Thursday, July 21, 2011

Recipe: Hibachi Chicken

We LOVE eating this meal.  It's a staple on our menu rotation, especially since we've all started trying to eat healthier.  It's quick and easy and oh so healthy.  I haven't figured out how to get it "dry" like it is from a hibachi restaurant.  Maybe cooking the veggies separate from the chicken will help, but we don't mind the extra liquid.  You might also try cooking it on something like a smooth topped George Forman Grill--hey that's the closest thing I can think of to a hibachi grill lol.

Some nights I'll even whip up a little shrimp sauce to go with it, and I usually serve it with fried rice.  If you do the shrimp sauce, just be sure to measure your portion carefully.  Since the mayo is the fattier of the main ingredients I measure based on a serving of mayo.

Shrimp Sauce

1 cup Mayo. (as good as it is Dukes is too strong of a flavor)
1/2 cup ketchup
1 T rice wine vinegar
1 t onion powder
1 t garlic powder

Just mix all the ingredients together and let it sit while you're cooking everything else to let the flavors meld together.

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