Hibachi Chicken with Fried Rice and Vegetables

Hibachi chicken veggies and rice on a white plate

Hibachi Chicken with Fried Rice and Vegetables

A restaurant-style hibachi dinner complete with fried rice, tender chicken, veggies, and slightly spicy mustard sauce.

Prep: 15

Cook: 20

Total: 35

Yield:6

Equipment

2 large skillets or woks
standard blender

Ingredients

For the Fried Rice

2 tablespoons avocado oil
½ cup white onion diced
1 cup frozen vegetables
2 large eggs
4 cups rice cooked, cool to the touch
4 tablespoons butter
4 tablespoons soy sauce

For the Hibachi Chicken

1 ½ teaspoons sesame oil
1 tablespoon avocado oil
1 pound chicken breast cut into bite-sized pieces
3 tablespoons soy sauce
1 tablespoon butter
2 teaspoons lemon juice fresh
salt
pepper

For the Hibachi Vegetables

1 ½ teaspoons sesame oil
1 tablespoon avocado oil
1 zucchini large, quartered and cut into 2" pieces
1 white onion large, halved and cut into ½" pieces
2 cups baby bella mushrooms about 8 ounces, quartered
1 tablespoon butter
1 tablespoon soy sauce
salt
pepper

For the Mustard Sauce

1 tablespoon sesame seeds preferably lightly toasted
2 tablespoons dry mustard
2 teaspoons honey
4 tablespoons soy sauce
½ cup half-and-half
1 tablespoon hot water
1 clove garlic minced

Instructions

For 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. 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 and Vegetables (Made Simultaneously)

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.

For the Mustard Sauce

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.

Notes

For the best fried rice: Do not cook rice immediately before making fried rice. Leftover or precooked rice from the store works best.
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.
To make grain-free: Substitute rice with cauliflower rice.

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving out of 6 using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition

Recipe By:Cheryl Malik