Who doesn’t love when pieces of your food are tossed into your mouth and onion pyramids are lit on fire? Well if you can’t go out for hibachi, make it at home! We’ve had this recipe for a while and have made it a few times now.

If you make just the chicken and fried rice, you’d definitely have enough food. We made the vegetables this time so that it was a more rounded meal and add variety. The white sauce recipe we used was just the first one that popped up on Google so experiment and find one you like.

Tips for this recipe:

• Don’t eyeball your oils. Adding too much oil when cooking your chicken will cause the sauce to split and not combine as it should.
• If you don’t have avocado oil, substitute it for vegetable oil! Avocado can be hard to find so we went ahead and did this substitute. If you don’t want to use vegetable oil, you can also use any other neutral oil you have in your pantry.

Recipe:

Hibachi Chicken and Veggies with Fried Rice

For the original recipe click here.

Ingredients:

4 tablespoons avocado oil

12 tablespoons soy sauce

3 teaspoons sesame oil

6 tablespoons butter

salt

pepper

Fried Rice:

1/2 cup diced white onion

1 cup frozen vegetables

2 eggs

4 cups cooked leftover rice

Hibachi Chicken:

1 lbs cubed chicken breasts

2 teaspoons lemon juice

Hibachi Vegetables:

1 zucchini, quartered and cut into 2″ pieces

1 white onion, halved and cut into 1/2″ pieces

Instructions:

1. Heat 2 tablespoons avocado oil on medium high in a large skillet. Add diced onion and frozen vegetables. Sauté until onions are translucent (3 minutes). Push vegetables to side of pan.
2. Crack eggs into pan and scramble until cooked through.
3. Add 4 cups leftover rice and 4 tablespoons butter. Cook for 5 minutes, stirring frequently. Add 4 tablespoons soy sauce and cook 1 additional minute. Move rice to bowls and set aside.
4. Heat 1 1/2 teaspoons sesame oil and 1 tablespoon avocado oil in skillet. Add chicken, 3 tablespoons soy sauce, 1 tablespoon butter, lemon juice, salt, and pepper to skillet. Cook chicken until no longer pink (about 5 – 7 minutes). Stir only once or twice so chicken will brown.
5. In a separate skillet, heat 1 1/2 teaspoons sesame oil and 1 tablespoon avocado oil on medium high heat. Add sliced onion, zucchini, 1 tablespoon butter, 1 tablespoon soy sauce, salt, and pepper to skillet. Sauté until vegetables are tender (6 – 8 minutes).

Let us know how your meal came out! Tag us in your photo on Instagram, Facebook, or Twitter and we’ll feature you in our story!