Homemade Chicken Hibachi
Servings: 4-6
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Ingredients:
For the Hibachi:
- 2 chicken breasts (about 1 lb total, diced into bite-sized pieces)
- 2 tablespoons avocado oil (or vegetable oil)
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce (or more to taste)
- Salt and pepper (to taste)
For the Vegetables:
- 1 cup frozen peas and carrots
- 1 medium onion (diced)
- 1 red bell pepper (sliced)
- 1 medium zucchini (sliced)
- 1 cup broccoli florets
- 2 tablespoons butter
For the Eggs:
- 2 large eggs
- Salt and pepper (to taste)
For the Rice:
- 4 cups pre-cooked rice (white or brown)
- 2 tablespoons avocado oil (or vegetable oil)
- 2 tablespoons butter (optional for added flavor)
Instructions:
1. Prepare the Ingredients:
- Chop the Chicken:
- Dice the chicken breasts into bite-sized pieces and set aside.
- Prepare the Vegetables:
- Chop the onion, red bell pepper, zucchini, and broccoli into small pieces.
- Measure out the frozen peas and carrots.
2. Cook the Vegetables:
- Sauté the Peas and Carrots:
- In a large skillet or wok, heat 1 tablespoon of butter and 1 tablespoon of avocado oil over medium heat.
- Add the frozen peas and carrots along with the diced onion.
- Cook for about 5-7 minutes until the vegetables are tender. Move them to one side of the pan.
- Scramble the Eggs:
- In the cleared space in the pan, crack 2 large eggs and scramble them until fully cooked.
- Mix the scrambled eggs with the vegetables, season with salt and pepper, and then transfer everything to a tin foil pan or a bowl to keep warm.
3. Cook the Chicken:
- Sauté the Chicken:
- In the same skillet, add another 1 tablespoon of avocado oil and 1 tablespoon of sesame oil over medium-high heat.
- Add the diced chicken to the skillet and season with soy sauce, salt, and pepper.
- Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
4. Prepare the Rice:
- Heat the Rice:
- In another pan, add 2 tablespoons of avocado oil and 2 tablespoons of butter (optional) over medium heat.
- Add 4 cups of pre-cooked rice and stir to heat through for about 5-7 minutes.
- Add the Vegetables:
- Once the rice is heated, add the previously cooked peas, carrots, onion, and scrambled eggs to the rice mixture.
- Mix well to combine and heat through.
5. Cook the Additional Vegetables:
- Sauté the Remaining Vegetables:
- In the same skillet, add a little more avocado oil if needed, then add the sliced red bell pepper, zucchini, and broccoli.
- Cook until tender, about 5-7 minutes, seasoning as desired.
6. Combine Everything:
- Add the cooked chicken to the rice and vegetable mixture, and toss everything together to combine. Adjust seasoning with more soy sauce or salt/pepper as needed.
7. Serve:
- Serve the Chicken Hibachi hot, garnished with green onions if desired. This dish can be enjoyed on its own or with additional soy sauce or yum yum sauce on the side.
Tips & Variations:
- Protein Options: Feel free to substitute chicken with shrimp, steak, or tofu for different flavors.
- Add More Veggies: You can add other vegetables like mushrooms, snap peas, or bean sprouts for added texture and flavor.
- Sauce Variations: Consider adding ginger or garlic for extra flavor. A drizzle of teriyaki sauce can also enhance the dish.
- Leftovers: This dish is great for leftovers! Store in an airtight container in the fridge for up to 3 days.
Nutritional Information (approx. per serving):
- Calories: 400-500
- Protein: 35g
- Carbohydrates: 45g
- Fat: 15g
Enjoy your homemade Chicken Hibachi! It’s a delightful dish that’s both satisfying and easy to make, perfect for a family dinner with plenty of leftovers.