Hibachi Chicken and Fried Rice
Ready In: 35 mins
Serves: 4
Ingredients
- for the hibachi chicken
- 1 -1 1⁄2 lb chicken breast
- 1 tablespoon vegetable oil
- 1⁄2 teaspoon sesame seed oil
- 1 tablespoon butter
- 3 tablespoons soy sauce
- 2 teaspoons fresh lemon juice
- 1 dash salt
- 1 dash pepper
- for the hibachi vegetables
- 1 tablespoon vegetable oil
- 1⁄2 teaspoon sesame seed oil
- 1 large white onion
- 1 large zucchini
- 1 tablespoon butter
- 2 tablespoons soy sauce
- 1 dash salt
- 1 dash pepper
- for the hibachi fried rice
- 4 cups cooked rice (cool to the touch)
- 2 tablespoons vegetable oil
- 1⁄2 cup white onion
- 1 cup bean sprouts
- 2 large eggs
- 4 tablespoons butter
- 4 tablespoons soy sauce
- for the hibachi bean sprouts
- 1 tablespoon butter
- 1 tablespoon soy sauce
- 3 cups bean sprouts
Directions
- 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.
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