Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 780kcal 39%
Fat 38g 58%
Saturated Fat 10g 50%
Carbohydrates 75g 25%
Fiber 6g 24%
Sugar 12g 24%
Protein 35g 70%
Cholesterol 180mg 60%
Sodium 1,500mg 62%

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

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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

Nutrition Facts

Hibachi Chicken with Fried Rice and Vegetables

Ingredients

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Nutrition Facts

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