Description
We took this recipe straight from the hibachi grill and our mega-popular Hibachi Chicken recipe, for a perfect restaurant-style meal made at home.
Ingredients
1 ½ teaspoons sesame oil
4 teaspoons neutral oil like avocado or canola; 1 tablespoon + 1 teaspoon, divided
¾ pound chicken breasts cut into very small pieces
5 tablespoons low-sodium soy sauce divided
4 tablespoons butter divided
2 teaspoons fresh lemon juice
salt to taste
pepper to taste
½ cup diced white onion
1 cup frozen mixed vegetables peas, carrots
2 large eggs
4 cups cooked rice cool to touch
sesame seeds optional
Instructions
1. Warm sesame oil and 1 tablespoon neutral oil in skillet. Add chicken and cook.
2. Add soy sauce, butter, lemon juice, salt, and pepper; cook until no longer pink.
3. Transfer chicken to bowl; wipe skillet.
4. Heat 1 teaspoon neutral oil; cook onions and vegetables.
5. Push veggies aside; scramble eggs.
6. Add rice and butter; cook 5 minutes.
7. Add soy sauce; cook 1 minute.
8. Stir in chicken and season. Serve warm.
Notes
Don’t use fresh rice—cold rice fries best.
Season with salt and pepper for balanced flavor.
Double the chicken for more protein.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian