Hibachi Chicken With Fried Rice And Vegetables Recipes

HIBACHI CHICKEN

Steps:

• Mix all the ingredients together and store in the fridge until ready to use.
• In a wok or Dutch oven over high heat, add in olive oil and melt the 1 tbsp butter.
• Once the Dutch oven is hot, add the diced chicken.
• Season with salt and pepper and cook until no longer pink, for 5-6 minutes.
• Add the soy sauce, hoisin sauce, mirin, garlic, and honey.
• Stir until the chicken has been coated and the sauce as thickened to your liking.Set aside the chicken.
• In the same pan (no need to clean any leftover sauce off), add in the olive oil and ½ tbsp butter.
• Once the butter has melted, add in the onions, mushrooms, and zucchini.
• Stir fry for a minute before adding in the soy sauce.
• Continue to stir fry until the vegetables as softened to your liking.
• In a wok on high heat, melt 1 tbsp butter and add in the minced garlic.
• Sauté the garlic for half a minute and then add in the rice, soy sauce, and oyster sauce.
• Sauté until the rice has heated through.
• Make a well in the middle of the rice and add in the eggs. Scrambling it until it's almost fully set.
• Stir to combine everything before adding in the peas and stirring until the peas have been heated through.

PERFECT HIBACHI CHICKEN

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!

HIBACHI CHICKEN WITH FRIED RICE AND VEGETABLES

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.

HIBACHI CHICKEN & FRIED RICE RECIPE - (3.9/5)

Steps:

• Cook your 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 bite 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 to 8 minutes or until done. Do not clean skillet. You'll be reusing it for the fried rice. Hibachi Veggies: Cut the onion into thin slivers and quarter the zucchini. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the onion, zucchini, butter, soy sauce, salt, and pepper. Sauté veggies for 6 to 8 minutes or until tender. Don't clean skillet. You'll be using it for the bean sprouts. The oil that is left over will also be used for the bean sprouts. Hibachi Fried Rice: Chop the onion. Heat vegetable oil on medium high in the same skillet or wok you used earlier to prepare the chicken. Add the onion and sauté, 3 to 4 minutes or until tender. Add the bean sprouts. Sauté for 1 to 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 the same skillet or wok you used earlier to cook the veggies in. Add the soy sauce and bean sprouts. Sauté for 1 to 2 minutes.