Homemade Hibachi Chicken, Veggies, Noodles, and Yummy Yummy Sauce

Serve with yummy yummy sauce!

Just like Alison, Pete and I usually spend Valentine’s Day cooking in instead of fighting the crowds trying to eat out.  One of our favorite meals is homemade Hibachi chicken with teriyaki noodles and grilled veggies.  We even make a homemade “yummy yummy” sauce like you usually get at the Japanese restaurants.  Hopefully your grilling experience won’t turn out like ours.  Pete started grilling on the small grill behind our apartment building and 5 minutes later the automatic sprinklers came on.  He tried to cover our food with his body so that it didn’t get wet, but there was no stopping it.  He saved our Valentine’s dinner by holding an umbrella over our food while grilling it.  Haha I couldn’t stop laughing at him!  Perfect timing for the sprinklers!

Pete saved our dinner!

You can start prepping this one the day before if you want to get some of it out of the way.

The Day Before:

Make the Yummy Yummy sauce:

3/4 cup mayonnaise

1/8 cup water

1/2 teaspoon tomato paste

1/4 teaspoon garlic powder

1/2 teaspoon sugar

1/8 teaspoon paprika

dash of cayenne pepper


Whisk all ingredients together until smooth.  Refrigerate overnight.

You can make this sauce the night you are using it, but flavors will develop more if left overnight.


Next, marinate  2 chicken breasts in your favorite store-bought teriyaki or asian style sauce.  We use sesame ginger sauce.  Refrigerate overnight.


The Night Of:

Hibachi Chicken:

Heat grill and brush grates with coconut oil.  Grill 2 chicken breasts already marinated in teriyaki sauce (trimmed of any fat) until done.  Brush more teriyaki sauce on a couple times during grilling.


Hibachi Noodles:

Boil desired amount of linguine until done to your liking.  Drain pasta and return to pan over low heat.  Add the same teriyaki sauce you are using on your chicken to the noodles.  Use just enough to lightly coat the noodles.  Stir until heated through.


Grilled Veggies:

Chop up your favorite veggies.  This time we just used zucchini since it was what we had on hand.  Form a small “pan” out of foil for the grill.  Coat foil with coconut oil so the veggies do not stick.  Add veggies and sprinkle with salt, pepper, and garlic powder.  Drizzle with a small amount of coconut oil.  Grill until cooked through, but still crisp.


Serve together with the yummy yummy sauce and enjoy!


What is your funniest grilling disaster?


– Jen


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