Hibachi — something I couldn’t get enough of in college.. We had a little place called Nihon that we would frequent on Sundays after super fun-filled weekends, and somehow that made the weekend’s end more bearable. It was a little fast-service kinda hibachi restaurant, and honestly, I have no idea why it didn’t last, because it was THE place for a short time.
I still feel the same about bittersweet Sundays, and I still agree with my old-self that hibachi makes pretty much everything better — especially when you add some fresh shrimp!
Now in college, I never would have dreamed of cooking my own hibachi meal, but now I figured it wouldn’t hurt to try…
I found this quick 20-minute version of chicken hibachi on a blogger friend Meaghan’s site Cook. Craft. Love. I decided to use shrimp instead of chicken because I just got some super fresh gulf shrimp from Rouse’s, and that’s the version I usually order from the restaurant anyways. I love this recipe because of the minimal amount of prep-work, and the end result came out super flavorful!
I cooked some white rice to use in the recipe, but I’m sure any kind of rice would be delicious. I even let Rocky try this, and he approved — I’m telling you that’s an accomplishment! And here you see I used chives to garnish because I threw my scallions out yesterday! I keep them by the window in a cup, so I ALWAYS have them on hand.. But this batch had about had it.
Before you leave, be sure to check out Meaghan’s site — she has a lot of awesome recipes, including a good amount of baking recipes, and beautiful decorating. Also, she shares some DIY & Crafts for all you DIYer’s out there! Click here to visit Cook. Craft. Love.
- Add butter to the pan over medium high heat and allow to melt. Add garlic and saute for one minute or until fragrant, careful not to let the garlic burn.
- Add chicken and sear on all sides, reduce heat to medium and add Worcestershire, teriyaki, and soy sauces and lemon juice and cook until chicken is cooked through.
- Transfer chicken to a plate and cover with foil to keep warm.
- Add butter and garlic to pan with chicken drippings and saute garlic for one minute or until fragrant, careful not to burn garlic.
- Add rice, Worcestershire, teriyaki, and soy sauces and lemon juice and mix until well combined.
- Reduce heat to medium low and stir constantly until sauce is completely incorporated and absorbed.
- Add chicken back to the pan and stir to incorporate. Serve warm with cold Yum Yum sauce.
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