Chicken and Shrimp Hibachi with Yum Yum Sauce

Ingredients

• 1/2 cup Mayonnaise (regular, full‑fat)
• 2 tablespoons Unsalted Butter (melted)
• 1 tablespoon Rice Vinegar
• 1 teaspoon Granulated Sugar
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Paprika
• 1 teaspoon Tomato Paste (for a subtle tomato flavor; ketchup can be used instead)
• 1 tablespoon Water
• 2 tablespoons Soy Sauce (low‑sodium if preferred)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger Paste (or 1/2 tsp ground ginger)
• 1 tablespoon Brown Sugar
• 1 teaspoon Sesame Oil (toasted for flavor)
• 1 tablespoon Oyster Sauce
• 1 pound Chicken Breast (diced into 1‑inch cubes)
• 12 pieces Shrimp, peeled and deveined (large, about 0.5 lb total)
• 1 medium Yellow Onion (diced)
• 3 stalks Green Onions (Scallions) (whites and greens separated, whites used in sauce)
• 1/2 teaspoon Salt (for seasoning shrimp and chicken)
• 1/2 teaspoon Black Pepper (for seasoning shrimp and chicken)

Instructions

1. Prepare Yum Yum Sauce

   In a mixing bowl combine mayonnaise, melted butter, rice vinegar, granulated sugar, black pepper, garlic powder, paprika, tomato paste, and water. Stir until smooth and creamy.

   Time: PT5M

2. Store Yum Yum Sauce

   Transfer the sauce to a clean squirt bottle or small jar. Refrigerate until ready to serve.

   Time: PT2M

3. Make Hibachi Sauce

   In a small bowl whisk together soy sauce, minced garlic, ginger paste, brown sugar, sesame oil, and oyster sauce until the sugar dissolves.

   Time: PT5M

4. Prep Aromatics

   Dice the yellow onion. Slice the green onions, keeping the white parts separate from the green tops.

   Time: PT5M

5. Season Shrimp

   Place the shrimp in a bowl, sprinkle with 1/2 tsp salt and 1/2 tsp black pepper, and toss to coat evenly.

   Time: PT2M

6. Season Chicken

   Season the diced chicken breast with 1/2 tsp salt and 1/2 tsp black pepper; toss to distribute.

   Time: PT2M

7. Cook Chicken

   Heat the skillet over medium‑high heat, add a drizzle of oil, then add the chicken. Cook, stirring occasionally, until browned on all sides (about 5‑6 minutes). Remove chicken and set aside.

   Time: PT8M

   Temperature: Medium‑high heat

8. Sauté Aromatics

   In the same skillet add a little more oil if needed. Add the white parts of the green onions and sauté for 1 minute, then add the diced yellow onion and remaining green onion whites. Cook until translucent, about 2‑3 minutes.

   Time: PT3M

   Temperature: Medium‑high heat

9. Add Hibachi Sauce

   Pour the prepared hibachi sauce over the aromatics. Stir and let it simmer for 1‑2 minutes to meld flavors.

   Time: PT2M

   Temperature: Medium heat

10. Return Chicken to Pan

    Add the browned chicken back to the skillet, toss to coat with the sauce, and cook for another minute.

    Time: PT2M

    Temperature: Medium heat

11. Cook Shrimp

    Add the seasoned shrimp to the skillet. Cook, stirring, for 3‑5 minutes until the shrimp turn pink and are no longer translucent.

    Time: PT4M

    Temperature: Medium heat

12. Finish and Serve

    Transfer the chicken‑shrimp hibachi mixture to a serving plate. Drizzle or squirt the homemade yum yum sauce on top. Serve immediately with fried rice or noodles.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g