Ingredients

Hibachi Chicken

• 1 lb chicken breasts, diced
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tbsp hoisin sauce
• 4 cloves garlic, minced
• 1 tsp fresh minced ginger

Mustard Sauce

• ½ cup light mayo
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp Dijon mustard

Sautéed Vegetables

• 1 tbsp olive oil
• 1 carrot, thinly sliced
• 1 cup mushrooms, halved
• 1 yellow onion, chopped
• 1 zucchini, chopped
• 1 tbsp soy sauce
• Salt & pepper, to taste

Fried Rice

• 2 cups cooked white rice
• 2 tbsp butter
• 4 cloves garlic, minced
• 3 tbsp soy sauce
• 1 egg
• 4 green onions, sliced

Instructions

1. Cook the Chicken:
   • In a bowl, mix sesame oil, soy sauce, hoisin sauce, garlic, and ginger.
   • Pour over diced chicken and toss to coat.
   • Heat a large skillet over medium-high heat and cook chicken for 10 minutes, stirring occasionally.
   • Remove from pan and set aside.
2. Prepare the Mustard Sauce:
   • In a small bowl, whisk together mayo, soy sauce, rice vinegar, and Dijon mustard. Set aside.
3. Sauté the Vegetables:
   • In the same pan, heat olive oil over medium-high heat.
   • Add carrot, mushrooms, onion, and zucchini.
   • Season with soy sauce, salt, and pepper. Sauté for 5 minutes until tender-crisp. Remove from heat.
4. Make the Fried Rice:
   • Melt butter in the same pan, then sauté garlic for 30 seconds.
   • Add cooked rice and soy sauce, stirring for 5 minutes until heated.
   • Push rice to the side, crack in an egg, and scramble until just set.
   • Stir in green onions, mix everything together, and remove from heat.
5. Serve & Enjoy!
   • Plate the chicken, vegetables, and fried rice.
   • Serve with mustard sauce on the side. Enjoy!

Storage & Reheating Tips

• Refrigerate: Store leftovers in an airtight container for up to 5 days.
• Freeze: Chicken and rice can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm in a pan over medium heat or in the microwave.

Nutrition