Chicken breast grilled and finished with fresh lemon.
Benihana Hibachi Chicken with Mushrooms and Zucchini
4 boneless, skinless chicken breast halves, sliced into bite sized pieces
2 medium zucchini, sliced in bite-sized pieces [I sliced them into half-moons, about 1/2-inch thick]
2 cups sliced mushrooms
salt, pepper to taste
2 teaspoons lemon juice
Pour 1 Tbs oil in a large frying pan over medium-high heat. Add chicken breasts and cook on one side until browned. Flip, then add 1 Tbs butter, 1 Tbs soy sauce, and a dash of salt and pepper. Cook until no longer pink in the middle and browned on both sides. Add lemon juice, give pan a swirl, then remove chicken from pan and cover with foil. Add 1 Tbs butter to empty pan, then add zucchini and 1 Tbs soy sauce (or more to taste), and a dash of salt and pepper. Saute zucchini, stirring frequently, until crisp-tender (or softer, if that's how you like them). Remove from pan, cover with foil. Then add 1 more Tbs butter (or less, if you are so inclined—this recipe is forgiving) to pan, add mushrooms, and sprinkle the tiniest bit of soy sauce over them. Add a dash of salt and pepper, then saute until golden (but still moist). On large serving plate, pile chicken, mushrooms, and zucchini separately and decoratively. Serve with Fried Rice.