Name: Hibachi Chicken and Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Asian
Ingredients: 2 tablespoons vegetable or canola oil; 2 pounds chicken breast cut into 2-inch pieces; 3 tablespoons low sodium soy sauce; 2 teaspoons fresh lemon juice; Pinch of salt and pepper; 2 tablespoons garlic butter; 2 tablespoons vegetable or canola oil; 1 large zucchini quartered and cut into large chunks; 1 large white onion cut in half, then into slices; 2 cups white mushrooms quartered; Pinch salt and pepper; 2 tablespoons garlic butter; 2 teaspoons finely minced garlic; 4 tablespoons butter softened; 2 tablespoons dry mustard; 1 1/2 tablespoons honey; 1/2 cup heavy cream or half & half; 1 tablespoon hot water; 1 tablespoon sesame seeds preferably lightly toasted; 1/4 cup soy sauce; 1 garlic clove

Ingredients

Scale

2 tablespoons vegetable or canola oil
2 pounds chicken breast cut into 2-inch pieces
3 tablespoons low sodium soy sauce
2 teaspoons fresh lemon juice
Pinch of salt and pepper
2 tablespoons garlic butter
2 tablespoons vegetable or canola oil
1 large zucchini quartered and cut into large chunks
1 large white onion cut in half, then into slices
2 cups white mushrooms quartered
Pinch salt and pepper
2 tablespoons garlic butter
2 teaspoons finely minced garlic
4 tablespoons butter softened
2 tablespoons dry mustard
1 1/2 tablespoons honey
1/2 cup heavy cream or half & half
1 tablespoon hot water
1 tablespoon sesame seeds preferably lightly toasted
1/4 cup soy sauce
1 garlic clove

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Instructions

Make the garlic butter by combining minced garlic and softened butter in a bowl; set aside.
Prepare the magic mustard sauce (optional) by blending all sauce ingredients until smooth; set aside.
Heat 2 tablespoons oil in a skillet or wok over medium-high heat. Add chicken, soy sauce, lemon juice, salt, and pepper. Cook without stirring for 3 to 4 minutes to sear.
Stir in half of the garlic butter and let it melt. Cook for an additional 2 to 3 minutes, stirring occasionally, until chicken is cooked through. Transfer to a plate and cover with foil to keep warm.
Add another tablespoon of oil to the pan and cook onion, zucchini, and mushrooms, seasoning with salt and pepper. Stir occasionally for 3 to 4 minutes until vegetables are tender. Add remaining garlic butter in the last minute, stirring to melt.
Plate the chicken and vegetables and serve with rice, alongside the magic mustard sauce for dipping.

Notes

Using low sodium soy sauce helps control sodium intake.
Feel free to add other vegetables like bell peppers or carrots for more variety.
Serve with rice or noodles for a complete meal.

Author: Sarah
Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Dishes
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 5g
Sodium: 900mg
Fat: 27g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 34g
Cholesterol: 100mg