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Hibachi Chicken with Fried Rice

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Hibachi Chicken with Fried Rice is a flavorful and satisfying meal that brings the taste of a hibachi grill right to your kitchen. Tender chicken pieces are seasoned and served with savory fried rice for a perfect, quick dinner.

Ingredients

1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces

2 tablespoons soy sauce

1 tablespoon olive oil

1 tablespoon sesame oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground ginger

Salt and pepper, to taste

For the Fried Rice:

2 cups cooked rice (preferably day-old rice for the best texture)

2 tablespoons sesame oil (or vegetable oil)

2 cloves garlic, minced

1 small onion, finely chopped

1/2 cup peas and carrots (frozen or fresh)

2 eggs, lightly beaten

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional for added umami)

1/4 teaspoon black pepper

Green onions, chopped (for garnish)

Instructions

  1. For the Hibachi Chicken: In a bowl, mix the soy sauce, olive oil, sesame oil, garlic powder, onion powder, ground ginger, salt, and pepper. Add the chicken pieces and marinate for at least 15 minutes (or up to 1 hour in the refrigerator).
  2. Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, or until fully cooked and browned on all sides. Remove the chicken from the skillet and set aside.
  3. For the Fried Rice: In the same skillet, add sesame oil over medium-high heat. Add garlic and onion, and sauté for 1-2 minutes until fragrant.
  4. Add peas and carrots and cook for another 2-3 minutes until the vegetables are tender.
  5. Push the vegetables to one side of the skillet and pour in the beaten eggs. Scramble until fully cooked, then mix them with the vegetables.
  6. Add the cooked rice to the skillet, breaking up clumps. Stir in the soy sauce, oyster sauce (if using), and black pepper. Continue cooking for 3-4 minutes, stirring occasionally until the rice is heated through and slightly crispy.
  7. Add the cooked chicken back into the skillet and toss everything together to combine.
  8. Garnish with chopped green onions and serve hot.

Notes

For a spicier version, add sriracha or red pepper flakes to the chicken or fried rice.

Swap the chicken for shrimp, beef, or tofu for a different protein option.

For a low-carb version, substitute the rice with cauliflower rice.

Feel free to add other vegetables like bell peppers, zucchini, or mushrooms to the fried rice for added flavor and texture.

Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or skillet.

Nutrition

Find it online: https://yumntasty.com/hibachi-chicken-with-fried-rice/