Hibachi Chicken with Fried Rice

Hibachi Chicken with Fried Rice

from 40aprons.com
35 min

Ingredients

  • 4 tablespoons avocado oil (divided)
  • 12 tablespoons soy sauce (divided)
  • 3 teaspoons sesame oil (divided)
  • 6 tablespoons butter (divided)
  • salt
  • pepper
  • 1/2 cup white onion (diced)
  • 1 cup frozen vegetables
  • 2 large eggs
  • 4 cups rice (cooked, cool to the touch)
  • 1 pound chicken breast (cut into bite-sized pieces)
  • 2 teaspoons lemon juice (fresh)
  • 1 zucchini (large, quartered and cut into 2" pieces)
  • 1 white onion (large, halved and cut into 1/2" pieces)
  • 2 cups baby bella mushrooms (about 8 ounces, quartered)
  • 1 tablespoon sesame seeds (preferably lightly toasted)
  • 1 clove garlic (minced)
  • 2 tablespoons dry mustard
  • 2 teaspoons honey
  • 1/2 cup half-and-half
  • 1 tablespoon hot water

Directions

  1. 1

    For the mustard sauce: Lightly toast sesame seeds if desired. (See note.) Blend sesame seeds, dry mustard, 2 teaspoons honey, half and half, hot water, 1/4 cup soy sauce, and minced garlic in blender.

  2. 2

    Make the fried rice: Heat 2 tablespoons avocado oil on medium high in a large skillet or wok. Add diced onion and frozen vegetables, and sauté until onions are almost translucent, about 3 minutes. Move the vegetables to the side of pan.

  3. 3

    Crack eggs into pan and scramble with a spatula until cooked through and fully scrambled. Add 4 cups cooked rice and 4 tablespoons butter. Cook for 5 minutes and stir frequently. Add 4 tablespoons soy sauce and cook 1 additional minute. Pack fried rice firmly into bowls to keep hot.

  4. 4

    Make the chicken and vegetables at the same time. For the chicken: Heat 1 1/2 teaspoons sesame oil and 1 tablespoon avocado oil in same skillet or wok used for fried rice. Add chicken, 3 tablespoons soy sauce, 1 tablespoon butter, lemon juice, salt, and pepper to skillet. Cook chicken until it is no longer pink, about 5-7 minutes. Stir only once or twice so chicken will brown.

  5. 5

    For the vegetables: In a separate large skillet or wok, heat 1 1/2 teaspoons sesame oil and 1 tablespoon avocado oil on medium high heat. Add sliced onion, baby bella mushrooms, zucchini, 1 tablespoon butter, 1 tablespoon soy sauce, salt, and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.