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:
- 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).
- Cube two boneless, skinless chicken breasts. Season with a little salt and pepper.
- Cook the rice. I used minute rice - boil water, add rice, stir, cover, remove from heat.
- Scramble/fry an egg. Put on a plate in a single layer. Set aside.
- 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.
- 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.
- 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.
- 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.
- Serve rice, veggies and chicken onto individual plates or later everything in a large bowl.