HIBACHI CHICKEN
This Japanese style Hibachi Chicken made with sautéed vegetables served over top of a simple fried rice is an easy and delicious dinner that also serves as a delicious meal prep.
Provided by Carmy
Categories Main Course
Time 30m
Number Of Ingredients 28
Steps:
- Mix all the ingredients together and store in the fridge until ready to use.
- In a wok or Dutch oven over high heat, add in olive oil and melt the 1 tbsp butter.
- Once the Dutch oven is hot, add the diced chicken.
- Season with salt and pepper and cook until no longer pink, for 5-6 minutes.
- Add the soy sauce, hoisin sauce, mirin, garlic, and honey.
- Stir until the chicken has been coated and the sauce as thickened to your liking.Set aside the chicken.
- In the same pan (no need to clean any leftover sauce off), add in the olive oil and ½ tbsp butter.
- Once the butter has melted, add in the onions, mushrooms, and zucchini.
- Stir fry for a minute before adding in the soy sauce.
- Continue to stir fry until the vegetables as softened to your liking.
- In a wok on high heat, melt 1 tbsp butter and add in the minced garlic.
- Sauté the garlic for half a minute and then add in the rice, soy sauce, and oyster sauce.
- Sauté until the rice has heated through.
- Make a well in the middle of the rice and add in the eggs. Scrambling it until it's almost fully set.
- Stir to combine everything before adding in the peas and stirring until the peas have been heated through.
HIBACHI CHICKEN AND FRIED RICE
This is a recipe for a full hibachi style meal. It includes the chicken, veggies, fried rice, and bean sprouts. My husband and I put together a combination of recipes that we found on the interenet and created this one. It is very good for a night in, when you do not wish to pay the expensive prices at the Japanese steak house.
Provided by jessicapowers
Categories Japanese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 30
Steps:
- Note: Cook the rice first, so that it has time to cool down before you fry it. Cook the chicken and veggies at the same time in two separate skillets or woks. Make sure to keep the chicken and veggies warm while you cook the fried rice and bean sprouts.
- Hibachi Chicken.
- Cut the chicken breast up into bit sized pieces. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the chicken, soy sauce, butter, lemon juice, salt, and pepper to the skillet. Sauté the chicken for 6-8 minutes or until no longer pink.
- Note: Do not clean skillet. You will reuse this skillet for the fried rice.
- Hibachi Veggies.
- Cut the white onion into slivers. Quarter the zucchini. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the white onion, zucchini, butter, soy sauce, salt, and pepper. Sauté veggies for 6-8 minutes or until veggies are tender.
- Note: Do not clean skillet, you will use the same skillet for the bean sprouts. The oil that is left over will be used for the bean sprouts.
- Hibachi Fried Rice.
- Chop the onion. Heat vegetable oil on medium high in large skillet or wok (use the skillet or wok you cooked the chicken in earlier). Add the onion and sauté. Sauté onion for 3-4 minutes or until almost tender enough to eat. Add the bean sprouts. Sauté for 1-2 minutes. Move the vegetables to the side of the pan. Add the eggs, lightly scramble as you add them to the skillet. Once scrambled add the rice and butter. Cook for 5 minutes, stirring frequently. Add the soy sauce and cook an additional minute.
- Hibachi Bean Sprouts.
- Melt the butter in a large skillet or wok (use the skillet or wok that you cooked the veggies in earlier). Add the soy sauce and bean sprouts. Sauté for 1-2 minutes.
HIBACHI-STYLE FRIED RICE
One of my favorite parts of hibachi is the fried rice and I was determined to make it at home. This recipe is quick and easy and is sure to be a big hit. I enjoy using left-over teriyaki chicken in my fried rice, but you can use any meat you want or no meat at all! With or without chicken it is equally as delicious and a great side dish! You can use more or less garlic, depending on your personal preference.
Provided by Amber62006
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat a wok or non-stick skillet over medium-high heat; add olive oil. Cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes. Add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes.
- Mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes. Add soy sauce; cook and stir until rice mixture is evenly coated, about 3 minutes.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 17.1 g, Cholesterol 79.5 mg, Fat 12.6 g, Fiber 0.6 g, Protein 10.7 g, SaturatedFat 2.3 g, Sodium 491.3 mg, Sugar 0.5 g
HIBACHI STYLE FRIED RICE
Make at home, restaurant style fried rice. My daughter loves the fried rice you can get at expensive Japanese Hibachi style restaurants. I make this all the time for her and she loves it. I usually make it without the peas and carrots.
Provided by Darla Emerson
Categories White Rice
Time 15m
Yield 2 1/2 cups, 2 serving(s)
Number Of Ingredients 7
Steps:
- I use the boiling bags of rice, it's very easy and just the right amount.
- Sauté onion, peas and carrots in olive oil.
- Move vegetables to side of pan and lightly scramble the egg.
- Add rice and margarine and sauté for 5 minutes.
- Add soy sauce and cook for 1 minute.
- Serve hot.
Nutrition Facts : Calories 474.7, Fat 21, SaturatedFat 4.2, Cholesterol 93, Sodium 1189.5, Carbohydrate 60.2, Fiber 2, Sugar 2.1, Protein 10.6
BENIHANA HIBACHI CHICKEN RICE
This is a copycat version of the Hibachi Chicken Rice served at Benihana. Made in a pan but can be done on a flat grill like at the restaurant.
Provided by Member 610488
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator.
- Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
- When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together.
- Melt 1 1/2 tablespoons of butter in a large frying pan or flat grill over medium/high heat.
- When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.
- This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the chicken, salt, pepper and remaining soy sauce.
Nutrition Facts : Calories 359.8, Fat 7.4, SaturatedFat 3.6, Cholesterol 117.2, Sodium 612, Carbohydrate 61.2, Fiber 2.5, Sugar 3.3, Protein 10.7
HIBACHI BEEF FRIED RICE
This is a recipe I came up with last night and it is as good as the rice that we order at one of those Japanese grills. The key to the success of this, for me, was to make this in steps. I made it with sirloin but you could leave out the meat for a great side dish or add your own meat, chicken or seafood.
Provided by jmo912
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet heat up about two tablespoons of oil on med. high heat. When oil is good and hot, add all of your veggies and cook stirring frequently for about 3-4 minutes.
- Transfer to a plate. Return skillet to the stove and add another tablespoon of oil over med. high heat.
- Add beef with a little salt and pepper and a couple of pats of butter. Stir around for about 3-4 minutes.
- Using a slotted spoon, take the beef out of the pan and add to the plate of veggies.
- Discard any juices from the pan and return pan to stove. Dump rice into skillet and add remaining butter, soy sauce, salt and pepper to taste, and sesame seeds. Stir constantly over med high heat for about 5 minutes.
- Add the veggies and meat and continue to cook until all of the ingredients have blended and the rice is good and hot. You may want to add/reduce the amount of soy sauce and butter according to your taste.
Nutrition Facts : Calories 926.5, Fat 33.1, SaturatedFat 17.6, Cholesterol 86.3, Sodium 1542.8, Carbohydrate 132.9, Fiber 6.1, Sugar 1.7, Protein 22.2
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