HIBACHI CHICKEN AND FRIED RICE
This is a recipe for a full hibachi style meal. It includes the chicken, veggies, fried rice, and bean sprouts. My husband and I put together a combination of recipes that we found on the interenet and created this one. It is very good for a night in, when you do not wish to pay the expensive prices at the Japanese steak house.
Provided by jessicapowers
Categories Japanese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 30
Steps:
- Note: Cook the rice first, so that it has time to cool down before you fry it. Cook the chicken and veggies at the same time in two separate skillets or woks. Make sure to keep the chicken and veggies warm while you cook the fried rice and bean sprouts.
- Hibachi Chicken.
- Cut the chicken breast up into bit sized pieces. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the chicken, soy sauce, butter, lemon juice, salt, and pepper to the skillet. Sauté the chicken for 6-8 minutes or until no longer pink.
- Note: Do not clean skillet. You will reuse this skillet for the fried rice.
- Hibachi Veggies.
- Cut the white onion into slivers. Quarter the zucchini. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the white onion, zucchini, butter, soy sauce, salt, and pepper. Sauté veggies for 6-8 minutes or until veggies are tender.
- Note: Do not clean skillet, you will use the same skillet for the bean sprouts. The oil that is left over will be used for the bean sprouts.
- Hibachi Fried Rice.
- Chop the onion. Heat vegetable oil on medium high in large skillet or wok (use the skillet or wok you cooked the chicken in earlier). Add the onion and sauté. Sauté onion for 3-4 minutes or until almost tender enough to eat. Add the bean sprouts. Sauté for 1-2 minutes. Move the vegetables to the side of the pan. Add the eggs, lightly scramble as you add them to the skillet. Once scrambled add the rice and butter. Cook for 5 minutes, stirring frequently. Add the soy sauce and cook an additional minute.
- Hibachi Bean Sprouts.
- Melt the butter in a large skillet or wok (use the skillet or wok that you cooked the veggies in earlier). Add the soy sauce and bean sprouts. Sauté for 1-2 minutes.
HIBACHI CHICKEN
Japanese style Hibachi Chicken made with sautéed vegetables served over rice and topped with YUM YUM SAUCE! An easy dinner that's better than takeout.
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 19
Steps:
- Heat 1 teaspoon oil and 1 teaspoon sesame oil over medium-high heat in a large skillet or wok. Add chicken and season with salt, and pepper. Cook one minute. Add 1 Tbsp butter, 1 Tbsp soy sauce and garlic to skillet and sauté, until cooked through. set aside and cover with foil.
- In the same pan, heat half the oils for vegetables. Add half of the vegetables. Cook on high for 1 minutes. Add 1/2 Tbsp butter, 1 Tbsp soy sauce, and salt and pepper. Sauté until fork-tender-do not overcook. Set aside, and repeat steps with remaining vegetables.
- Serve chicken and vegetables over rice, with sauce on the side for dipping.
- For the sauce:
- Mix all ingredients together and whisk until well combined.
- Refrigerate overnight or at least for 8 hours prior to serving.
Nutrition Facts : Calories 327 kcal, Carbohydrate 9 g, Protein 40 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 124 mg, Sodium 659 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
JAPANESE STEAKHOUSE HIBACHI CHICKEN AND STEAK WITH VEGTABLES
My family used to celebrate every major event at this hole in the wall family owned Japanese steakhouse that closed down so rationally I had to start making it at home to survive. This recipe has become my family's absolute favorite and hopefully it will be for your family too
Provided by calleyfornia
Categories Chicken Breast
Time 1h5m
Yield 4 , 4 serving(s)
Number Of Ingredients 29
Steps:
- Bring 2 1/2 cups water to a rolling boil. Once boiling, add the 2 Cups rice and remove form heat, cover and simmer for 20 minutes. Then remove cover and let stand 5 minutes for rice to absorb remaining water.
- While waiting for the water to boil and rice to simmer, add all the ingredients for the white sauce in a medium bowl, whisk together and chill covered until ready to serve.
- Hibachi Chicken or Steak: Slice the meat and vegetables into bite size pieces. Spread 1 Tb vegetable oil in 2 separate large skillets over medium high heat. Now in one large skillet, melt 1 TB butter and then add 1 TB soy sauce and the chicken or steak and saute over medium/high heat and add a dash of salt and pepper. Stir often.
- In the other large skillet, add portions of the bite sized vegetables (onion and zucchini, not mushrooms) with 1 TB butter, 2 TB soy sauce, dash salt and pepper. (1 TB butter, 2 TB soy sauce, dash salt and pepper for each 1 to 2 cup portion, or unless the portions are small use like 1/2 the ingredients). Cook each portion for about 7 to 8 minutes or until desired tenderness. Cook in portions unless you have a hibachi grill or large enough skillet to cook all the vegetables at once. Stir occasionally. I'm usually cooking for 6 so I have to cook portions separately or else half the vegetables will end up being over cooked while the other half is not cooked at all. Once you've made this recipe more than once you will be able to cook more at a time, just don't overwhelm yourself.
