Hibachi Chicken & Vegetables with Yum Yum Sauce
Serves 6-8 depending on if rice is used
1/2 cup Greek yogurt
2 tablespoons Ketchup
1 tablespoon sesame oil
2 teaspoons Rice vinegar
1/4 teaspoon Paprika
1/2 teaspoon Garlic powder
1/4 teaspoon Onion powder
1.5 lb Chicken breast
2 tablespoons sesame oil
2 tablespoons Minced garlic
4 tablespoons liquid aminos or soy sauce
2 tablespoons sesame seeds
Rice shown not included in instructions but can be added as your healthy carb up to 1/2 cup.
To make the sauce, whisk all of the ingredients together in a small bowl until combined. Set aside.
Slice zucchini squash into 2-inch long pieces and then cut each piece into 6 wedges. Slice onion into thin slices. Dice chicken into bite size pieces.
Heat a large pan sprayed with cooking spray over medium-high heat. Add 1 tablespoon oil and 1 tablespoons minced garlic. Cook for 1 minute. Add chicken and cook until browned on each side. Add 2 tablespoons aminos (or soy sauce) and continue to cook until chicken is cooked through on the inside. Remove chicken from pan and set aside.
Add 1 tablespoons oil and 1 tablespoons minced garlic and cook for 1 minute. Add onion and squash to the pan and cook for 2 minutes. Add the remaining 2 tablespoons soy sauce and cook until just tender (about another 4 minutes), or until soft enough for your liking. (Add a splash water to the pan if the vegetables aren’t cooked to your liking but are starting to burn on the outside).
Add chicken and vegetables to serving plates and sprinkle with sesame seeds. Enjoy with yum yum sauce and a side of rice or cauliflower rice if desired.
Serves 6-8 depending on if rice was used.