Bennihana Habachi Chicken

Course : Chicken
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4 piece chicken breast halves boneless skinless -- cubed
1 large onion
2 medium zucchini sliced into long thin strips
2 cup mushrooms sliced
2 tablespoons vegetable oil
6 tablespoons soy sauce
4 tablespoons butter
1 Teaspoon salt
1/2 Teaspoon pepper
2 Teaspoon lemon juice
3 Teaspoon sesame seeds toasted
6 cup bean sprouts

Preparation / Directions:

Spread 1 Tablespoon of oil in a large frying pan over medium/high heat. Begin by sautéing the sliced chicken in one of the pans. Add to chicken 1 TBSP of soy sauce, 1 TBSP of butter, dash of salt and pepper. When the chicken has sautéed for about 2 minutes or when it appears white on all sides, slide the chicken to one side of the pan, pour lemon juice on it, then add the mushrooms to the other side of the pan. Spread 1 Tablespoon of oil into another pan over medium/high heat. Add: onion, zucchini, 2 TBSP soy sauce, 1 TBSP butter, dash of salt and pepper. Sauté the vegetables as long as the chicken is cooking. Be sure to stir both pans often. 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, 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 teaspoons of toasted sesame seeds on them.

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