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Hibachi Chicken with Fried Rice and Vegetables


Hibachi Chicken with Fried Rice and Vegetables

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

Ingredients

6 tablespoons butter divided
12 tablespoons soy sauce divided
4 tablespoons avocado oil divided
3 teaspoons sesame oil divided
pepper
salt

Fried Rice

1 cup frozen vegetables
1/2 cup white onion diced
4 cups rice cooked, cool to the touch
2 eggs large

Hibachi chicken

2 teaspoons lemon juice fresh
1 pound chicken breast cut into bite-sized pieces

Hibachi vegetables

1 white onion large, halved and cut into 1/2" pieces
1 zucchini large, quartered
2 cups baby bella mushrooms quartered, about 8 ounces

Mustard sauce

1 clove garlic minced
1 tablespoon sesame seeds preferably lightly toasted
2 tablespoons dry mustard
1/2 cup half and half
2 teaspoons honey
1 tablespoon water hot

Instructions

  1. Make 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.
  2. 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.
  3. Make the chicken and vegetables at the same time.
  4. For the chicken: Heat 1 1/2 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.
  5. For the vegetables: In a separate large skillet or wok, heat 1 1/2 teaspoons sesame oil and 1 tablespoon avocado oil on medium high heat. Add sliced onion, baby bella mushrooms, zucchini, 1 tablespoon butter, salt, and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.
  6. For the mustard sauce: Lightly toast sesame seeds if desired. (See note.) Blend sesame seeds, dry mustard, 2 teaspoons honey, half and half, hot water, 1/4 cup soy sauce, and minced garlic in blender.

Recipe Notes

  • For mustard sauce: Lightly toasting sesame seeds will enhance the flavor, but it is not necessary. Mustard sauce can be made ahead of time and stored in the refrigerator.
  • For the best fried rice: Do not cook rice immediately before making fried rice. Leftover or precooked rice from the store works best.
  • To make grain-free: Substitute rice with cauliflower rice.


This article is adapted from this site.

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