Hibachi at Home

There are many Hibachi restaurants around epically in our area. Even with as many Hibachi restaurants that are currently in business, there seems to always be a line at the door. I have developed a recipe that is comparable to Japanese food that has a much healthier base.

What you will need:

(You can leave out or add any vegetables you like. Mushrooms would be a good addition)

3 or 4 Skinless Boneless Chicken Breasts cut up in about 1 inch pieces

Broccoli chopped into florets

Carrots cut into about 1/2 inch pieces for easier cooking or shoe string carrots

Onion coarsely chopped

Zucchini cut in fourths long ways then chopped into about 1 1/2 inch long pieces (see picture)

Brown Rice

1 egg

1/2 bundle of green onions chopped

Olive oil or Toasted Sesame oil

Soy Sauce

Teriyaki Sauce

Black Pepper

Ground ginger

Cook Brown Rice according to directions. I typically use the minute rice to save time. I you can, chill the rice while you are cooking everything else. We will come back to it. (I quick chilled my rice in the deep freezer and it worked fine. Don't leave it too long or it will freeze like mine did! It did fine though!)

Put Chopped chicken in a very hot nonstick skillet with olive or sesame oil. Add a dash of black pepper and a dash of ginger. Once the chicken is about 3/4 done, add a few splashes of Teriyaki and Soy sauce. Once chicken is fully cooked, taste to see if you need to add more sauce or spices. Set Chicken aside on a plate.

In the skillet you cooked the chicken in (no need to wash skillet), put Broccoli, Carrots, Onion, and Zucchini into nonstick skillet. Sauté with Olive or Sesame Oil. Add a dash of black pepper. Add a few splashes of water to the skillet to help steam the vegetables once they are cooking well. When the vegetables are close to the consistency you want them add a little soy and a little Teriyaki to taste. Be very careful, the sauces can make it very salty very quickly. I like a little crispness to stay in my vegetables. Set vegetables aside.

In a new non-stick skillet with oil (or just clean the one you have been using), quickly fry/scramble an egg and chop into small pieces. Add chopped green onions and chilled rice. Sauté a few minutes stirring often. Add 2 or 3 splashes of soy sauce. Cook a minute or two longer. The rice is pretty much ready whenever you want it to be.