Cast Iron Hibachi & White Sauce

Hibachi Chicken and White Sauce

Serves 4

For the White Sauce

1 cup mayonnaise

1 T ketchup

2 T rice wine vinegar

1 T sugar

1 T melted unsalted butter

½ t paprika

1 t garlic powder

1 t onion powder

1 T water

Salt and pepper to taste

Mix all ingredients together in a bowl thoroughly. Serve immediately or refrigerate for future use.

For the Hibachi Chicken

2 boneless, skinless chicken breasts, butterflied or sliced into cutlets*

1 large zucchini, diced

1 medium onion, diced

8 oz button mushrooms, halved

1 large carrot, thinly sliced

1 T garlic, minced

1 T ginger, minced

2 T butter

1 T soy sauce

2 T olive oil

Juice of half a lemon

Salt and pepper to taste

Steamed rice for serving

Sliced scallions (optional, for garnish)

Sesame seeds (optional, for garnish)

Sriracha hot sauce (optional, for garnish)

Prepare all ingredients as described in the list above. In a large (~12”) cast iron skillet add 1 T olive oil over high heat. Add the chicken cutlets and season with salt and pepper. Cook for 3-4 minutes a side or until just cooked through (160F). Remove and set aside.

Add the remaining tablespoon of oil if needed and add in the mushrooms. Stir continuously for 1 minute. Add the carrot and onion and stir fry for another minute. Add the zucchini and cook for an additional minute. Add the butter, garlic, ginger, soy and lemon juice and stir to thoroughly combine everything. Remove from the heat so the vegetables don’t overcook. Dice the chicken into bite-sized pieces and add to the vegetables along with any accumulated juices.

Serve immediately with steamed white rice and white sauce. Optionally you may garnish with sliced green onions, sesame seeds and sriracha sauce.

*Use steak, shrimp, pork or tofu for this dish if you like. Just cook the protien to your liking then proceed with the rest of the recipe as written.