Hibachi Chicken & Fried Rice
No special equipment needed - make your own hibachi at home in a skillet!
I have been obsessed with hibachi ever since my uncle took my family out to eat at a fantastic hibachi restaurant when I was 11. We try to eat at the same restaurant at least once every time we visit home. Since that's only really twice a year (boo!), I've been experimenting with different hibachi-style recipes. This one is definitely the very best I've tried. It was really good. The original used sesame oil, but I just double the vegetable oil since my oldest is allergic to sesame.
What You Need:
1 1/2 lbs. chicken breast, cut into bite-size pieces
4 Tbsp. vegetable oil, divided
6 Tbsp. unsalted butter, divided
9 Tbsp. soy sauce, divided
2 tsp. lemon juice
Salt and pepper, to taste
1 large onion and 1 small onion
1 large zucchini
1/2 lb. carrots, shredded
4 cups cooked rice, cooled*
1 cup bean sprouts
2 large eggs
*Cook your rice first before you start out cooking anything else, so it can cool down.
Directions:
Heat 1 to 2 tbsp. vegetable oil in a large skillet on medium high heat.
Add chicken, 3 tbsp. soy sauce, 1 tbsp. butter, lemon juice and salt and pepper.
Saute for 6 to 8 minutes. Don't clean your skillet after your chicken is done cooking.
While your chicken is cooking, slice up your large onion into half rings and cube your zucchini.
Add 1 to 2 tbsp. vegetable oil in another large skillet over medium high heat.
Add onion, zucchini, 1 tbsp. butter, 2 tbsp. soy sauce, and salt and pepper.
Saute for 6 to 8 minutes. When chicken is no longer pink, remove from skillet.
Dice up your small onion. Add 2 tbsp. vegetable oil to the skillet and saute diced onion for 3 to 4 minutes on medium heat.
Add bean sprouts and saute for 1 to 2 more minutes. Move onions and sprouts to the side of the pan.
Add your eggs and lightly scramble them.
Once eggs are done, add rice and 4 tbsp. butter. Stir constantly.
Add 4 tbsp. soy sauce and heat for one more minute.
Serve fried rice topped with veggies and chicken.
Recipe from Food.com
Originally posted on Fantastical Sharing of Recipes on February 23, 2012