Try this Hibachi Chicken with Vegetables recipe, or contribute your own.
Suggest a better description1. Cut chicken into cubes. Add oil, soy, ginger, and garlic to a bag with the chicken and marinate for as long as possible, preferably overnight. Minimum of 2 hours.
2. Mix Mayo, Greek Yogurt, ketchup, garlic powder, paprika, and rice vinegar. This is the yum yum sauce.
3. Cook 2 cups of rice in rice cooker. Add a sprinkle of salt and a pat of butter. Wash your rice ya filthy heathen.
4. Cut onion, zucchini, and bell pepper into strips. Slice mushroom. Cut broccoli into florets.
5. Heat 2 tablespoons of butter or oil in a skillet on medium. Test with water(should sizzle like a fucker). Add chicken a few pieces at a time until pan is coated without being crowded. Cook for ~3-4 minutes then flip. Will have to cook in batches. Once all chicken is cooked put aside.
6. Add broccoli to skillet with 2 tablespoons of butter or oil and a sprinkle of black pepper. Cook for 3-4 minutes, then add the other vegetables. Cook until tender, then add 3-4 tablespoons of soy sauce and a dash of lemon juice.
7. Divide into 4 equal portions. I like topping this one with sesame seeds at the end. Top with yum yum sauce right before serving.
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Serving Size: 1 Serving (816g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 707 | ||
Calories from Fat: 340 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.8g | 50 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 15.2g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 150.4mg | 46 % | |
Sodium 380mg | 13 % | |
Potassium 2690.7mg | 71 % | |
Total Carbohydrate 35.6g | 10 % | |
Dietary Fiber 9.9g | 39 % | |
Sugars, other 25.8g | ||
Protein 62.7g | 90 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 707
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