WHITE SAUCE AT HIBACHI RECIPES

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HIBACHI CHICKEN AND FRIED RICE RECIPE - FOOD.COM



Hibachi Chicken and Fried Rice Recipe - Food.com image

This is a recipe for a full hibachi style meal. It includes the chicken, veggies, fried rice, and bean sprouts. My husband and I put together a combination of recipes that we found on the interenet and created this one. It is very good for a night in, when you do not wish to pay the expensive prices at the Japanese steak house.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 30

for the hibachi chicken
1 -1 1/2 lb chicken breast
1 tablespoon vegetable oil
1/2 teaspoon sesame seed oil
1 tablespoon butter
3 tablespoons soy sauce
2 teaspoons fresh lemon juice
1 dash salt
1 dash pepper
for the hibachi vegetables
1 tablespoon vegetable oil
1/2 teaspoon sesame seed oil
1 large white onion
1 large zucchini
1 tablespoon butter
2 tablespoons soy sauce
1 dash salt
1 dash pepper
for the hibachi fried rice
4 cups cooked rice (cool to the touch)
2 tablespoons vegetable oil
1/2 cup white onion
1 cup bean sprouts
2 large eggs
4 tablespoons butter
4 tablespoons soy sauce
for the hibachi bean sprouts
1 tablespoon butter
1 tablespoon soy sauce
3 cups bean sprouts

Steps:

  • 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.
  • Hibachi Chicken.
  • 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.
  • Note: Do not clean skillet. You will reuse this skillet for the fried rice.
  • Hibachi Veggies.
  • 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.
  • 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.
  • Hibachi Fried Rice.
  • 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.
  • Hibachi Bean Sprouts.
  • 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.

Nutrition Facts : Calories 876.7, FatContent 48.7, SaturatedFatContent 18.7, CholesterolContent 219.1, SodiumContent 2890.7, CarbohydrateContent 70.1, FiberContent 4.6, SugarContent 9.7, ProteinContent 41

JAPANESE STEAKHOUSE HIBACHI CHICKEN AND STEAK WITH ...



Japanese Steakhouse Hibachi Chicken and Steak With ... image

My family used to celebrate every major event at this hole in the wall family owned Japanese steakhouse that closed down so rationally I had to start making it at home to survive. This recipe has become my family's absolute favorite and hopefully it will be for your family too

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4 , 4 serving(s)

Number Of Ingredients 29

16 ounces mayonnaise
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon garlic juice
1 teaspoon ketchup
1/4 teaspoon Tabasco sauce
1 teaspoon ground mustard
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon white pepper
1/8 cup water
5 skinless boneless thin sliced chicken breasts
2 large white onions
4 green zucchini, large
1 (16 ounce) package sliced mushrooms
2 tablespoons vegetable oil
8 tablespoons less sodium soy sauce
4 tablespoons butter or 4 tablespoons garlic butter
1 dash iodized salt
1 dash ground pepper
1 dash lemon juice (if you're cooking chicken)
1/2 cup carrot, grated, depending on how much you want
1/2 cup peas if you'd like to add peas
2 -3 scrambled eggs
1/2 cup diced onion if you want onion in your rice
2 tablespoons unsalted butter
3 tablespoons low sodium soy sauce
2 cups uncooked parboiled rice
2 1/2 cups water

Steps:

  • Bring 2 1/2 cups water to a rolling boil. Once boiling, add the 2 Cups rice and remove form heat, cover and simmer for 20 minutes. Then remove cover and let stand 5 minutes for rice to absorb remaining water.
  • While waiting for the water to boil and rice to simmer, add all the ingredients for the white sauce in a medium bowl, whisk together and chill covered until ready to serve.
  • Hibachi Chicken or Steak: Slice the meat and vegetables into bite size pieces. Spread 1 Tb vegetable oil in 2 separate large skillets over medium high heat. Now in one large skillet, melt 1 TB butter and then add 1 TB soy sauce and the chicken or steak and saute over medium/high heat and add a dash of salt and pepper. Stir often.
  • In the other large skillet, add portions of the bite sized vegetables (onion and zucchini, not mushrooms) with 1 TB butter, 2 TB soy sauce, dash salt and pepper. (1 TB butter, 2 TB soy sauce, dash salt and pepper for each 1 to 2 cup portion, or unless the portions are small use like 1/2 the ingredients). Cook each portion for about 7 to 8 minutes or until desired tenderness. Cook in portions unless you have a hibachi grill or large enough skillet to cook all the vegetables at once. Stir occasionally. I'm usually cooking for 6 so I have to cook portions separately or else half the vegetables will end up being over cooked while the other half is not cooked at all. Once you've made this recipe more than once you will be able to cook more at a time, just don't overwhelm yourself.
  • When the chicken (add a little lemon juice at the end) or steak is done, add mushrooms and 1 TB butter, 1 TB soy sauce or more if you have decided to cook a lot of mushrooms.
  • Continue to stir both pans.
  • Spoon the vegetables into even portions onto everyone's plates, and the meat into even portions then use one of the meat or vegetable's now empty skillet for the rice.
  • Toss the scrambled eggs, grated carrots, peas, diced onion with the cooked rice and melt about 1 1/2 or 2 TB butter in the skillet and spoon (slotted spoon) the rice mixture over into the skillet with melted butter, frying it over medium high heat. Add soy sauce and salt and pepper. Cook for about 8 or so minutes stirring as often as you can to keep rice from burning.
  • Serve in even portions to everyone's plates.
  • Serve white/orange dipping sauce as you'd like. In my family we use generous amounts over the entire plate.

Nutrition Facts : Calories 927, FatContent 45, SaturatedFatContent 17.8, CholesterolContent 254.8, SodiumContent 2894.6, CarbohydrateContent 74.7, FiberContent 7.3, SugarContent 16.7, ProteinContent 57.5

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