HIBACHI CHICKEN WITH WASABI SAUCE AND PICKLED ONIONS

Ingredients Weight Measure
Chicken, breast, 6 oz. 12 ea.
Onions 32 oz.
Vinegar, white 6 oz.
Vinegar, red wine 6 oz.
Sugar 2 oz.
Mustard seed 2 tsp.
Celery seed 1/4 tsp.
Lemon, juice 2 ea.
Teriyaki sauce 16 oz.
Ketchup 16 oz.
Apricot preserves 1/2 cup
Honey 3 Tbsp.
Garlic, minced 2 tsp.
Ginger, minced 2 tsp.
Sugar, brown 1/4 cup
Wasabi powder 1 tsp.
TABASCO® brand Habanero Sauce 2 Tbsp.
Vinegar, rice wine 1 1/3 Tbsp.
Salt, to taste

Method

  1. Soak onions overnight in cold water.
  2. Mix vinegar, sugar, lemon juice and mustard seed together and bring to a simmer.
  3. Add onion to warm brine and cool.
  4. Combine celery seed, teriyaki sauce, ketchup, apricot preserves, honey, garlic, ginger, Wasabi powder, TABASCO® brand Habanero Sauce and brown sugar. Mix well.
  5. Grill chicken breast.
  6. Top grilled chicken breast with Wasabi Sauce and pickled onions.

Yield: 12 Servings