Hibachi Chicken and Rice
If you enjoy tasty Asian meals, you'll love Hibachi Chicken and Rice. This dish includes tender chicken, fresh vegetables, and fragrant rice, all cooked together. It's seasoned with savory soy sauce, zesty ginger, and aromatic garlic.
Servings: 6 servings
Calories: 719kcal
Equipment
Ingredients
Chicken
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- salt and pepper
Sauce ingredients
- 1 teaspoon ginger paste or 1 teaspoon fresh grated ginger
- ¼ cup soy sauce reduced sodium
- ¼ cup water
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 2 teaspoons cornstarch
Fried Rice
- 2 cups long grain white rice cooked
- 2 tablespoons butter
- 3 garlic cloves minced
- 3 tablespoons soy sauce
- 2 eggs
Hibachi Vegetables
- 1 white onion chopped
- 1 cup carrots sliced
- 1 medium zucchini sliced
Yum Yum Sauce
- 1 cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon rice vinegar
- ¾ teaspoon paprika
- ¼ teaspoon garlic powder
- salt and pepper
Instructions
- Cook rice according to directions and allow to cool.
- Heat olive oil over medium-high heat in a large skillet.
- Once hot, add the chicken pieces and cook until golden brown, flipping to brown all sides. Sprinkle with salt and pepper as the chicken cooks. About 3 to 5 minutes.
- Combine the sauce ingredients in a small bowl; these include minced garlic, ginger paste, soy sauce, water, rice vinegar, brown sugar, and cornstarch.
- Add the teriyaki sauce mixture to the cooked chicken and heat on low, stirring occasionally, ensuring the chicken is coated in the sauce.
- Melt the butter in a wok or another large skillet over medium heat and saute the onions and minced garlic.
- Add the cooled rice to the hot skillet and flip to saute the rice evenly. Drizzle in the soy sauce to coat the rice evenly.
- Push the rice to the side, add the eggs to the skillet, and scramble.
- Stir the scrambled eggs into the rice mixture.
- Add the sliced carrots and zucchini and cook the veggies until crisp-tender.
- Serve with yum yum sauce in a small bowl.
Notes
Use cold rice to prevent the rice from getting mushy and sticking together.
Nutrition
Serving: 1serving | Calories: 719kcal | Carbohydrates: 61g | Protein: 26g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 1465mg | Potassium: 625mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4009IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 2mg
