Hibachi Chicken & Shrimp

Many of my blog posts, you will find, will be retroactive attempts to document previous entrees I've cooked before I started blogging. I wish I had the gumption to cook every night, but that's just not realistic. I mostly cook big meals and munch on leftovers for as long as I can. I'm a firm believer in leftovers, plus it keeps me from having to spend money on lunch and dinner everyday... which gets expensive, trust me!

So this Hibachi Chicken & Shrimp recipe is yet another modified version of what I found online. The original recipe can be found
here, but I included my tried and true version below along with some photos. The extra ginger gives it a nice kick. This beats spending money at a Japanese restaurant any night! Let me know what you think.... Enjoy!

Hibachi Chicken & Shrimp
1 pound chicken breasts, cut into 1 inch chunks
1/2-1 pound of shrimp, peeled (I used precooked, frozen)
1 medium yellow onion, cut into chunks
2 small zucchini, cut into chunks

12-15 small mushrooms, cut into chunks

2 cups cooked brown rice (you could use white, but brown tastes better)

Marinade/Sauce

1/2 cup soy sauce
1/4 cup olive oil
1/4 cup water
2 tablespoons sesame seeds
1 teaspoon sugar
4 garlic cloves, minced
1 tablespoon ground ginger
3/4 teaspoon salt (optional)
1/8 teaspoon cayenne pepper

Juice of 1/2 small lemon

Mix all marinade ingredients together and pour half over chicken (don’t marinate the shrimp). Let marinate in the refrigerator at least one hour before hand. Reserve the other half of marinade to use as sauce.

In a large frying pan, heat 1 tablespoon of olive oil and add chicken and onions. Sauté until onions are tender and chicken is nearly cooked. Add zucchini, mushrooms, and shrimp. Let cook, stirring often, until zucchini is tender-crisp and shrimp is pink. Pour about 1/4 cup of reserved sauce into the pan and cook and stir until all ingredients are coated. Remaining sauce may be stirred into rice or used as sauce if desired. Serve the rice onto dinner plates and top with chicken, shrimp and vegetables.