P1: Japanese Hibatchi - 6g, White Sauce, 4g

I absolutely love hibatchi. And nothing goes better with hibatchi than the typical Japanese White Sauce! (also known as shrimp sauce, and probably some other names that I'm unaware of)

In case you can't find this white sauce in your local grocery store (Harris Teeter carries 2 different types), I will include the recipe I used over this past weekend.

*Warning: Those of you who are used to having rice piled high with this dish will miss that - but it's ok... you will SURVIVE! Once you add the white sauce, you won't notice that it's missing. And since you're omitting the carbs, you can technically have twice the service size of veggies & chicken, fill yourself up, and still have a very satisfying meal.

Hibatchi/Stir Fry Ingredients: (may vary, depending on your vegetable preference)

2 C cubed boneless, skinless chicken breasts
1 C zucchini, chopped relatively the same size as your chicken pieces
1 C broccoli
1 large onion, chopped
1 C sliced baby bella mushrooms
1/2 C sliced carrots

3 Tbsp soy sauce
1 Tbsp sesame seed oil
2 Tbsp vegetable oil/olive oil
1 Tbsp butter


Start by warming your wok/skillet, and adding the condiments (all but 1 Tbsp vegetable oil).  Once the skillet is warm (butter has melted) add your chicken and saute for about 2 minutes. 

Next, add your vegetables, and cook with the remaining oil until the chicken is done (time depends on the size of your chicken cubes).

It's as simple as that!

Now, onto the white sauce:

Ingredients: 4g/serving - makes about 5 servings (depending on your obsession)

1 1/4 C mayo

1/4 C water

1 tsp tomato paste 

1 Tbsp butter (melted) 

1 tsp sugar

1/2 tsp garlic powder

1/4 tsp paprika

1 dash cayenne pepper

Mix all ingredients thoroughly, and there you have it - your Japanese steak house white sauce!