hibachi chicken and shrimp!

Last time I thought I was going to make it was when Cara and “I” made it. You may ask why I is in quotations, well let me tell you about cooking with Cara (my older brilliant sister)….

You are not allowed to do anything. She cooks everything. And when you try to do something she pushes you out of the way and says she “has it under control”. So tonight was my turn considering she is in Raleigh! (Excited to see her next weekend though).

So after googling and calling her for some help finding the recipe (which I didn’t really need because it is simple hibachi) I was ready to go once I got home from work.

The greatest thing about this recipe is the freshness and the veggies!

Its easy and although you cook everything separately you can even cheat a bit with the rice.

I used this: 

Seriously look into buying plenty of those bags of rice. There simple, cook well, and taste delish!!! We used the brown version which is just brown rice with the little black grains (still works with hibachi).

I think this recipe turned out well, considering I was kind of improvising and following a googled recipe… Chicken Hibachi

The secret to Hibachi: Butter and Soy sauce (who would of thought?).

The vegetables cooked really great and the kitchen had some amazing smells.

And of course you have to top it off with Yum Yum Sauce (best creation and replication of the Japanese shrimp sauce that can be found in stores). Tastes like the real deal and can be found at Food Lion, not Harris Teeter.

Hibachi Chicken and Shrimp

Four chicken breasts

A bag of peeled, cleaned shrimp

Soy sauce

Butter

Fresh lemon juice

Two bags of Steamfresh rice

Two zucchinis

Two carrots

One sweet onion

One package of mushrooms

Olive oil

Start with the chicken and shrimp first. Cook separately in two different pans. Start each pan with a tablespoon olive oil. Let it heat, add chicken and add shrimp.

Once chicken and shrimp are browned on one side add one tablespoon of butter and one tablespoon (less sodium) soy sauce. Stir well and cook till pink is gone. Add two teaspoons of lemon juice to each. Put aside and cover in tinfoil.

Start cooking the vegetables after slicing them to preference. Start with a tablespoon of butter. Once cooking add two tablespoons soy sauce.

As vegetables are cooking put rice into the microwave and cook for 1.5 minutes. Repeat with second bag. Heat another pan and add rice with a tablespoon of butter and a tablespoon of soy sauce. Let cook and brown.

After all parts are cooked assemble in a bowl as shown:

Layer by layer!!

This is something I will definitely be making soon enough. Again!