Description
Hibachi chicken with fried rice brings the flavors of a Japanese steakhouse right to your kitchen. Enjoy tender chicken, vibrant veggies, and savory fried rice in this delightful dish.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 3 cloves fresh garlic, minced
- 2 tbsp vegetable oil (canola or peanut oil)
- Salt and pepper to taste
- 4 cups cooked rice (preferably day-old)
- 1 cup mixed vegetables (bell peppers, onions, zucchini)
- 1/4 cup low-sodium soy sauce
- 1 tsp sesame oil
- 2 tbsp brown sugar
Instructions
- Cut chicken breasts into cubes and season with salt and pepper.
- In a large skillet or wok, heat vegetable oil over medium-high heat.
- Add chicken to the pan and sauté until golden brown, about 5-7 minutes.
- Stir in minced garlic and cook until fragrant.
- Add mixed vegetables to the skillet and stir-fry for an additional 5 minutes until vibrant but crisp.
- In a small bowl, combine soy sauce, sesame oil, and brown sugar; mix well.
- Pour the sauce over chicken and vegetables in the skillet.
- Add cooked rice to the skillet and stir continuously for about 3 minutes until heated through.
- Serve hot, drizzling any remaining sauce over each portion for extra flavor.
Nutrition
- Serving Size: 1 plate (approx. 340g)
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - For added protein, consider incorporating an egg into your fried rice during the final mixing stage. - Feel free to swap in your favorite vegetables or use teriyaki sauce for a sweeter flavor profile.