Hibachi Chicken and Fried Rice Recipe

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Hibachi Chicken and Fried Rice
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Ingredients
30
Count
Nutrition
954
Calories
Total time
35
Minutes
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Ingredients:

  • for the hibachi chicken
  • 1 -1 1/2 lb chicken breast
  • 1 tbsp butter
  • 3 tbsp soy sauce
  • 1 dash salt
  • 1 dash pepper
  • for the hibachi vegetables
  • 1 large white onion
  • 1 large zucchini
  • 1 tbsp butter
  • 2 tbsp soy sauce
  • 1 dash salt
  • 1 dash pepper
  • for the hibachi fried rice
  • 4 cups cooked rice (cool to the touch)
  • 1/2 cup white onion
  • 2 large eggs
  • 4 tbsp butter
  • 4 tbsp soy sauce
  • for the hibachi bean sprouts
  • 1 tbsp butter
  • 1 tbsp soy sauce
  • 3 cups bean sprouts

Directions:

  1. Note: Cook the rice first, so that it has time to cool down before you fry it. Cook the chicken and veggies at the same time in two separate skillets or woks. Make sure to keep the chicken and veggies warm while you cook the fried rice and bean sprouts.
  2. Hibachi Chicken.
  3. Cut the chicken breast up into bit sized pieces. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the chicken, soy sauce, butter, lemon juice, salt, and pepper to the skillet. Sauté the chicken for 6-8 minutes or until no longer pink.
  4. Note: Do not clean skillet. You will reuse this skillet for the fried rice.
  5. Hibachi Veggies.
  6. Cut the white onion into slivers. Quarter the zucchini. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the white onion, zucchini, butter, soy sauce, salt, and pepper. Sauté veggies for 6-8 minutes or until veggies are tender.
  7. Note: Do not clean skillet, you will use the same skillet for the bean sprouts. The oil that is left over will be used for the bean sprouts.
  8. Hibachi Fried Rice.
  9. Chop the onion. Heat vegetable oil on medium high in large skillet or wok (use the skillet or wok you cooked the chicken in earlier). Add the onion and sauté. Sauté onion for 3-4 minutes or until almost tender enough to eat. Add the bean sprouts. Sauté for 1-2 minutes. Move the vegetables to the side of the pan. Add the eggs, lightly scramble as you add them to the skillet. Once scrambled add the rice and butter. Cook for 5 minutes, stirring frequently. Add the soy sauce and cook an additional minute.
  10. Hibachi Bean Sprouts.
  11. Melt the butter in a large skillet or wok (use the skillet or wok that you cooked the veggies in earlier). Add the soy sauce and bean sprouts. Sauté for 1-2 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 953.84 Kcal (3994 kJ)
Calories from fat 531.7 Kcal
% Daily Value*
Total Fat 59.08g 91%
Cholesterol 204.53mg 68%
Sodium 3402.68mg 142%
Potassium 865.35mg 18%
Total Carbs 70.39g 23%
Sugars 9.08g 36%
Dietary Fiber 8.43g 34%
Protein 40.09g 80%
Vitamin C 21.3mg 36%
Vitamin A 0.2mg 8%
Iron 5.5mg 31%
Calcium 88.8mg 9%
Amount Per 100 g
Calories 163.42 Kcal (684 kJ)
Calories from fat 91.09 Kcal
% Daily Value*
Total Fat 10.12g 91%
Cholesterol 35.04mg 68%
Sodium 582.96mg 142%
Potassium 148.25mg 18%
Total Carbs 12.06g 23%
Sugars 1.56g 36%
Dietary Fiber 1.44g 34%
Protein 6.87g 80%
Vitamin C 3.7mg 36%
Iron 0.9mg 31%
Calcium 15.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.2
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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