Hibachi Chicken & Vegetables Recipe!
Prep time: 45 Minutes
4 skinless boneless thin sliced chicken breasts
1 white onion medium
1 zucchini large
1 8 ounce package sliced mushrooms
1 head of broccoli small
2 tablespoons olive oil
4 tablespoons less sodium soy sauce
2 tablespoons butter
1 teaspoon salt
Fresh ground black pepper to taste
1/2 teaspoon lemon juice
Start by slicing the meat and vegetables into bite size pieces. In a large skillet over medium high heat add 1 tbsp olive oil, 1 tbsp butter, and 1 tsp of soy sauce. Lay the chicken into the skillet and add salt and pepper to taste. Sauté everything stirring often. When cooked thoroughly, set aside and cover.
In the same skillet add 1 tbsp butter, 2 tbsp soy sauce, onions, zucchini, broccoli, salt and pepper. Cook until tender, about 7 to 8 minutes. Add in the mushrooms and chicken back into the skillet with the vegetables.
Add an additional Tbsp butter and 1 Tbsp soy sauce and cook until the mushrooms are tender and chicken is heated through. Add salt and pepper to taste and toss with lemon juice before serving.
Serve with steamed or fried rice and Yum-Yum sauce.