Recommended Products:
Kroger’s Soy Vay Veri Teriyaki Sauce
Yum Yum Sauce
I see how it got it's name. Homemade version to reduce intake of unnecessary preservatives and additives, but keep all the "yummy" flavor. Use with Homemade Hibachi recipe.
Equipment
- 1 16 oz. Mason Jar
Ingredients
- 1/2 Cup Mayonnaise
- 1/8 Cup Ketchup
- 2 tsp. Apple Cider Vinegar
- 1/2 Tbsp. Brown Sugar
- 1/4 tsp. Ground Paprika
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Ground Ginger
- 1/4 tsp. Kosher Salt Add more 1/4 tsp. at a time as needed after taste testing.
Instructions
- Mix it all up in a mason jar.
- Cover and refrigerate.
- Good for one week.
Hibachi Chicken, Rice, and Veggies
Hibachi… At home!
Equipment
- 1 Meat Tenderizer
- 2 Ziploc Bags Alternative: Bowl with plastic wrap | Ziploc container |
- 2 Skillets Cast Iron = The Best!
- 1 Knife and Cutting Board
- 1 Saucepan with Lid
- Measuring cups and spoons
- Wooden Stirring Spoons and Spatulas
Ingredients
Chicken
- 1.5-2 lb. Chicken Breast
- 1/4 Cup Teriyaki-Soy Sauce Recommend: Trader Joe's Soyaki Sauce or Kroger's Soy Vay Veri Veri Teriyaki Marinade & Sauce. If unable to find these products, add 2 Tbsp. soy sauce to teriyaki sauce.
- 1 Tbsp Butter For cooking
Vegetables
- 2 Zucchini
- 1 Sweet Onion
- 8 oz. Sliced Baby Bella Mushrooms
- 1/4 Cup Teriyaki-Soy Sauce
- 4 Tbsp Olive Oil
- 1 tsp. Kosher Salt
- 1 Tbsp Butter For cooking
Rice
- 2 C Minute Brown Rice or Jasmine Rice Brown rice = more fiber!
- 2 C Water or Chicken Broth Chicken broth = more flavor!
- 1 tsp. Olive Oil
- 1/2 C Frozen Peas & Carrots
- 1 Tbsp. Butter
- 1/4 tsp. Minced Garlic
- 1/2 tsp. Kosher Salt
Instructions
- For all you people who don't read the recipe through before starting (ME!): This recipe is best when the chicken and vegetables marinate for 2+ hours.
- Vegetables: Rinse and slice zucchini, slice onion, and rinse mushrooms. Add to a Ziploc bag, and then add teriyaki sauce, olive oil, and salt.
- Chicken: Use meat tenderizer to flatten out and tenderize chicken breast. Then, cut the chicken into cubes. Place into Ziploc bag and drizzle olive oil, sprinkle salt, add ginger and pepper, then pour in teriyaki sauce. Close bag and refrigerate for at least 2 hours. Can prepare the evening before or morning of for more flavor.
- When ready to cook, bring 2 C of water to boil for rice and prepare two cast iron skillets with 1 Tbsp. butter over medium heat.
- Dump chicken marinade (including all liquid) into one skillet. Cook for 20-25 minutes, mixing occasionally. When the chicken is done, it should be cooked through, juices cooked down and thickened, and slightly browned on edges.
- Drain 3/4 liquid from vegetable bag, and then add to the other skillet. Cook for 25-30 minutes, mixing occasionally. When the vegetables are done, they should be soft and the juices should be completely cooked down.
- Cook rice according to package directions, adding 1 tsp. olive oil and 1/2 C frozen peas & carrots mixture in with the uncooked rice. After rice, peas, and carrots are cooked, add in 1 Tbsp. butter, 1/4 tsp. minced garlic, and 1/2 tsp kosher salt. Stir.
- Plate: Use a 1/2 C measuring cup (1/4 C for kids) and pack rice into it, then slowly remove cup to plate the rice (like a sand castle). Add vegetables and chicken on top. Drizzle with yum yum sauce (see recipe on this post), and add additional Teriyaki-Soy sauce if desired. Enjoy!
- Refrigerate in air-tight containers. Good for three days.
And then she realized she was replaceable in every area of her life, except her home.
Jillian Benfield
So she invested her time, her energy, and her heart wisely.