Hibachi Chicken with Fried Rice

This recipe is a full hibachi chicken dinner at home! With restaurant-style sautéed veggies, fried rice, and super tender chicken, this hibachi recipe is served with a spicy mustard dipping sauce that really transports you to the Japanese steakhouse!

Ingredients

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

Fried Rice

• 1/2 cup white onion diced
• 1 cup frozen vegetables

Hibachi Chicken with Fried Rice

• 2 eggs large
• 4 cups rice cooked, cool to the touch

Hibachi chicken

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

Hibachi vegetables

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

Mustard sauce

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

More Recipes Here https://40aprons.com/

Share this post