Hibachi Chicken with Fried Rice and Vegetables #dinner #veggies

Hibachi Chicken with Fried Rice and Vegetables #dinner #veggies

This formula is a full hibachi chicken supper at home! With eatery style sautéed veggies, seared rice, and very delicate chicken, this hibachi formula is presented with a zesty mustard plunging sauce that truly move you to the Japanese steakhouse!

This hibachi chicken with seared rice is rich, superbly prepared, and has an aftertaste like it was simply made at your preferred Japanese eatery. The mustard sauce is sweet and only somewhat fiery, and adds a tasty kick to the chicken, veggies, and singed rice. You'll need to eat it on everything!

A café style hibachi supper complete with singed rice, delicate chicken, veggies, and somewhat fiery mustard sauce.

Also Try Our Recipe : Cheesy Avocado Tuna Melt Quesadillas

Hibachi Chicken with Fried Rice and Vegetables #dinner #veggies


  • 4 cups rice cooked, cool to the touch
  • 4 tablespoons avocado oil
  • 3 teaspoons sesame oil
  • 1 cup frozen vegetables
  • 1/2 cup white onion diced
  • 1 pound chicken breast cut into bite-sized pieces
  • 1 zucchini large, quartered
  • 1 white onion large, cut into slices
  • 2 cups baby bella mushrooms quartered
  • 1 clove garlic minced
  • 6 tablespoons butter
  • 12 tablespoons soy sauce
  • 2 teaspoons lemon juice fresh
  • salt
  • pepper
  • 2 tablespoons dry mustard
  • 1 1/2 tablespoons honey
  • 1/2 cup half and half
  • 1 tablespoon water hot
  • 1 tablespoon sesame seeds preferably lightly toasted
  • 2 eggs large


  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. Add eggs, scrambling as you add them to the skillet. 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 them hot.
  3. 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.
  4. 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, salt, and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.
  5. For the mustard sauce: Lightly toast sesame seeds if desired. (See note.) Blend sesame seeds, dry mustard, 1 1/2 teaspoons honey, half and half, hot water, 1/4 cup soy sauce, and minced garlic in blender.

For more detail : bit.ly/2xGLU1b


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