Hibachi Chicken & Vegetables with Fried Rice
A delicious version of Japanese Hibachi food that you can make right at home. Fried rice with a side of Hibachi chicken, zucchini and onions, served with a side of Japanese white sauce.
Servings: 4 servings
Ingredients
- FOR THE CHICKEN
- 1-1 1/2 lb chicken breast cut into bite sized pieces
- 1 Tbsp vegetable oil
- 1/2 tsp sesame seed oil
- 1 Tbsp butter
- 3 Tbsp soy sauce
- 2 tsp lemon juice
- salt & pepper
- FOR THE VEGETABLES
- 1 large white onion sliced
- 1 large zucchini cut into strips
- 1 Tbsp vegetable oil
- 1/2 tsp sesame seed oil
- 1 Tbsp butter
- 2 Tbsp soy sauce
- salt & pepper
- FOR THE FRIED RICE
- 4 cups cooked white rice (long grain white rice) cool to the touch
- 1 1/2 Tbsp vegetable oil
- 1/2 cup white onion chopped
- 2 large eggs
- 3 Tbsp butter
- 1/4 cup soy sauce
Instructions
- FOR THE CHICKEN
- Heat vegetable oil and sesame seed oil in large skillet or wok on medium-high heat.
- Add chicken, soy sauce, butter, lemon juice, salt and pepper (to your liking) to the skillet.
- Sauté chicken for 6-8 minutes or until no longer pink.
- Move chicken to a covered dish to keep warm and drain excess liquid from the pan. Now move on to the vegetables in the same pan.
- FOR THE VEGETABLES
- Heat vegetable oil and sesame seed oil on medium-high heat.
- Add onion, zucchini, butter, soy sauce, salt and pepper (to your liking) to the skillet.
- Sauté vegetables for 6-8 minutes or until tender.
- Move vegetables to a covered dish to keep warm and drain any excess liquid from the pan. Now move on to the fried rice in the same pan.
- FOR THE FRIED RICE
- Heat vegetable oil on medium-high heat.
- Add the chopped onion and sauté for 3-4 minutes.
- Add eggs and lightly scramble to the side.
- Once scrambled, add rice and butter. Cook for 5 minutes while constantly stirring rice.
- Add soy sauce and cook for an additional minute.
Notes
Chicken:
- You can prep your chicken by cutting it up the night before and storing it in a container in the fridge until you need it.
- Do not overcook or your chicken will become dry. I pulled my chicken up right at the 6 minute mark.
- You can cut into a piece before you pull it up to make sure it's cooked all the way through.
- You can prep your vegetables by slicing/cutting them the night before and storing them in a container in the fridge until you need them. This will save you some time when it's time to cook.
- Do not overcook your zucchini and onions or they will become too soft and mushy.
- I pulled my vegetables up right at the 6 minute mark. They were very tender but still had the slightest little crunch, which is perfect in my opinion.
- I've found that using long grain white rice is the best way to go. That's the kind of rice I always cook with anyway.
- Your rice needs to be cool to the touch or it won't turn out right. It'll be way too soft and mushy.
- It's best to make it the day before so that it can sit in the fridge overnight, or you can make it earlier on the same day that you plan on cooking it. As long as it has time to cool down and sit in the fridge for a little while, it will be good.