes of low sodium soy sauce for extra flavor.
Make the Vegetables and Chicken: Heat the griddle pan over medium high heat. Add the avocado oil or avocado oil spray to the pan. Next, add the sliced mushrooms, zucchini, and sweet onion. Sauté for 3-4 minutes and season with salt, cracked black pepper, and a pinch of garlic powder. Push the vegetables to the back of the griddle pan to make room for the chicken. Reduce the back burner to medium low.
Next, add the cubed chicken (bite-sized) to the front half of the griddle. Season with salt, cracked black pepper and garlic powder. Sauté for 5-7 minutes or until cooked through. The internal temperature should reach 165 degrees to ensure doneness. Reduce the heat to medium low, like the back burner.
Once the chicken is cooked through and the vegetables are tender, add two dollops of butter to the pan. One dollop to the vegetables and one dollop to the chicken. Next, add low sodium soy sauce. One tablespoon of low sodium soy sauce to the vegetables, and one tablespoon of low sodium soy sauce to the chicken. Toss everything until it’s well coated in the butter and soy sauce.
Nutrition
serving: 1serving or half of the chicken, vegetables, and sauce. This does not reflect rice., calories: 723kcal, carbohydrates: 23g, protein: 55g, fat: 46g, saturated fat: 13g, polyunsaturated fat: 15g, monounsaturated fat: 14g, trans fat: 1g, cholesterol: 187mg, sodium: 1592mg, potassium: 1727mg, fiber: 3g, sugar: 14g, vitamin a: 644IU, vitamin c: 33mg, calcium: 95mg, iron: 2mg