Hibachi Chicken

Because I can't seem to get the whole family together long enough to go to a restaurant. I am making a night of Benihana food at home. Usually we go out and get sushi, the ginger salad, hibachi chicken and teriyaki steak. I am making the meat for the boys and sticky rice as well for us girls. Hibachi chicken is very easy to make. Anyone can do it. 4 Skinless boneless chicken breasts

1 lg Onion
2 md Zucchini (I do one, because Randy is really the only one that eats it)
2 c Mushroom
2 tb Vegetable oil
6 tb Soy sauce
4 tb Butter
Salt
Pepper
2 ts Lemon juice
3 ts Sesame seeds

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 al dente (if you like mushy ones... then go right ahead, I however do not), 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.