Hibachi Chicken With Fried Rice And Vegetables

Key Ingredients & Substitutions

Chicken: Boneless, skinless chicken breasts are great for this dish. If you’re looking for alternatives, try boneless thighs for extra flavor or tofu for a vegetarian option!

Soy Sauce: Soy sauce brings salty depth. For a gluten-free version, switch to tamari. You can also use coconut aminos for a lighter taste.

Sesame Oil: This oil is key to achieving that classic hibachi flavor. If you don’t have it, try using olive oil and adding a sprinkle of sesame seeds for a similar texture.

Rice: Day-old jasmine rice makes fried rice fluffy without becoming mushy. If unavailable, any long-grain rice works, or even quinoa for a healthier twist!

Mixed Vegetables: Use frozen mixed veggies for convenience. Fresh vegetables like broccoli or snap peas can also add a nice crunch.

How Do I Properly Marinate the Chicken?

Marinating is crucial for juicy, flavorful chicken. Start by combining chicken pieces with soy sauce, sesame oil, minced garlic, and ginger. Let it sit for at least 15 minutes; longer if possible, up to a few hours for even more flavor. This really enhances the dish!

What’s the Best Way to Cook Fried Rice?

To cook perfect fried rice, start with day-old rice as it helps keep grains separate. When you’ve heated the oil in your skillet:

• Add mixed veggies and stir-fry for a few minutes until softened.
• Push veggies to the side and scramble the beaten eggs, then combine everything together.
• Stir in the cold rice, soy sauce, and sesame oil, frying for about 5 minutes while stirring frequently.

This technique creates delicious, crispy bits of rice. Don’t forget to adjust the seasoning as needed!

How Can I Ensure My Vegetables Are Perfectly Cooked?

When sautéing, keep the heat high to cook the vegetables quickly, retaining their crunch and color. After cooking chicken, use the same pan to add your sliced zucchini, yellow squash, and bell pepper:

• Cook for 4-5 minutes, stirring often.
• Season with salt and pepper to taste.

This method adds depth and keeps the vegetables vibrant. Enjoy them alongside your chicken and rice!

How to Make Hibachi Chicken with Fried Rice and Vegetables

Ingredients You’ll Need:

For the Chicken:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil (for cooking)
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper, to taste

For the Fried Rice:

• 2 cups cooked jasmine rice (preferably day-old)
• 2 tablespoons vegetable oil
• 1 cup mixed vegetables (carrots, peas, corn)
• 2 eggs, beaten
• 3 tablespoons soy sauce
• ½ teaspoon sesame oil
• 2 green onions, chopped

For the Vegetables:

• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 bell pepper, sliced
• 1 tablespoon vegetable oil
• Salt and pepper, to taste

For the Sauce:

• ½ cup sesame sauce or dipping sauce of choice

How Much Time Will You Need?

This delicious dish will take about 10 minutes for prep and about 25 minutes for cooking, bringing the total to around 35 minutes. It’s a quick and flavorful meal perfect for a weeknight dinner!

Step-by-Step Instructions:

1. Marinate the Chicken:

In a bowl, mix the chicken pieces with soy sauce, sesame oil, minced garlic, minced ginger, and a sprinkle of salt and pepper. Let this marinate for at least 15 minutes while you prepare the other components. This will enhance the flavor of your chicken!

2. Prepare the Fried Rice:

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the mixed vegetables and stir-fry them for about 2-3 minutes until they start to soften. Next, push the vegetables to one side of the pan and pour in the beaten eggs. Scramble the eggs until fully cooked, and then mix them in with the vegetables. Add the cooked rice, soy sauce, sesame oil, and chopped green onions. Stir-fry everything together for about 5 minutes, making sure the rice is heated through and well combined.

3. Cook the Chicken:

In another skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden color.

4. Sauté the Vegetables:

Using the same skillet you used for the chicken, add the sliced zucchini, yellow squash, and bell pepper. Sauté for about 4-5 minutes until they are tender, seasoning with salt and pepper to taste.

5. Serve:

Now it’s time to enjoy your meal! On a plate, serve a portion of fried rice, some of the chicken, and the sautéed vegetables. Drizzle some sesame sauce over the chicken or serve it on the side for dipping. Dig in and savor your delicious Hibachi Chicken with Fried Rice and Vegetables!

Can I Use Different Types of Chicken for This Recipe?

Absolutely! You can substitute boneless, skinless chicken breasts with thighs if you prefer darker meat. Just adjust the cooking time slightly since thighs may take a bit longer to cook through. You could also use pre-cooked chicken, just add it to the pan at the end of the cooking process to warm it up.

What If I Don’t Have Day-Old Rice?

No worries! If you don’t have day-old rice, you can still use freshly cooked rice. Just spread it out on a baking sheet to cool and dry for about 30 minutes before using it in this recipe. This helps prevent the rice from becoming mushy when stir-frying.

How to Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water to keep the rice from drying out. You can also microwave it, but be sure to cover it to retain moisture.

Can I Make This Recipe Vegetarian?

Sure! You can replace the chicken with tofu, tempeh, or even mushrooms for a great meaty texture. Just use vegetable or soy sauce for the marinade and follow the same cooking instructions. For the eggs in the fried rice, you can omit them or use a vegan egg substitute if desired.