Hibachi Chicken With Yum Yum Sauce
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Prep Time
15 MINS
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Cook Time
20 MINS
- KCals 224
- Carbs 19G
4 Servings
Ingredients
For the Hibachi Chicken
- 420 g chicken breast diced
- 1 clove garlic peeled and crushed
- 2 cm piece of fresh root ginger peeled and grated
- 1 large carrot peeled and sliced
- 1 onion peeled and sliced
- 1 yellow pepper deseeded and sliced
- 1 courgette sliced
- 100 g button mushrooms halved
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp water
- low calorie cooking spray
For the Yum Yum Sauce
- 4 tbsp lighter than light mayonnaise
- 1 tsp soy sauce
- 1 tsp granulated sweetener
- 1 tbsp tomato ketchup
- ½ tsp garlic granules
- 1 tsp paprika
- 1 tsp sriracha sauce
- 2 tbsp water
Instructions
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In a mixing bowl add the hoisin, soy sauce and 2 tbsp water and mix.
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Add the chicken and mix well. Leave to marinate for 20 minutes.
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Spray the wok with low calorie cooking spray, place over a medium to high heat and add the chicken, saving some of the marinade for later.
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Cook chicken for 5 minutes then move to one side and add all of the vegetables, garlic and ginger.
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Add the remainder of the marinade and continue cooking for 10-15 minutes, until chicken is cooked, the juices run clear and there is no pinkness, and the vegetables have softened.
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While the chicken is cooking, place all of the ingredients for the Yum Yum sauce into a mixing bowl and mix well.
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Serve the chicken and vegetables drizzled with the Yum Yum sauce.