Hibachi Chicken & Veggies with Fried Rice

Hibachi Chicken & Veggies with Fried Rice


For the Hibachi Chicken:
– 2 boneless, skinless chicken breasts, thinly sliced
– 2 tablespoons soy sauce
– 2 tablespoons sake or dry white wine
– 1 tablespoon vegetable oil
– 2 garlic cloves, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste

*For the Hibachi Veggies:*
– 1 onion, thinly sliced
– 1 red bell pepper, thinly sliced
– 1 green bell pepper, thinly sliced
– 1 cup sliced mushrooms
– 2 tablespoons soy sauce
– 1 tablespoon vegetable oil
– Salt and pepper to taste

*For the Fried Rice:*
– 2 cups cooked and cooled white rice
– 2 tablespoons vegetable oil
– 2 eggs, beaten
– 2 tablespoons soy sauce
– 1 cup mixed frozen peas and carrots, thawed
– 2 green onions, thinly sliced
– Salt and pepper to taste


*For the Hibachi Chicken:*

1. In a bowl, combine soy sauce, sake or white wine, minced garlic, grated ginger, salt, and pepper. Mix well.
2. Add the thinly sliced chicken breast to the marinade, ensuring all pieces are coated evenly. Let it marinate for at least 30 minutes.
3. Heat vegetable oil in a large skillet or hibachi grill over medium-high heat.
4. Add the marinated chicken slices to the skillet and cook until browned and cooked through, about 5-6 minutes per side. Remove from the skillet and set aside.

*For the Hibachi Veggies:*

1. In the same skillet or hibachi grill, add another tablespoon of vegetable oil.
2. Add sliced onions, red bell pepper, green bell pepper, and mushrooms. Stir-fry for 5-6 minutes until the veggies are tender-crisp.
3. Season the veggies with soy sauce, salt, and pepper. Cook for an additional 2 minutes. Remove from the skillet and set aside with the cooked chicken.

*For the Fried Rice:*

1. Heat vegetable oil in the skillet over medium-high heat.
2. Add beaten eggs to the skillet and scramble until fully cooked. Remove the scrambled eggs from the skillet and set aside.
3. In the same skillet, add cooked white rice. Stir-fry for 2-3 minutes until heated through.
4. Add soy sauce, thawed peas and carrots, sliced green onions, and the cooked scrambled eggs to the skillet. Stir-fry for an additional 2-3 minutes until everything is well combined and heated through.
5. Season with salt and pepper to taste.

*To Serve:*

1. Divide the fried rice onto serving plates.
2. Top with the cooked hibachi chicken and veggies.
3. Serve hot, garnished with additional sliced green onions if desired.

Enjoy your homemade hibachi chicken and veggies with fried rice!

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