Light and Easy Hibachi Chicken Recipe

  • 2 teaspoons sesame oil
  • 2 teaspoons vegetable oil
  • 2 tbsp butter
  • 3 large boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
  • 3 tbsp low sodium soy sauce
  • Minced garlic
  • Salt and pepper, to taste
  • 2 zucchinis, chopped
  • 1 medium onion, chopped
  • 1 carrot, thinly sliced
  • 18oz package crimini mushrooms, halved
  • Rice (for serving)
  • 1 cup Hellmann's mayo
  • 1 tbsp ketchup
  • 1 tbsp rice vinegar
  • 3/4 teaspoons paprika
  • 1/8 teaspoons garlic powder
  • Salt and pepper, to taste

For the Chicken:

  1. Heat 1 teaspoon oil and 1 teaspoon sesame oil over medium-high heat in a large skillet or wok.
  2. Add chicken and season with salt and pepper. Cook for a minute.
  3. Add 1 tbsp butter, 1 tbsp soy sauce and garlic to skillet and sauté, until cooked through, then set aside and cover with foil.
  4. In the same pan, heat half the oils for vegetables, then add half of the vegetables.
  5. Cook on high heat for 1 minute and add ½ tbsp butter, 1 tbsp soy sauce, and salt and pepper.
  6. Sauté until fork-tender, then set aside, and repeat steps with the remaining vegetables.

For the Sauce:

  1. Mix all the ingredients together and whisk until combined.
  2. Refrigerate for at least 8 hours prior to serving.