Hibachi Chicken and Shrimp Sauce Recipes

If you're looking for an easy and somewhat healthy weekday meal, this is it.  We wanted something different and also to clean out my fridge of extra stuff that was going to go bad soon.  I found these recipes somewhere online but then changed them to my version haha.

Hibachi Chicken:

Ingredients:
1 pound chicken breasts, cut into 1 inch chunks or I did strips (I used 1.5 lbs)
1/4-1/2 pound of shrimp, peeled (I didn't have so I omitted)
1 medium sweet onion, cut into chunks (I did strips)

1 large zucchini, cut into chunks (I sliced then halved them)

8 oz. mushrooms (I bought the whole and quartered them)

olive and sesame oil

1 cup cooked white or brown rice

Marinade/Sauce:

1/2 cup soy sauce
1/3 cup vegetable oil
1/4 cup water
2 tablespoons sesame seeds
1 tablespoon sugar
4 garlic cloves, minced
1 teaspoon ground ginger (I didn't have so omitted)
3/4 teaspoon salt
1/8 teaspoon cayenne pepper

Mix all marinade ingredients together and pour half over chicken (don’t marinate the shrimp, if you’re using them). Let marinate in the refrigerator at least one hour or overnight. Reserve the other half of marinade to use as sauce. (I didn't have time to marinade but it still came out well)

In a large frying pan, heat 1 tablespoon of oil and add chicken (I used 1/2 TBS of olive oil and 1/2 TBS sesame oil). Saute until chicken is nearly cooked. Remove chicken from the pan and keep warm. 

Without cleaning the pan, add a little more oil.  Add zucchini (and shrimp, if using), mushrooms and cook, stirring often, until zucchini is tender-crisp and shrimp are pink. About midway through cooking these, add the onion strips.  Once those are complete, add the chicken back in.

Pour remainder of reserved sauce into the pan and cook and stir until all ingredients are coated.

Serve the rice onto dinner plates and top with chicken, shrimp and vegetables.

Shrimp Sauce:

Ingredients (makes 2.5 cups/8 servings)

FYI I halved this recipe for 4 servings 

·         2 cups mayonnaise

·         6 tablespoons ketchup

·         4 teaspoons mustard

·         4 teaspoons lemon juice

·         2 teaspoons Worcestershire sauce

·         1 teaspoon garlic powder

Preparation:

·         Whisk together all ingredients