Ingredients

• 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

• 1/2 cup light mayo
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp Dijon mustard

• 1 tbsp olive oil
• 1 carrot, thinly sliced
• 1 cup mushrooms, sliced in half
• 1 yellow onion, chopped
• 1 zucchini, chopped
• 1 tbsp soy sauce, plus salt and pepper to taste

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

Instructions

1. Combine the ingredients for the hibachi chicken in a small bowl and pour the mixture over the chicken. Cook the chicken with the sauce in a large skillet over medium-high heat for about 10 minutes, stirring occasionally until the chicken is fully cooked. Remove the chicken from the pan and set it aside. Wipe the pan clean.
2. Cook the rice in a rice cooker or on the stovetop according to the package directions. Alternatively, you can cook the rice up to 2 days in advance. At the same time, mix the mustard sauce ingredients together in a bowl.
3. In the same pan, heat the olive oil and add the sliced vegetables. Season with salt, pepper, and soy sauce, then cook for about 5 minutes until the veggies are tender-crisp. Remove from heat and set aside.
4. In the same pan, melt butter and sauté garlic for 30 seconds until fragrant. Add in the rice and soy sauce, and cook for about 5 minutes, stirring occasionally until the rice is heated through. Create a hole in the center of the rice and crack in the egg, scrambling it until fully cooked. Toss the rice and stir in the green onions, then remove from heat.
5. Serve the hibachi chicken with the fried rice and sautéed vegetables, drizzling the mustard sauce on the side for dipping. Enjoy!

Notes

• You can also serve this dish with ginger sauce or yum yum sauce.
• Leftovers can be stored in the fridge for up to 5 days. Reheat in a pan or microwave.
• For longer storage, you can freeze the cooked chicken and fried rice for up to 3 months. Thaw overnight in the fridge and reheat as usual.

Nutrition

Calories: 499kcal | Carbohydrates: 37g | Protein: 33g | Fat: 24g | Saturated Fat: 7g
Cholesterol: 133mg | Sodium: 2106mg | Potassium: 855mg | Fiber: 3g | Sugar: 8g
Vitamin A: 3056IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 2mg