Hibachi Chicken with Yum Yum Sauce
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 420 g chicken breast (diced)
- • 1 clove garlic (peeled and crushed)
- • 2 cm piece of fresh root ginger (peeled and grated)
- • 1 large carrot (peeled and sliced)
- • 1 onion (peeled and sliced )
- • 1 yellow pepper (deseeded and sliced)
- • 1 courgette (sliced)
- • 100 g button mushrooms (halved)
- • 2 tbsp soy sauce
- • 2 tbsp hoisin sauce
- • 2 tbsp water
- • low calorie cooking spray
- • 4 tbsp lighter than light mayonnaise
- • 1 tsp soy sauce
- • 1 tsp granulated sweetener
- • 1 tbsp tomato ketchup
- • 1/2 tsp garlic granules
- • 1 tsp paprika
- • 1 tsp sriracha sauce
- • 2 tbsp water
Preparation Steps
In a mixing bowl add the hoisin, soy sauce and 2 tbsp water and mix.
Add the chicken and mix well. Leave to marinate for 20 minutes.
Spray the wok with low calorie cooking spray, place over a medium to high heat and add the chicken, saving some of the marinade for later.
Cook chicken for 5 minutes then move to one side and add all of the vegetables, garlic and ginger.
Add the remainder of the marinade and continue cooking for 10-15 minutes, until chicken is cooked, the juices run clear and there is no pinkness, and the vegetables have softened.
While the chicken is cooking, place all of the ingredients for the Yum Yum sauce into a mixing bowl and mix well.
Serve the chicken and vegetables drizzled with the Yum Yum sauce.