Hibachi Chicken with Fried Rice and Vegetables

Name: Hibachi Chicken with Fried Rice and Vegetables
Prep time: 15 min
Cook time: 20 min
Yield: 6 servings
Ingredients: 1 tablespoon white sesame seeds (lightly toasted preferred); 2 tablespoons ground mustard; 2 teaspoons honey; 4 tablespoons low-sodium soy sauce; ½ cup half-and-half; 1 tablespoon hot water; ½ tablespoon minced garlic (approximately 1 large clove); 2 tablespoons neutral-flavored oil (avocado oil, refined coconut oil, etc.); ½ cup diced white onion (approximately 1 small white onion); 1 cup frozen mixed vegetables (peas, carrots, corn); 2 large eggs; 4 cups cooked rice (cooled completely, day-old rice preferred); 4 tablespoons butter (at room temperature, cut into small pieces); 4 tablespoons low-sodium soy sauce; 1 ½ teaspoons sesame oil; 1 tablespoon avocado oil; 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces, approximately 3 medium chicken breasts); 3 tablespoons low-sodium soy sauce; 1 tablespoon butter (at room temperature); 2 teaspoons fresh lemon juice; salt (to taste); freshly cracked black pepper (to taste); 1 ½ teaspoons sesame oil; 1 tablespoon avocado oil; 8-10 ounces zucchini pieces (approximately 1 large zucchini; sliced into 2-inch-thick half moons); 2 cups white onion slices (approximately 1 large white onion; halved, cut into ½-inch-long slices); 2 cups quartered baby bella mushrooms (approximately 8 ounces); 1 tablespoon butter; 1 tablespoon low-sodium soy sauce; salt (to taste)

Prep 15m

Cook 20m

Hibachi Chicken with Fried Rice and Vegetables Image

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Ingredients

(Servings: 6 servings)

1 tablespoon white sesame seeds (lightly toasted preferred)

2 tablespoons ground mustard

4 tablespoons low-sodium soy sauce

½ cup half-and-half

1 tablespoon hot water

½ tablespoon minced garlic (approximately 1 large clove)

2 tablespoons neutral-flavored oil (avocado oil, refined coconut oil, etc.)

½ cup diced white onion (approximately 1 small white onion)

1 cup frozen mixed vegetables (peas, carrots, corn)

4 cups cooked rice (cooled completely, day-old rice preferred)

4 tablespoons butter (at room temperature, cut into small pieces)

4 tablespoons low-sodium soy sauce

1 ½ teaspoons sesame oil

1 tablespoon avocado oil

1 pound boneless, skinless chicken breasts (cut into bite-sized pieces, approximately 3 medium chicken breasts)

3 tablespoons low-sodium soy sauce

1 tablespoon butter (at room temperature)

2 teaspoons fresh lemon juice

freshly cracked black pepper (to taste)

1 ½ teaspoons sesame oil

1 tablespoon avocado oil

8-10 ounces zucchini pieces (approximately 1 large zucchini; sliced into 2-inch-thick half moons)

2 cups white onion slices (approximately 1 large white onion; halved, cut into ½-inch-long slices)

2 cups quartered baby bella mushrooms (approximately 8 ounces)

1 tablespoon low-sodium soy sauce

freshly cracked black pepper (to taste)

Nutrition Facts

Calories

485kcal

24%
Fat

22g

33%
Saturated Fat

10g

50%
Carbohydrates

38g

12%
Fiber

4g

16%
Sugar

5g

10%
Protein

34g

68%
Cholesterol

230mg

76%
Sodium

1,300mg

54%

Percent Daily Values are based on a 2,000 calorie diet.

Hibachi Chicken with Fried Rice and Vegetables

Ingredients

Steps

Nutrition Facts

Comments

Hibachi Chicken with Fried Rice and Vegetables

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts