Hibachi Chicken and Fried Rice

"This is a recipe for a full hibachi style meal. It includes the chicken, veggies, fried rice, and bean sprouts. My husband and I put together a combination of recipes that we found on the interenet and created this one. It is very good for a night in, when you do not wish to pay the expensive prices at the Japanese steak house."
 
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photo by carolinelred21 photo by carolinelred21
photo by carolinelred21
photo by Cierra N. photo by Cierra N.
photo by luvsmileys photo by luvsmileys
photo by sbingham07 photo by sbingham07
Ready In:
35mins
Ingredients:
30
Serves:
4
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ingredients

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directions

  • Note: Cook the rice first, so that it has time to cool down before you fry it. Cook the chicken and veggies at the same time in two separate skillets or woks. Make sure to keep the chicken and veggies warm while you cook the fried rice and bean sprouts.
  • Hibachi Chicken.
  • Cut the chicken breast up into bit sized pieces. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the chicken, soy sauce, butter, lemon juice, salt, and pepper to the skillet. Sauté the chicken for 6-8 minutes or until no longer pink.
  • Note: Do not clean skillet. You will reuse this skillet for the fried rice.
  • Hibachi Veggies.
  • Cut the white onion into slivers. Quarter the zucchini. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the white onion, zucchini, butter, soy sauce, salt, and pepper. Sauté veggies for 6-8 minutes or until veggies are tender.
  • Note: Do not clean skillet, you will use the same skillet for the bean sprouts. The oil that is left over will be used for the bean sprouts.
  • Hibachi Fried Rice.
  • Chop the onion. Heat vegetable oil on medium high in large skillet or wok (use the skillet or wok you cooked the chicken in earlier). Add the onion and sauté. Sauté onion for 3-4 minutes or until almost tender enough to eat. Add the bean sprouts. Sauté for 1-2 minutes. Move the vegetables to the side of the pan. Add the eggs, lightly scramble as you add them to the skillet. Once scrambled add the rice and butter. Cook for 5 minutes, stirring frequently. Add the soy sauce and cook an additional minute.
  • Hibachi Bean Sprouts.
  • Melt the butter in a large skillet or wok (use the skillet or wok that you cooked the veggies in earlier). Add the soy sauce and bean sprouts. Sauté for 1-2 minutes.

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Reviews

  1. Cierra N.
    First time and it was AWESOME!!
     
    • Review photo by Cierra N.
  2. Lonnie M.
    I have to say that this turned out better than our local Japanese Hibachi restaurant. And my family agrees. We all loved it and none of it was wasted. Definitely a keeper. I left out the bean sprouts and substituted a green pepper for the zucchini. I also used minute long grain white rice.
     
  3. pandatrekkie
    Turned out wonderful -- although I learned running two pans at once is almost past my abilities. (:
     
  4. HoldtheGluten89
    This is exactly like the hibachi place! My room-mate and I loved it! I will keep this recipe and make it again soon! My mom and Granny LOVE hibachi chicken, and I'm sure they'll love this too!!!!!! Thanks for sharing!
     
  5. Robin G.
    We make this recipe on a flat top grill and it's delicious. It's spot on and better than any restaurant!
     
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Tweaks

  1. Chris S.
    Great recipe. I added a dash of Sake and sesame seeds and worked well. Have also subbed chicken for steak.
     
  2. Dana7941
    I left off the eggs out of the rice for my daughter, she doesn't like them. I added sesame seeds to the tops of the completed meal and they were perfect.
     

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