Thursday, February 23, 2012

Hibachi Chicken & Fried Rice

Yum
I have been obsessed with hibachi ever since my uncle took my family out to eat at a fantastic hibachi restaurant in Knoxville, TN when I was 11. I don't think that place is in business anymore, but Knoxville does now have Wasabi's - and I am in love with it. We try to eat there at least once every time we visit home. Since that's only really twice a year (boo!), I've been experimenting with different hibachi-style recipes. This one is definitely the very best I've tried. It was really good. The original used sesame oil, but I just double the vegetable oil since my oldest is deathly allergic to sesame.

^That picture was the first picture I took with my new camera! The ones below are from my old one...

(Print)
Recipe from Food.com member Chef #1519080

What you need:
  • 1 1/2 lbs. chicken breast
  • Vegetable oil
  • 6 tbsp. butter, divided
  • 9 tbsp. soy sauce, divided
  • 2 tsp. lemon juice
  • Salt and pepper, to taste
  • 1 large onion and 1 small onion
  • 1 large zucchini
  • 1/2 lb. carrots, shredded
  • 4 cups cooked rice, cooled*
  • 1 cup bean sprouts
  • 2 large eggs
*Cook your rice first before you start out cooking anything else, so it can cool down.

Directions:

Cut up your chicken into bite-sized pieces. Heat about 1 to 2 tbsp. vegetable oil in a large skillet on medium high heat. Add chicken, 3 tbsp. soy sauce, 1 tbsp. butter, lemon juice and salt and pepper. Saute for 6 to 8 minutes. Don't clean your skillet after your chicken is done cooking. 
You'll reuse the skillet for your fried rice.

While your chicken is cooking, slice up your large onion into half rings and cube your zucchini. Add 1 to 2 tbsp. vegetable oil in another large skillet over medium high heat. Add onion, zucchini, 1 tbsp. butter, 2 tbsp. soy sauce, and salt and pepper. Saute for 6 to 8 minutes.

When chicken is no longer pink, remove from skillet. Dice up your small onion. Add 2 tbsp. vegetable oil to the skillet and saute for 3 to 4 minutes on medium heat. Add bean sprouts and saute for 1 to 2 more minutes.Move onions and sprouts to the side of the pan. Add  your eggs and lightly scrambled them.Once eggs are done, add rice and 4 tbsp. butter. Stir constantly.Add 4 tbsp. soy sauce and heat for one more minute.
Serve fried rice topped with veggies and chicken.

2 comments :

Cami said...

Wow wow...YUM! This looks so delicious, girl :)

Miz Helen said...

Hi Sarah,
This looks like an awesome dish that is just packed with flavor. We would just love this recipe. Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
Miz Helen