Hibachi Chicken with Fried Rice

Name: Hibachi Chicken with Fried Rice
Cuisine: Asian, Japanese
Ingredients: • 4 tablespoons avocado oil divided; • 12 tablespoons soy sauce divided; • 3 teaspoons sesame oil divided; • 6 tablespoons butter divided; • salt; • pepper; • 1/2 cup white onion diced; • 1 cup frozen vegetables; • 2 eggs large; • 4 cups rice cooked, cool to the touch; • 1 pound chicken breast cut into bite-sized pieces; • 2 teaspoons lemon juice fresh; • 1 zucchini large, quartered and cut into 2" pieces; • 1 white onion large, halved and cut into 1/2" pieces; • 2 cups baby bella mushrooms about 8 ounces, quartered; • 1 tablespoon sesame seeds preferably lightly toasted; • 1 clove garlic minced; • 2 tablespoons dry mustard; • 2 teaspoons honey; • 1/2 cup half-and-half; • 1 tablespoon hot water

5 steps

Updated at: Thu, 17 Aug 2023 03:16:52 GMT

Ingredients

6 servings

4 tablespoonsavocado oil

divided

12 tablespoonssoy sauce

divided

3 teaspoonssesame oil

divided

6 tablespoonsbutter

divided

salt

pepper

Instructions

Step 1

For the mustard sauce: Lightly toast sesame seeds if desired. (See note.) Blend sesame seeds, dry mustard, 2 teaspoons honey, half and half, hot water, 1/4 cup soy sauce, and minced garlic in blender.

Step 2

Make 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.

Step 3

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.

Step 4

Make the chicken and vegetables at the same time. For the chicken: Heat 1 1/2 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.

Step 5

For the vegetables: In a separate large skillet or wok, heat 1 1/2 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.