Thursday, March 15, 2012

Hibachi-bachi!


Last night, our kitchen looked kind of like this! Juuusttt kidding! For real though, last night I made some ahhh-mazing hibachi chicken. It was as close to real Japanese teppanyaki as you can get at home. It was very step intensive, and I found the recipe here.

Here's how I made it happen to feed four people:
  1. Cut up all the veggies into bite size pieces - I used one onion, two zucchini and a large pack of baby bella mushrooms (and anything else you like - I added red bell pepper to ours last night because I had one in the fridge).
  2. Cube two boneless, skinless chicken breasts. Season with a little salt and pepper.
  3. Cook the rice. I used minute rice - boil water, add rice, stir, cover, remove from heat.
  4. Scramble/fry an egg. Put on a plate in a single layer. Set aside.
  5. In one large frying pan, put 1T vegetable (or canola) oil, 1T butter, 1T soy sauce on medium high heat. Add the chicken and cook until done, stirring often.
  6. In another large frying pan, add 1T vegetable (or canola) oil, 2T butter, 2T soy sauce on medium heat. Add the veggies (not the mushrooms) and cook, stirring frequently.
  7. When the chicken is done, add 1T butter, 1T soy sauce and the mushrooms. Stir and cook until mushrooms are soft. Juice half a lemon over the pan and stir. Remove from heat.
  8. When vegetables are done, spoon them into a bowl using a slotted spoon. Add pan back to heat and add 1T butter and the scrambled egg. Stir the rice in and add 2-4T soy sauce, depending on your taste.
  9. Serve rice, veggies and chicken onto individual plates or later everything in a large bowl.
  10. Enjoy!
Hope you like this meal as much as we did. Oh! The leftovers are even better!!

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