Benihana Hibachi Chicken And Hibachi Steak

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Chicken, Posted	4	Servings

INGREDIENTS

4		Skinless Boneless Chicken
		Breast Halves
1		Onion
2		Zucchini
2	c	Mushroom
2	T	Vegetable Oil
6	T	Soy Sauce
4	T	Butter
		Salt
		Pepper
2	t	Lemon Juice
3	t	Sesame Seeds
6	c	Bean Sprouts
		Mustard Sauce
		Ginger Sauce

INSTRUCTIONS

Slice chicken, onion, zucchini and mushrooms into bite-size pieces.
Spread 1 tbsp oil in a large frying pan over medium high. Spread
another tbsp oil in another pan over medium high heat. Begin by
sauteing the sliced chicken into one of the pans. Add 1 tbsp soy
sauce, 1 tbsp butter and a dash of salt and pepper to the chicken.  Add
the onion and zucchini to the other pan. Add 2 tbsp soy sauce, 1  tbsp
butter and a dash of salt and pepper. Saute the vegetables as  long as
the chicken is cooking, being sure to stir both pan often.  When the
chicken has sauteed for about 2 minutes or when it appears  white on
all sides, slide the meat 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  butter plus a
dash of salt and pepper. Continue to stir both pans.  After 6 to 8
minutes, or when the chicken is done, sprinkle 1 tsp  sesame seeds over
the chicken, then mix the chicken with the  mushrooms. Spoon the
chicken mixture in 4 even portions on 4 plates  next to 4 even portions
of the vegetables from the other pan. Pour  the bean sprouts into the
same pan in which you cooked the vegetables  and cook over high heat.
Add 2 tbsp soy sauce, 1 tbsp butter and a  dash of salt and pepper.
Cook the sprouts for only a minute or two,  or until they have
tenderized. Just before you serve the sprouts,  sprinkle 2 tsp sesame
seeds on them. Serve the sprouts next to the  chicken and vegetables
with mustard sauce and ginger sauce on the  side.  Recipe by: Top
Secret Restaurant Recipes by Todd WIlbur  Posted to MC-Recipe Digest by
Meg Antczak <meginny@frontiernet.net>  on May 11, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 441 Calories From Fat: 217 Total Fat: 24.6g Cholesterol: 103.6mg Sodium: 2048.4mg Potassium: 1072.6mg Carbohydrates: 18.1g Fiber: 4g Sugar: 11.1g Protein: 39.2g