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Hibachi Chicken and Rice

A delightful blend of savory chicken, perfectly cooked rice, and fresh vegetables, bringing the flavors of a Japanese steakhouse right into your kitchen.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound chicken breast diced
  • 2 cups cooked rice
  • 1 medium onion chopped
  • 1 cup zucchini sliced
  • 1 cup carrots julienned
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • Salt and pepper to taste

Equipment

  • Large skillet or wok
  • Knife and cutting board
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Rice cooker (optional)

Method
 

  1. Dice the chicken, chop the onion, and slice the zucchini and carrots.
  2. Heat 1 tablespoon of vegetable oil in your skillet over medium-high heat.
  3. Add the chicken and season with salt and pepper, cooking until browned and cooked through, about 6-8 minutes.
  4. Once the chicken is cooked, add the onion, zucchini, and carrots to the skillet.
  5. Stir-fry for about 4-5 minutes until the vegetables are tender but still crisp.
  6. Add the minced garlic to the skillet and sauté for an additional minute.
  7. Add the cooked rice to the skillet, breaking up any clumps.
  8. Drizzle the soy sauce and sesame oil over the rice mixture.
  9. Stir everything together and let it cook for another 2-3 minutes.
  10. Remove from heat and serve immediately.

Notes

Use day-old rice for the best texture, and feel free to adjust the soy sauce to your taste.