Enjoy your favorite chicken hibachi at home. Pair this hibachi chicken with some rice, veggies, and eggs and yum yum sauce. This is one of my favorite meals and a family pleaser.
Homemade Hibachi Chicken with Fried Rice
Course: Main EntreeServings
5
servingsPrep time
15
minutesCooking time
20
minutesCalorieskcal
Ingredients
10 skinless boneless chicken breasts (chopped bite size pieces)
2 cups white rice (cooked according to package directions) and chilled
1/2 onion (diced)
1/2 squash (diced)
1/2 zucchini (diced)
1 clove of garlic (minced)
2 eggs
1/2 tsp salt
1/2 tsp pepper
2 tablespoons soy sauce
soy sauce or yum yum sauce (optional and to taste)
butter 1/2 tablespoon, 1 tablespoon & 1 tablespoon (divided)
Directions
- In a pot, boil rice according to package directions. Now we’re going to chill the rice. Chilled rice fries much better than warm and it doesn’t stick to the pan. Spread it out on a plate place plastic wrap over top, place in fridge 35 minutes or if in hurry in freezer 10 minutes.
- Heat 1/2 tablespoon of butter in a large saute pan over medium – high heat until melted. Add eggs, cook until scrambled, stir occasionally to cook. Remove eggs and trasfer to another plate.
- Next, add the other 1 tablespoon of butter to the pan and heat until melted. Add the chicken over medium – high and saute until cooked through. Add the onion, squash, zucchini, and garlic. Add salt and pepper. Saute for about 4-5 minutes or until the veggies are tender and soft to your liking. Increase heat to high, add in the remaining 1 tablespoon of butter and stir until melted. Add the rice, and soy sauce, stir until combined. Continue sauteing four more minutes to fry the rice, stir occasionally.
- Add the eggs and stir to combine. Remove from heat. Add extra soy sauce or yum yum, if needed.