If you don't have the room for a proper bbq a hibachi is great way to enjoy bbq'ed goodness with out the big commitment, and they're easy on the wallet as well. We bought ours at Canadian Tire for under $30 bucks. They do take some time to get used to however, but with all cooking comes a learning curve. I have to admit i'm not the best at using mine - I usually make my man do the hibachi grilling. I' still used to cooking with a gas grill from my last apartment. This recipe can be made by roasting or pan frying as well, but nothing beats the smokiness you get when you grill with charcoal. INGREDIENTS: Sticky Chicky with bbq'ed veg.
3 servings: prep 10 mins cook 20 mins
6 boneless skinless chicken highs
3 bunches of shiitake or oyster mushrooms
2 large green zucchini - thinly sliced
2 large summer squash - thinly sliced
2 red pepper - cut into 2 inch strips
1 clove garlic - minced
2 tbs soy sauce
2 tbs hoisin sauce
2 tbs honey
1 tsp sesame oil
pinch cayanne pepper
2 scallions - fine chop
sesame seeds - optional
bunch cilantro - chopped
PREP: for sesame sticky chicky: in a bowl combine garlic, soy, hoiien, honey, cayanne, scallions, cilantro, sesame oil. Brush mixture onto chicken and let sit (you can marinate over night). Cut veg. for the zucchini and squash use a mandolin if you have to cut super thing and brush with olive oil s&p.
COOK: bbq veg first until tender - 5-6 mins. then bbq chicken 4 mins per side brushing extra sauce on to the chicken if there is any left.
SERVE: plate the zucchini and squash around the plate with the chicken layered between the peppers and mushrooms in the center.