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Hibachi Chicken & Rice

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4

Ingredients

For the Hibachi Chicken

  • 1 ½ pounds boneless, skinless chicken breast cut into bite-size pieces
  • 1 tbsp neutral cooking oil
  • 2 tbsp butter
  • 2 tbsp soy sauce
  • 2 cloves garlic minced
  • ½ tsp black pepper
  • ½ tsp sesame oil optional

For the Fried Rice

  • 4 cups cooked cold white rice
  • 2 eggs
  • 2 tbsp butter
  • 1 tbsp neutral cooking oil
  • ½ cup sweet onion diced
  • ½ cup frozen peas and carrots
  • 2-3 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 green onions sliced
  • black peper to taste

Instructions

  • Heat a large skillet or griddle over medium-high to high heat. Add the oil, followed by the chicken.
  • Spread the chicken out so the pieces have room to brown instead of steam. Cook for about 5-7 minutes, stirring occasionally, until the chicken is nearly cooked through.
  • Add the butter, soy sauce, minced garlic, black pepper, and sesame oil. Toss everything together and cook for another 1-2 minutes, or until the chicken is fully cooked and coated in that buttery hibachi-style sauce.
  • Transfer the chicken to a plate to keep it warm.
  • In the same pan, add a small amount of butter if needed. Crack. in the eggs and scramble them, breaking them into small pieces as they cook.
  • Once cooked, push the eggs to one side of the pan or transfer them to a plate while you prepare the rice.
  • Add the oil and butter to the hot pan, followed by the diced onion and frozen peas and carrots.
  • Cook for 2-3 minutes, until the onion begins to soften.
  • Add the cold cooked rice. Break up any clumps and spread the rice across the hot surface of the pan. Let it sit untouched for 30-60 seconds at a time before stirring. This helps the rice develop those lightly toasted bits that make fried rice so good.
  • Add the scrambled eggs back to the pan along with 2 tablespoons of soy sauce, sesame oil, sliced green onions, and black pepper.
  • Toss everything together and cook for another 2-3 minutes. Taste and add the remaining tablespoon of soy sauce if you want a stronger flavor.
    • Use Cold rice. Freshly cooked warm rice contains more moisture and can turn soft or mushy when fried. Leftover refrigerated rice works beautifully.

Notes

This chicken and fried rice is filling enough to be a complete meal, but you can also serve it with: 
  • Sauteed zucchini and onions
  • Mushrooms cooked in garlic butter
  • Steamed broccoli
  • A simple side salad with ginger dressing
  • Extra yum-yum sauce
  • Teriyaki or ginger dipping sauce