Ingredients for Hibachi Chicken:
1 - 1.5 lbs chicken breasts, diced
1
tbsp vegetable oil
1/2 tsp sesame seed oil
1 tbsp
butter
3 tbsp soy sauce
2 tsp fresh
lemon juice
1 dash salt
1 dash
pepper
Ingredients for Hibachi Vegetables:
1 tbsp vegetable oil
1/2 tsp
sesame seed oil
1 large white onion, slivered
1 large
zucchini, quartered
1 tbsp butter
2 tbsp soy
sauce
1 dash salt
1 dash
pepper
Ingredients for Hibachi Fried Rice:
4 c cooked rice (cool to the touch)
2
tbsp vegetable oil
1/2 c white onions (chopped)
1 c bean
sprouts
2 large eggs
4 tbsp
butter
4 tbsp soy sauce
Note: Cook the rice first
so that it has time to cool down before you fry it. Make sure to keep the
chicken and veggies warm while you cook the fried rice.
Directions for the Hibachi Chicken:
Heat the vegetable oil and sesame seed oil in a large skillet or
wok on medium high heat. Add the chicken and remaining ingredients to the
skillet. Sauté the chicken for 6-8 minutes or until no longer pink. Do NOT
clean the skillet. You will reuse this skillet for the fried rice.
Directions for the Hibachi Vegetables:
Heat the vegetable oil and sesame oil in a large skillet or wok
on medium high heat. Add the white onion, zucchini, butter, soy sauce, salt,
and pepper. Sauté veggies for 6-8 minutes or until veggies are tender.
Directions for the Hibachi Fried Rice:
Heat
vegetable oil on medium high in large skillet or wok. Add the onion and sauté
for 3-4 minutes or until almost tender enough to eat. Add the bean sprouts and sauté
for 1-2 minutes. Move the vegetables to the side of the pan. Add the eggs,
lightly scrambling as you add them to the skillet. Once scrambled add the rice
and butter. Cook for 5 minutes, stirring frequently. Add the soy sauce and cook
an additional minute.
From Food.com
