Description
Hibachi chicken and veggies with fried rice whisks diners straight to Japanese steakhouse magic. Sizzling iron griddle flavors mingle with crisp vegetables and tender chicken, promising restaurant-quality deliciousness you’ll want to savor again and again.
Ingredients
Scale
Ingredients:
Proteins:
- 1.5 pounds chicken breast
Vegetables:
- 1 large yellow onion
- 2 zucchinis
- 2 carrots
Rice:
- 2 cups white rice
- 2 tablespoons salted butter
- 2 large eggs
Seasonings and Sauces:
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
Yum Yum Sauce:
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Craft a robust marinade by whisking together soy sauce, hoisin, mirin, brown sugar, and minced garlic, creating a complex flavor foundation for the chicken.
- Generously season chicken pieces with salt and freshly ground pepper, ensuring even coating for maximum taste absorption.
- Heat a large skillet with oil over medium-high temperature, allowing surface to become sizzling hot before adding chicken.
- Sear chicken until golden brown and slightly crispy, approximately 5-6 minutes, turning occasionally to achieve uniform cooking.
- Pour prepared marinade over chicken, allowing sauce to caramelize and thicken, coating each piece with glossy, rich glaze.
- In a separate pan, melt butter and introduce diced onions and colorful bell peppers, initiating a fragrant base for vegetable medley.
- Incorporate zucchini, squash, and broccoli into the pan, creating a vibrant vegetable ensemble with varied textures.
- Sprinkle freshly cracked pepper, then add minced garlic, soy sauce, and brown sugar to enhance vegetable flavor profile.
- Sauté vegetables until they reach tender-crisp consistency, maintaining their structural integrity and bright colors.
- For fried rice, utilize a spacious skillet and sauté onions, peas, and carrots in oil until slightly translucent.
- Create a clearing in the pan’s center, crack eggs directly into space, and scramble until fluffy and fully cooked.
- Add prepared rice to the skillet, introducing soy sauce, brown sugar, and oyster sauce for depth and complexity.
- Thoroughly integrate all ingredients, ensuring each grain of rice is evenly coated and seasoned.
- Garnish fried rice with freshly chopped green onions, adding a bright, crisp finishing touch.
- Prepare yum yum sauce by blending all ingredients until achieving smooth, creamy consistency.
- Plate chicken, vegetables, and fried rice together, drizzling yum yum sauce over the entire dish for enhanced flavor experience.
Notes
- Customize your sauce intensity by adjusting soy sauce and brown sugar levels for a personalized flavor profile.
- Marinate chicken beforehand for deeper flavor absorption and more tender meat texture.
- Quickly stir-fry vegetables at high heat to maintain crisp texture and vibrant colors, preventing soggy results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg