Description
A restaurant-style hibachi dinner made at home with juicy chicken, buttery fried rice, and crisp-tender vegetables, all cooked quickly in a skillet for a satisfying family meal.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 5 tablespoons low-sodium soy sauce, divided
- 3 tablespoons toasted sesame oil, divided
- 5 tablespoons unsalted butter, divided
- 4 cloves garlic, minced, divided
- 1 teaspoon fresh ginger, finely grated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups cooked white rice, cold
- 2 large eggs, lightly beaten
- 3 green onions, thinly sliced
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow onion, sliced
- 1 cup carrots, thinly sliced
- 1 cup broccoli florets
- 8 ounces mushrooms, sliced
Instructions
- Heat a large skillet or griddle over medium-high heat. Heat a second skillet or wok over medium-high heat for the fried rice if using two pans.
- In a bowl, combine the chicken, 2 tablespoons soy sauce, 1 tablespoon sesame oil, ginger, half of the minced garlic, salt, and black pepper.
- Add 1 tablespoon butter to the rice pan. Pour in the eggs and scramble until just set, then move them to one side of the pan.
- Add the cold rice, 2 tablespoons soy sauce, 1 tablespoon sesame oil, the remaining garlic, and 2 tablespoons butter to the rice pan. Stir-fry for 4 to 5 minutes, then fold in the green onions.
- In the chicken pan, add 1 tablespoon butter and cook the chicken in an even layer until mostly cooked through and lightly browned.
- Add the onion, carrots, broccoli, mushrooms, and zucchini to the chicken pan with the remaining 1 tablespoon sesame oil, 1 tablespoon soy sauce, and 2 tablespoons butter. Stir-fry for 6 to 8 minutes until the chicken is fully cooked and the vegetables are crisp-tender.
- Taste and adjust seasoning if needed. Serve the fried rice with the chicken and vegetables while hot.
Notes
- Use day-old cold rice for the best fried rice texture.
- Cook over fairly high heat so the chicken browns and the vegetables stay crisp-tender.
- Do not overcrowd the pan, or the ingredients may steam instead of sear.
- Serve with yum yum sauce if desired.
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 185mg
Keywords: hibachi chicken, fried rice, hibachi vegetables, skillet dinner, Japanese steakhouse style dinner