- When the chicken (add a little lemon juice at the end) or steak is done, add mushrooms and 1 TB butter, 1 TB soy sauce or more if you have decided to cook a lot of mushrooms.
- Continue to stir both pans.
- Spoon the vegetables into even portions onto everyone's plates, and the meat into even portions then use one of the meat or vegetable's now empty skillet for the rice.
- Toss the scrambled eggs, grated carrots, peas, diced onion with the cooked rice and melt about 1 1/2 or 2 TB butter in the skillet and spoon (slotted spoon) the rice mixture over into the skillet with melted butter, frying it over medium high heat. Add soy sauce and salt and pepper. Cook for about 8 or so minutes stirring as often as you can to keep rice from burning.
- Serve in even portions to everyone's plates.
- Serve white/orange dipping sauce as you'd like. In my family we use generous amounts over the entire plate.
Nutrition Facts : Calories 927, Fat 45, SaturatedFat 17.8, Cholesterol 254.8, Sodium 2894.6, Carbohydrate 74.7, Fiber 7.3, Sugar 16.7, Protein 57.5
PERFECT HIBACHI CHICKEN
This Hibachi Chicken is just like the kind you get at Benihana - it's a delicious Japanese-inspired dish served with fried rice and sautéed vegetables.
Provided by Taylor Stinson
Categories Main Course
Time 50m
Number Of Ingredients 22
Steps:
- Mix together ingredients for hibachi chicken in a small bowl, then pour over chicken. Cook chicken with sauce in a large skillet over med-high heat for 10 minutes or so, stirring occasionally until fully cooked through. Remove from pan and wipe pan clean.
- Meanwhile, cook rice in a rice cooker or on the stovetop according to package directions. Alternatively, make rice up to 2 days before. Mix ingredients for mustard sauce together at the same time.
- After chicken is finished cooking, add olive oil to the pan, then add vegetables and season with salt & pepper and soy sauce, cooking for 5 minutes or so until veggies are tender-crisp. Remove from heat and set aside.
- Melt butter in the same pan, then saute garlic for 30 seconds until fragrant. Add in rice and soy sauce, cooking for 5 minutes until rice is heated through. Make a hole in the center of rice and crack in egg, scrambling until egg is just set. Toss rice and stir in green onions, then remove from heat and plate rice along with chicken and vegetables.
- Serve chicken, rice and vegetables with mustard sauce on the side, then serve and enjoy!
Nutrition Facts : Calories 499 kcal, Carbohydrate 37 g, Protein 33 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 133 mg, Sodium 2106 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
BEST HOMEMADE HIBACHI RECIPES: HIBACHI FRIED RICE (+MORE GREAT RECIPES!)
All of my Hibachi Recipes for making hibachi at home, from chicken and beef main dishes to hibachi fried noodles, rice, vegetable sides, salad dressing, and addictive dipping sauces! Fan-favorite hibachi dinners like hibachi chicken, hibachi noodles, Benihana's authentic salad dressing, and much more!!
Provided by Angela
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Combine ingredients in a jar or squeeze bottle that you can seal with a lid to shake up the contents, and for storing any unused portion ( if desired ).
- Shake container before using to cook hibachi style foods, such as this hibachi fried rice, noodles, vegetables, chicken, steak, or seafood.
- Set all prepared ingredients near workspace as this is cooked on high heat. Using a large wok is preferable, but a large skillet or frying pan will work. Bring wok or skillet to high heat with hibachi cooking oil blend or alternative ( cottonseed, canola, peanut oil ).
- Cook the egg in the heated oil, quickly breaking the cooked egg apart and moving to the sides once cooked. Add vegetables and saute for about 2-3 minutes. *Reduce heat in small increments as needed if cooking too hot.
- Heat butter for 10-20 seconds in the microwave and stir in the soy sauce ( add garlic or garlic powder, if desired ).
- Add the cooled rice to the wok or frying pan, then the butter sauce. Fry for an additional 5 minutes, or until the rice and vegetables are well combined, coated with butter, and everything is heated through.
- Serve immediately, garnish with sliced green onion or sesame seeds.
Nutrition Facts : Calories 319 kcal, Carbohydrate 52 g, Protein 7 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 45 mg, Sodium 562 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HIBACHI CHICKEN WITH FRIED RICE AND VEGETABLES
A restaurant-style hibachi dinner complete with fried rice, tender chicken, veggies, and slightly spicy mustard sauce.
Provided by Cheryl Malik
Categories Dinner Main Course
Time 35m
Number Of Ingredients 31
Steps:
- 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: 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.
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 871 kcal, Carbohydrate 113 g, Protein 33 g, Fat 31 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 148 mg, Sodium 1586 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 17 g
15 BEST WAYS TO COOK HIBACHI AT HOME
These homemade hibachi recipes are totally restaurant-worthy! From shrimp to steak to veggies and noodles, bring the hibachi experience right into your own home.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a hibachi recipe in 30 minutes or less!
Nutrition Facts :
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