Hibachi Chicken & Fried Rice

By kimvess

This hibachi styled dish is a complete meal with chicken, veggies, fried rice and bean sprouts. The flavors are amazing and it's good for you.

Ingredients

• HIBACHI CHICKEN:
• 1 1/2 pounds 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
• 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
• 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
• HIBACHI BEAN SPROUTS:
• 1 tablespoon butter
• 1 tablespoon soy sauce
• 3 cups bean sprouts

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from food.com

Preparation

Step 1

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.