Hibachi Chicken w/ Fried Rice

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It's been a struggle to find good hibachi in Brooklyn so I decided to make my own. It's actually easier than you think! I used to frequent Kanki in Raleigh, NC almost weekly and I have had Benihana a few times - this is cheaper and more filling. You'll need 2 large skillets or a wok and a skillet if you have!

PREP TIME: 15 MINS (not including rice cooking time)

COOK TIME: 20 MINS

INGREDIENTS:

For the rice:

  • 2 tbsp avocado oil
  • 4 tbsp of butter
  • 5-6 tbsp soy sauce (I like a lot of soy sauce so feel free to use less)
  • 1/2 cup white onion diced
  • 1 cup frozen vegetables
  • 2 eggs large
  • 4 cups rice cooked (cool to the touch! make ahead of a time or the day before and leave in fridge until ready to use)

for the chicken:

  • 1 tbsp avocado oil
  • 1 tbsp sesame oil
  • 4 tbsp soy sauce
  • 1 tbsp butter
  • 1 pound chicken breast cut into bite-sized pieces
  • 2 teaspoons lemon juice fresh
  • sesame seeds for garnish
  • salt and pepper to taste

for the veggies:

  • 1 tbsp of avocado oil
  • 2 tsp sesame oil
  • 1 tbsp butter
  • 2 tbsp soy sauce
  • 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
  • salt and pepper to taste

INSTRUCTIONS:

  1. Make the fried rice: Heat 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.
  2. Crack eggs into pan and scramble with a spatula until cooked through and fully scrambled. Add cooked rice and butter. Cook for 5 minutes and stir frequently. Add soy sauce and cook 1 additional minute. Pack fried rice firmly into bowls (or one large bowl) to keep hot.
  3. Make the chicken and vegetables at the same time. For the chicken: Heat sesame oil and avocado oil in same skillet or wok used for fried rice. Add chicken, soy sauce, butter, lemon juice, salt, and pepper to skillet. Cook chicken until it is no longer pink, about 5-7 minutes. Resist the urge to constantly stir! You want the chicken to brown so flip only once or twice.
  4. For the vegetables: In a separate large skillet or wok, heat sesame oil and avocado oil on medium high heat. Add sliced onion, baby bella mushrooms, zucchini, butter, soy sauce, salt, and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.
  5. To serve, plate the rice. Add chicken and veggies on top. Garnish with sesame seeds!

*for the rice, feel free to use white, brown or cauliflower rice! Just be sure to use pre-cooked rice - freshly cooked rice will not fry properly.

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