4 Servings
INGREDIENTS:
4 boneless, skinless chicken breast halves
1 onion, large
2 zucchini, medium
2 cups sliced mushrooms
2 Tbsp vegetable oil
6 Tbsp soy sauce
4 Tbsp butter
salt and pepper to taste
2 Tbsp lemon juice
3 Tbsp sesame seeds
6 cups bean sprouts
mustard sauce
ginger sauce

PREPARATION:

1. Slice chicken, onion, zucchini, and mushrooms into bite-size pieces.
2. Put 1 Tbsp of oil in a large frying pan. Add sliced chicken, 1 Tbsp of soy sauce, 1 Tbsp of butter, and some salt and pepper. Fry over medium/ high heat.
3. Put 1 Tbsp of oil in another frying pan. Add the onion and zucchini together with 2 Tbsp soy sauce, 1 Tbsp butter, and a dash of salt and pepper.
4. When chicken appears white on all sides, slide it to one side of the pan, pour lemon juice on it, then add the mushrooms to the other side of the pan. Pour 1 Tbsp of the soy sauce over the mushrooms, then add 1 Tbsp of butter plus a dash of salt and pepper.
5. When the chicken is done, sprinkle 1 tsp of sesame seeds over the chicken, then mix the chicken with the mushrooms.
6. Divide the chicken mixture in 4 even portions on four plates next to 4 even portions of the vegetables from the other pan.
7. Cook the bean sprouts over high heat in the same pan in which you cooked the vegetables. Add 2 Tbsp of soy sauce, 1 Tbsp butter together with salt and pepper. Cook until the sprouts have tenderized. Sprinkle them with 2 tsp of sesame seeds and serve next to the chicken and vegetables with mustard sauce and ginger sauce on the side.

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Tags: chicken, hibachi, japanese