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-Recipe for Hibachi Chicken-
2 -3 chicken breasts (chopped into bite-size pieces)
1 tbsp vegetable oil
1/2 tsp sesame seed oil
1.5 tbsp butter (real butter)
3 tbsp soy sauce (I use the light most of the time)
2 tsp lemon juice (I use the real lemon in the bottle)
salt and pepper to taste
Heat 1 tbsp of vegetable oil and sesame oil in a large skillet or wok on medium/high heat. Add the chicken, 3 tbsp of soy sauce, 1.5 tbsp of butter, 2 tsp of lemon juice, and salt and pepper. Saute the chicken for 6-8 minutes or until no longer pink. Set the chicken and remaining juice aside in a bowl.
At the same time that you cook the chicken, you can be cooking the veggies.
-Recipe for Hibachi Vegetables-
1 tbsp vegetable oil
1/2 tsp sesame seed oil
1 large white onion
2-3 zucchini
1 tbsp butter
2 tbsp soy sauce
salt and pepper to taste
Dice the white onion. The zucchini can be quartered or cut into circles. We did circles this time, and last time we quartered them. Both ways will work. Heat 1 tbsp of vegetable oil and 1/2 tsp of sesame seed oil in a large skillet or wok on medium/high heat. Add the white onion, zucchini, 1 tbsp of butter, 2 tbsp of soy sauce, salt ad pepper. Saute veggies until veggies are tender (maybe 10-12 minutes).
-Recipe for Hibachi Fried Rice-
6 cups cooked rice (cold)
2 tbsp vegetable oil
1/2 cup white onion (Finely chopped)
1/2 tsp garlic
1 large egg
4 tbsp butter
4 tbsp soy sauce
Heat 2 tbsp of vegetable oil on medium/high heat in the pan where you prepared the chicken. Add the onion and saute for 3-4 minutes. Add garlic (roughly 1/2 tsp) after the onions have cooked for a minute or 2. Move the onions to one side of the pan when they are tender and translucent. Add the egg (you can do 2 if you prefer more) and scramble them as you add them to the skillet Once scrambled add 4 tbsp of butter and then the rice. Cook for 5 minutes, stirring frequently. Add 4 tbsp soy sauce and continue to cook for an additional minute. Add 1/2 tsp of sesame seed oil. Give it a good toss. I typically like to add the chicken and the leftover juice into the pot with the rice. You don't have to add the chicken, you can have it on the side but taste the rice to see if you need to add more soy sauce.
Now for the step-by-step and additional tips.
Prep all of your veggies and chicken, and gather your ingredients before you start. The prep work will help with the timing and ease of cooking! Trust me, I am ALL about easy work!
So the first thing you will do is chop/dice your zucchini and onions. You can of course add more veggies to your rice. If you want to add peas or carrots or whatever just make sure those are ready.
Now cut your chicken into bite sizes. The smaller the bite the faster it cooks. Do better than me and cut them all the same size or close to it.
Now the chicken and vegetables can cook at the same time.
I start my chicken and then the veggies.
Heat 1 tbsp of vegetable oil and sesame oil in a large skillet or wok on medium/high heat. Add the chicken, 3 tbsp of soy sauce, 1.5 tbsp of butter, 2 tsp of lemon juice, and salt and pepper. Saute the chicken for 6-8 minutes or until no longer pink. If you have a meat thermometer, you can check to make sure they are 165 in the center. Set the chicken and remaining juice aside in a bowl.
After you get the chicken started move to the vegetables. Heat 1 tbsp of vegetable oil and 1/2 tsp of sesame seed oil in a large skillet or wok on medium/high heat. Add the white onion, zucchini, 1 tbsp of butter, 2 tbsp of soy sauce, salt ad pepper. Saute veggies until veggies are tender (maybe 10-12 minutes). I do tend to let mine cook the rest of the time I cook. My family likes them really tender. Next time I make this, I am going to add some mushrooms!
The most important note to make about the rice is to make it well in advance. I make it the night before I plan to make this dish. I add the butter and salt when I cook it, just as if it was going with dinner that night.
It needs to be cold, not just room temp. Cook it at a higher temp than your other dishes. You will have to stir it often!
Heat 2 tbsp of vegetable oil on medium/high heat in the pan where you prepared the chicken. Add the onion and saute for 3-4 minutes. Add garlic (roughly 1/2 tsp) after the onions have cooked for a minute or 2. Move the onions to one side of the pan when they are tender and translucent. Add the egg (you can do 2 if you prefer more) and scramble them as you add them to the skillet Once scrambled add 4 tbsp of butter and then the rice. Cook for 5 minutes, stirring frequently. Add 4 tbsp soy sauce and continue to cook for an additional minute. Add 1/2 tsp of sesame seed oil. Give it a good toss. Now I typically like to add the chicken and the leftover juice into the pot with the rice. You don't have to add the chicken, you can have it on the side but taste the rice to see if you need to add more soy sauce.
Sesame seed oil is kind of strong. Don't get to heavy handed with it. It does add great flavor though, so don't leave it out! Oh, and don't forget the yum yum sauce. You can get it at the grocery store. I get the spicy and original.
I hope your family will enjoy this as much as mine! If you have any suggestions on how to make it better, please share them in the comments!
PS Picture creds go to my amazing daughter! Thanks Anna for taking pictures for me!
