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Hibachi Chicken & Shrimp Recipe

   
 

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     Hibachi Chicken & Shrimp

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 lb of chicken breasts/thighs cut into 1 inch chunks
1/4-1/2 of shrimp peeled
1 medium sweet onion cut into chunks
2 small zucchini cut into chunks
your choice of white or brown rice
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
3/4 teaspoon salt
1/8 teaspoon cayenne pepper

Instructions
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. In a large frying pan, heat 1 tablespoon of oil and add chicken and onions. Saute until onions is tender and chicken is nearly cooked. Add zucchini(and shrimp, if using) and cook, stirring often, until zucchini is tender-crisp and shrimp is pink. Pour about 1/4 cup of reserved sauce into the pan and cook and stir until all ingredients are coated. Remaining sauce may be stirred into rice if desired. Serve the rice onto dinner plates and top with chicken, shrimp and vegetables.


Originally Submitted
3/17/2013





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