Sunday, March 30, 2014

Crock Pot Hibachi Chicken & White Sauce Recipes

This isn't a common recipe on the web. Sure, there are lots of recipes for Hibachi, but VERY FEW for crockpots. So I wasn't really sure what I was going to get when I dumped all the ingredients into a gallon ziplock the night before. Here's the original recipe from Designed by Dawn Nicole. Here's my version.

  • 2 pounds boneless skinless chicken thighs (breasts work too), trimmed of fat and cut into bite size pieces
  • 1/2 cup soy sauce
  • 1/3 cup packed brown sugar
  • 2 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1/2 cup thinly sliced scallions (optional)
  • 1 tbsp toasted sesame seeds (optional)
  • 4-6 cups white rice (can be made ahead of time and frozen)
  • 1 onion, medium and sliced
  • 1 zucchini, large and sliced
  • 1 cup mushrooms
  • 1 cup cabbage or baby bok choy
  • 2 tbsp oil for frying
  1. Combine chicken, soy sauce, brown sugar, sesame oil, and garlic in gallon bag. (Can be made ahead of time and frozen.)
  2. Toss contents of bag into crockpot on HIGH for 2 hours. Your chicken may need to cook longer, but CHECK IT at 2 hours. It should definitely not need more than 3 hours.
  3. Meanwhile, steam the onion, zucchini, mushrooms, and cabbage. (I don't really care for cabbage, so I just stuck with the other 3 for steaming.) When finished, toss into the crockpot to soak up some of that sweet sauce!
  4. Fry your white rice in a bit of soy sauce for flavor and color.
  5. Plate your crockpot creation over fried rice.
Clearly, you're missing the best part of the meal if you stop here. Please read on! Drizzle (or POUR if you're me) the coveted white sauce over the plate. Here's the recipe I used for mine. It makes just over a cup of sauce. You MIGHT have some left over after the meal depending on how much you love white sauce.

  • 1-1/4 cup Hellman's mayo (HAS to be Hellman's)
  • 1/4 cup water
  • 1 tbsp butter, melted
  • 1 tsp tomato paste (HAS to be paste)
  • 1 tsp white sugar
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • dash cayenne pepper (you can get away with skipping this, but it won't be perfect)
  1. Combine all ingredients and wisk together.
  2. Refrigerate overnight. (But in a pinch, you can make it an hour before.)
  3. Serve room temp.


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