Hibachi Chicken

Chop your veggies, grate ginger, and mince garlic. Place the chopped veggies in one bowl, minced garlic for the veggies in a small bowl, and garlic and grated ginger for the chicken in another small bowl. Set these aside. 2. Make yum yum sauce by whisking all the ingredients together in a bowl. Set aside in the fridge until ready to serve. 3. Make sauce for chicken by whisking together tamari, hoisin and sesame oil in a small bowl. Set aside. 4. Prep your chicken. Chop the chicken into small, bite-size pieces. 5. In a large skillet, heat 1 Tablespoon butter over medium heat. Once hot, add the ginger and garlic for the chicken, and sauté for 1-2 minutes until fragrant. 6. Add chicken to the skillet. Season with pepper to taste. Stir occasionally until chicken is browned and cooked through and reaches an internal temperature of 165F, about 8-10 minutes. Once the chicken is cooked, pour the sauce into the pan and let it thicken, about 1-2 minutes. Remove pan from heat and transfer chicken to a serving bowl. 7. While the chicken is cooking, heat 2 Tablespoons butter in a separate large skillet over medium-high heat. Once hot add minced garlic, stirring until fragrant, about 1 minute. Add veggies into the skillet, and cook for about 5-8 minutes, or until veggies are slightly soft, but still firm. You don’t want to overcook them. Add soy sauce, stir- fry another minute to coat the veggies. 8. Divide chicken and veggies between four plates. Add a serving of brown, white or fried rice, cauliflower rice, quinoa or grain of choice. Drizzle with desired amount of yum yum sauce and enjoy!