Hibachi is delicious. Point blank. Without a flat top grill at home, I have to improvise with a skillet. Cook the rice. Cook the chicken and vegetables. Season it and add sauce. Boom. You’ve got homemade hibachi.
- 1-1.5 lbs boneless skinless chicken breast, cut into bite size pieces
- 1 large zucchini or 2 small, halved and quartered
- 2 carrots, cut into bite sized pieces
- 1 large onion, diced
- 8 ounces of mushrooms, sliced
- 4 cloves of garlic, minced
- Canola oil
- Low sodium soy sauce
- Hoisin sauce
- 1 tsp sesame oil, optional
- Salt and pepper
- Heat 2 Tbsp canola oil. Add chicken and too with 4 Tbsp soy sauce and a dash of pepper. Cook chicken until done, about 8 minutes, and set aside.
- Heat another 2 Tbsp canola oil plus the teaspoon of sesame oil in the same skillet and add vegetables. Add 4 Tbsp soy sauce and 4 Tbsp Hoisin sauce. Add a dash of pepper. Cook, stirring occasionally, for about 20 minutes. Cover halfway through. Taste and add a dash of salt, if needed.
- Add cooked chicken to vegetable mixture. Heat together for about 5 minutes. Taste again to add any salt or pepper.
- Add minced garlic and cook for another 2 minutes.
- Serve chicken and vegetable mixture over rice.