hibachi chicken and vegetables

If your family is anything like ours, you love teppanyaki restaurants. We have a benihanna in town, but our favorite spot is shogun kobe. Many a family celebration has been had around a shared table.

With the pandemic, shared dining experiences with strangers, indoors, were frowned upon, so we needed another way to create the same experience at home.

Multiple taste testings were required to perfect the finished product (such hard work, not), and by george, it’s a good one. Paired with dueling teppanyaki sauces and egg fried rice, it’s just like being at the restaurant, except minus the strangers.

Ingredients:

2 lbs of chicken, cut into bite sized pieces

1/2 tsp salt

1/4 tsp pepper

1/2 large onion, cut into bite sized pieces

2 large zucchini, cut into bite sized pieces (I cut into quarters lengthwise, and then small cuts across)

2 large, peeled carrots, cut into bite sized pieces

1 clamshell of crimini mushrooms, cut in quarters

3 Tbsp sesame oil

4 cloves of garlic, minced

4 Tbsp butter

4 Tbsp soy sauce

2 Tbsp sesame seeds

Directions:

In a large sauté pan, heat sesame oil until shimmering.

Toss cut chicken with salt and pepper.

Brown chicken in sesame oil until cooked through. Remove chicken from pan and set aside.

Add onions, zucchini, carrots, and mushroom. Sauté vegetables until just tender.

Add chicken back to the pan.

Add butter, soy sauce and garlic to the pan, stirring to combine. Sauté for 3 - 5 minutes and remove from heat.

Sprinkle sesame seeds over top when serving.