Name: Full Hibachi Meal
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: 12 oz bag frozen vegetables cooked for 4 min; 6 large eggs, scrambled with 1 tsp of Gochujang added; 6 cups rice (I like Jasmine) cooked, cool to the touch (cooking the rice a day before works best); 4 TBS butter; 2 TBS minced garlic; ½ Cup low sodium soy sauce; 3 lbs chicken breast sliced into ½” pieces; 6 TBS soy sauce; 2 TBS butter; 2 TBS minced garlic; 2 teaspoons lemon juice fresh; 2 TBS Thai sweet chili sauce; 1 TBS Onion Powder; 1 TBS Garlic Powder; 3 zucchini, halved, and sliced into ½” rounds; 2 yellow and/or sweet onion large, halved and cut into ½" thick pieces; 2 cups baby bella or white mushrooms about 8 ounces, sliced to ½"; 1 lb asparagus, ends trimmed and cut into 2” pieces on bias; 2 TBS butter; 2 TBS minced garlic; 2 TBS teriyaki sauce; 1 TPS Sesame oil for finishing; 2 TBS Peanut for griddling (or you can use canola)

Full Hibachi Meal

Why go to the Japanese Steak House when you can griddle up the whole meal with twice as much food for ¼ the cost? Crazy good, this recipe makes a ton, also tastes great left over. I like mine with some Sriracha and some Tony Ho, Yum Yum Sauce.

Prep

40 min

Cook

20 min

Ready in

1 hr

Rating

Hibachi

Chicken

Fried Rice

Vegetables Asian

Dinner

01 Planning

Fried Rice:

12 oz bag frozen vegetables cooked for 4 min

6 large eggs, scrambled with 1 tsp of Gochujang added

6 cups rice (I like Jasmine) cooked, cool to the touch (cooking the rice a day before works best)

4 TBS butter

2 TBS minced garlic

½ Cup low sodium soy sauce

Hibachi Chicken:

Hibachi Vegetables:

3 zucchini, halved, and sliced into ½” rounds

2 yellow and/or sweet onion large, halved and cut into ½" thick pieces

2 cups baby bella or white mushrooms about 8 ounces, sliced to ½"

1 lb asparagus, ends trimmed and cut into 2” pieces on bias

2 TBS butter

2 TBS minced garlic

2 TBS teriyaki sauce

1 TPS Sesame oil for finishing

2 TBS Peanut for griddling (or you can use canola)

02 Preparation

Like all of the chicken recipes on GMTD, slice the chicken breast thinly against the grain for the meat about ¼ thick fillets. (this will produce a great sear)

Place in a layer in a sheet tray or Pyrex, season each layer with Garlic and Onion powders, separate layers with wax paper.

You can cover the seasoned fillets and refrigerate up to a day to let flavors meld (recommended), or not.

Precook frozen veggies about 4 min in microwave.

Place scrambled, seasoned eggs in bowl.

Take all of this stuff out to your griddle, it is a lot, plus minced garlic, ginger, butter, reduced sodium soy sauce and teriyaki sauce.

Make sure you have plenty of half sheet trays (I use 6-8 trays)

03 Performance

Normally I do this meal with three separate griddle sessions, one after another. I start with the veggies. Coat griddle with 2 tbsp of peanut oil, spreading evenly, add all the veggies in a flat layer, let cook 4 min. Flip. After 4 min put down butter and garlic. Cook 3 more min. Return to sheet tray and add teriyaki and sesame oil. Again, coat griddle with 2 tbsp of peanut oil, spreading evenly. Add rice, and try to make a flat, even layer, cook for 4 min. Flip. After 4 min put down butter and garlic. Make an area for mixed veggies and egg, coat with butter and add. Add soy sauce to rice to taste. After 2 min, flip eggs and mix all together for even consistency to the rice. Let cook 3 more min or to desired crispiness of rice and return to sheet tray 9sometime this takes two half sheet trays so be prepared. Return to sheet tray. One last time, coat griddle with 2 tbsp of peanut oil, spreading evenly, add all the seasoned chicken in a flat layer, let cook 4 min. Flip. After 4 min put down butter, ginger, and garlic, cut up chicken to bite sized pieces. Cook 3 more min adding soy sauce and mixing the pieces. Return to sheet tray and add Thai sweet chili sauce and lemon juice.

Serve, enjoy!