Craving a restaurant-quality meal without the restaurant prices? Then look no further! This Hibachi Chicken and Fried Rice recipe delivers all the deliciousness of your favorite hibachi takeout, but with the convenience of homemade cooking. It's a quick dinner idea, perfect for busy weeknights, and surprisingly easy to make, even for beginners. Get ready to impress your family with this healthy and flavorful dish!
Ingredients:
For the Hibachi Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp ginger powder
- ½ tsp black pepper
For the Fried Rice:
- 2 cups cooked rice (day-old rice works best)
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 2 carrots, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup frozen peas and carrots
- 2 eggs, lightly beaten
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- ½ tsp garlic powder
- Optional: Green onions, for garnish
Instructions:
Preparing the Hibachi Chicken:
- In a medium bowl, whisk together soy sauce, sesame oil, brown sugar, garlic powder, ginger powder, and black pepper.
- Add the chicken to the bowl and toss to coat evenly. Let it marinate for at least 15 minutes (longer is better!).
- Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and slightly browned, about 5-7 minutes. Set aside.
Making the Fried Rice:
- In the same skillet or wok, heat vegetable oil over medium heat. Add the chopped onion and cook until softened, about 2 minutes.
- Add the carrots and bell pepper and cook for another 3-4 minutes, until slightly tender-crisp.
- Stir in the frozen peas and carrots. Cook until heated through.
- Push the vegetables to one side of the pan. Pour in the beaten eggs and scramble them until cooked.
- Add the cooked rice to the pan and break it up with a spatula. Stir in the soy sauce, sesame oil, and garlic powder.
- Add the cooked chicken to the fried rice and stir to combine. Cook for another 2-3 minutes, until heated through and everything is well combined.
- Garnish with green onions (optional) and serve immediately.
Tips for the Best Hibachi Chicken and Fried Rice:
- Day-old rice is key: Using day-old rice prevents the fried rice from becoming too sticky.
- Don't overcrowd the pan: Cook the chicken and vegetables in batches if necessary to ensure even cooking.
- Adjust seasonings to your taste: Feel free to add more or less soy sauce, garlic powder, or ginger powder to suit your preference.
- Get creative with vegetables: Add other vegetables like broccoli, mushrooms, or snow peas for extra flavor and nutrients.
Variations:
- Shrimp Hibachi: Substitute shrimp for the chicken. Cook the shrimp until pink and opaque.
- Steak Hibachi: Use thinly sliced steak instead of chicken. Cook to your desired doneness.
- Spicy Hibachi: Add a pinch of red pepper flakes to the chicken marinade or fried rice for a little kick.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 15-20g
- Carbohydrates: 40-50g
This delicious Hibachi Chicken and Fried Rice recipe is a fantastic example of easy recipes that deliver big on flavor. It’s a healthy meal option, perfect for a quick weeknight dinner, and a guaranteed crowd-pleaser. Enjoy!