YOUR SOLIN GENERATED RECIPE
Hibachi Chicken with Yum Yum Sauce
Sautéed chicken and crisp-tender vegetables seared in a hot pan, served over fluffy jasmine rice with a creamy, tangy drizzle of homemade yum yum sauce.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked jasmine rice
0.5 cup zucchini
0.5 cup yellow onion
1 tsp avocado oil
1 tbsp coconut aminos
0.25 tsp garlic powder
0.25 tsp ginger powder
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp plain Greek yogurt
1 tsp tomato paste
0.5 tsp honey
1 tsp rice vinegar
0.13 tsp smoked paprika
0.13 tsp garlic powder
PREPARATION
In a small bowl, whisk together the plain Greek yogurt, tomato paste, honey, rice vinegar, smoked paprika, and 0.125 tsp garlic powder until the sauce is smooth and creamy.
Cut the chicken breast into bite-sized pieces and season evenly with 0.25 tsp garlic powder, ginger powder, sea salt, and black pepper.
Heat the avocado oil in a large cast-iron skillet or wok over medium-high heat until shimmering.
Add the chicken to the hot skillet in a single layer and sear for 3-4 minutes until golden brown and cooked through.
Remove the chicken from the pan and add the diced zucchini and yellow onion, sautéing for 3-5 minutes until they are crisp-tender and slightly caramelized.
Return the chicken to the skillet, pour in the coconut aminos, and toss everything together for 1 minute to glaze.
Serve the hibachi chicken and vegetables over the cooked jasmine rice and finish with a generous drizzle of the prepared yum yum sauce.