Hibachi Chicken

Oh man! This recipe was off the charts delicious. It's an excellent recipe if you have leftover rice. And if you're making rice for another recipe, make extra so you can make this recipe. 

I didn't change a single thing in this recipe. I did, however, only use one pan for the chicken, veggies and then rice. I just couldn't see dirtying another pan. I ended up mixing it ALL together in one big fried rice. So good. 

I'll make this again for sure.

Hibachi Chicken

Recipe from Insanely Good Recipes

Serves 4

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons butter, divided
• 2 tablespoons sesame oil, divided
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tablespoon brown sugar
• Juice of 1/2 lemon
• Salt and pepper to taste

For the Vegetables:

• 1 cup zucchini, sliced into half-moons
• 1 cup mushrooms, sliced
• 1 cup onion, sliced
• 1 cup carrots, julienned
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste

For the Fried Rice:

• 3 cups cooked white rice (preferably day-old)
• 2 eggs, beaten
• 1 cup frozen peas and carrots, thawed
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Combine all the sauce ingredients in a bowl. Stir well until smooth and set aside. For best results, refrigerate for at least an hour before serving.

Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of sesame oil. Allow the butter to melt and start to bubble.

Add the chicken pieces to the hot skillet. Season with salt and pepper. Cook, turning occasionally, until the chicken is browned on all sides and cooked through, about 5-8 minutes.

Reduce the heat to medium. Add the minced garlic and cook for about 30 seconds until fragrant. Then, add the soy sauce, brown sugar, and the remaining butter. Stir to coat the chicken evenly.

Squeeze the juice of half a lemon over the chicken and give it a final stir. Allow the mixture to simmer for about 2-3 minutes until the sauce thickens and coats the chicken.

In a separate skillet or the same wok after cooking the chicken, heat 1 tablespoon of sesame oil over medium-high heat. Add the zucchini, mushrooms, onion, and carrots. Season with salt and pepper. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp. Add 1 tablespoon of soy sauce and stir to coat the vegetables evenly. Cook for another 1-2 minutes.

In the same skillet or wok, push the vegetables to one side and add the beaten eggs. Scramble the eggs until fully cooked, then mix them with the vegetables. Add the cooked rice, thawed peas, and carrots to the skillet. Stir well to combine.

Add the soy sauce, sesame oil, and butter. Stir to coat the rice evenly. Cook for another 5-7 minutes, stirring occasionally, until the rice is heated through. Add the minced garlic and chopped green onions. Stir well and cook for an additional 2-3 minutes.