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Copycat Hibachi

ChickenStove-TopAsian

Time: 35 minutes

Yield: 6 servings

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About

You may not have the fancy cooking moves, but you can enjoy some of your favorite Asian fare right at home. Copycat Hibachi is a "wok" above the rest when it comes to great takeout-style food at home. Delicious fried rice, a mixture of vegetables — like zucchini, mushrooms, and white onion — along with expertly seasoned chicken bites, and an impeccable mustard dipping sauce, come together to become everything you crave. Heat up your dinner with Copycat Hibachi! Like the kids say, it's fire!

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Ingredients

  • For the fried rice:
  • 2 tablespoons avocado oil
  • 1/2 cup white onion, diced
  • 1 cup frozen vegetables, such as peas and carrots
  • 2 large eggs
  • 4 cups rice, cooked and cooled
  • 4 tablespoons butter
  • 4 tablespoons soy sauce
  • For the hibachi chicken:
  • 1 1/2 teaspoons sesame oil
  • 1 tablespoon avocado oil
  • 1 pound chicken breast, boneless and skinless, cut into bite-size pieces
  • 3 tablespoons soy sauce
  • 1 tablespoon butter
  • 2 teaspoons fresh lemon juice
  • salt, to taste
  • black pepper, to taste
  • For the hibachi vegetables:
  • 1 1/2 teaspoons sesame oil
  • 1 tablespoon avocado oil
  • 1 large zucchini, quartered and cut into 2-inch-thick pieces
  • 1 large white onion, halved and cut into 1/2-inch-wide pieces
  • 2 cups baby bella mushrooms, quartered
  • 1 tablespoon butter
  • 1 tablespoon soy sauce
  • salt, to taste
  • black pepper, to taste
  • For the mustard sauce:
  • 1 tablespoon sesame seeds, lightly toasted
  • 2 tablespoons dry mustard
  • 2 teaspoons honey
  • 4 tablespoons soy sauce
  • 1/2 cup half-and-half
  • 1 tablespoon hot water
  • 1 clove garlic, minced

Directions

Step 1 -In a large skillet or wok over medium-high heat, heat 2 tablespoons of the avocado oil.

Step 2 -Add 1/2 cup of the white onion and the frozen vegetables to the heated oil and sauté, stirring constantly, until the onions are almost translucent, about 3 minutes.

Step 3 -Move the vegetable mixture over to one side of the skillet. Crack the eggs into the empty side and use a spatula to scramble them until they are cooked through and fully scrambled.

Step 4 -Add the cooked rice and 4 tablespoons of the butter to the vegetable mixture and cook, stirring frequently, about 5 minutes.

Step 5 -Add 4 tablespoons of the soy sauce to the rice mixture and cook, stirring frequently, about 1 minute.

Step 6 -Firmly pack the rice mixture into a large bowl and cover to keep warm. Set it aside.

Step 7 -In the same skillet or wok, heat 1 1/2 teaspoons of the sesame oil and 1 tablespoon of the avocado oil.

Step 8 -Add the chicken pieces, 3 tablespoons of the soy sauce, 1 tablespoon of the butter, the lemon juice, the salt, and the black pepper to the heated oil and cook, stirring frequently, until the chicken pieces reach an internal temperature of 165 degrees F and the juices run clear, about 5-7 minutes. Set it aside and keep warm.

Step 9 -In a second large skillet or wok over medium-high heat, heat the remaining sesame oil and the remaining avocado oil.

Step 10 -Add the zucchini, the remaining white onion, the mushrooms, the remaining butter, 1 tablespoon of the soy sauce, the salt, and the black pepper to the heated oil and sauté, stirring frequently, until the vegetables are tender, about 6-8 minutes. Set it aside and keep warm.

Step 11 -In a blender, add the sesame seeds, the dry mustard, the honey, the remaining soy sauce, the half-and-half, the hot water, and the garlic and pulse to combine.

Step 12 -Serve the fried rice alongside the hibachi chicken, the hibachi vegetables, and the mustard sauce.

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