Hibachi Lunch Recipe

Hibachi Lunch Preparation

1. 1

   Prepare the Chicken

   Cut the boneless chicken breast into bite-sized pieces. Marinate with soy sauce, minced garlic, salt, and black pepper for at least 30 minutes.

2. 2

   Cook the Chicken

   Heat 1 tablespoon of vegetable oil in a large skillet or griddle over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 7-10 minutes. Remove from skillet and set aside.

3. 3

   Sauté the Vegetables

   In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced zucchini, mushrooms, and onion. Sauté for about 5-7 minutes until they are tender.

4. 4

   Fry the Rice

   Push the vegetables to the side of the skillet and crack the eggs into the center. Scramble the eggs until fully cooked, then add the cooked rice. Mix everything together and add the cooked chicken back into the skillet.

5. 5

   Final Touches

   Stir in chopped green onions and adjust seasoning with salt and black pepper to taste. Cook for another 2 minutes before serving.