Hibachi Chicken and Japanese Ginger Sauce

Get the chopsticks ready and prepare to be transported to your favorite Japanese restaurant...think Kyoto's...Benihana's...
When I stumbled upon this copycat recipe years ago I can't tell you how thrilled i was as this tasted just like the chicken and ginger sauce prepared at these establishments! It only takes about 15 minutes from start to finish and yields a restaurant meal in the coziness of your own home!

Ginger Sauce:
Blend on low speed for 30 seconds in your blender:
1/4 cup (or a little more) chopped onion
1/4 cup soy sauce
1 clove garlic
1/2 oz. fresh ginger root ( nickel sized slice, peeled and chopped)
Juice of 1/2 lemon (about 2 Tab.)
1/2 tsp. sugar
1/4 tsp. white vinegar
Chill before serving for best flavor (but not necessary if you are pushed for time).

Hibachi Chicken
Heat a wok or large frying pan with 2 Tab. oil, 4 Tab. butter and 6 Tab. soy sauce.
Add 4 chicken breasts, cut into bite sized chunks and cook until done. Sprinkle with 2 tsp. of fresh lemon juice and set aside off the heat. Add to pan - one large onion, sliced. Cook until onion softens then add 2 medium zuchinnis, sliced; and cook another 2 minutes and then add 2 cups sliced mushrooms. Lastly add 6 cups of bean sprouts. Serve vegetables with chicken and ginger sauce on side or poured over the top. We love this with steamed rice or Japanese fried rice.