Hibachi Chicken With Fried Rice And Vegetables

 

Hibachi Chicken With Fried Rice And Vegetables

This recipe is a full hibachi chicken supper at home! With café style sautéed veggies, seared rice, and very delicate chicken, this hibachi recipe is presented with a zesty mustard plunging sauce that truly moves you to the Japanese steakhouse!


Ingredients


For the Fried Rice

2 tablespoons avocado oil

½ cup white onion diced

1 cup frozen vegetables

2 large eggs

4 cups rice cooked, cool to the touch

4 tablespoons butter

4 tablespoons soy sauce


For the Hibachi Chicken

1 ½ teaspoons sesame oil

1 tablespoon avocado oil

1 pound chicken breast cut into bite-sized pieces

3 tablespoons soy sauce

1 tablespoon butter

2 teaspoons lemon juice fresh

salt

pepper


For the Hibachi Vegetables

1 ½ teaspoons sesame oil

1 tablespoon avocado oil

1 zucchini large, quartered and cut into 2" pieces

1 white onion large, halved and cut into ½" pieces

2 cups baby bella mushrooms about 8 ounces, quartered

1 tablespoon butter

1 tablespoon soy sauce

salt

pepper


For the Mustard Sauce

1 tablespoon sesame seeds preferably lightly toasted

2 tablespoons dry mustard

2 teaspoons honey

4 tablespoons soy sauce

½ cup half-and-half

1 tablespoon hot water

1 clove garlic minced



Instructions 

For the Fried Rice

Heat 2 tablespoons avocado oil on medium high in a large skillet or wok. Add diced onion and frozen vegetables, and sauté until onions are almost translucent, about 3 minutes. Move the vegetables to the side of pan. Crack eggs into pan and scramble with a spatula until cooked through and fully scrambled.

 

Add 4 cups cooked rice and 4 tablespoons butter. Cook for 5 minutes and stir frequently. Add 4 tablespoons soy sauce and cook 1 additional minute. Pack fried rice firmly into bowls to keep hot. 

For the Chicken and Vegetables (Made Simultaneously)

For the chicken: 

Heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil in same skillet or wok used for fried rice. Add chicken, 3 tablespoons soy sauce, 1 tablespoon butter, lemon juice, salt, and pepper to skillet. Cook chicken until it is no longer pink, about 5-7 minutes. Stir only once or twice so chicken will brown.

 

For the vegetables:

 In a separate large skillet or wok, heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil on medium high heat. Add sliced onion, baby bella mushrooms, zucchini, 1 tablespoon butter, 1 tablespoon soy sauce, salt, and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.

 

For the Mustard Sauce

Lightly toast sesame seeds if desired. (See note.) Blend sesame seeds, dry mustard, 2 teaspoons honey, 4 tablespoons soy sauce, half and half, hot water, and minced garlic in blender.


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