Hibachi Chicken Recipe

Prepare the Marinade

In a bowl, combine the soy sauce, sesame oil, minced garlic, minced ginger, black pepper, and salt. Mix well.

Marinate the Chicken

Cut the chicken breast into bite-sized pieces and add them to the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes.

Cook the Chicken

Heat a skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, or until fully cooked, stirring occasionally. Garnish with chopped green onions before serving.

Scramble the Eggs

In a large skillet or wok, heat 1 tbs of sesame oil over medium heat. Crack the eggs into the skillet and scramble them until fully cooked. Remove from the skillet and set aside.

Cook the Vegetables

In the same skillet, add the remaining sesame oil and then add the frozen peas and carrots. Stir-fry for 2-3 minutes until heated through.

Combine Rice and Seasoning

Add the cooked rice to the skillet, along with the scrambled eggs and soy sauce. Stir well to combine and cook for an additional 3-5 minutes. Stir in the chopped green onions and mix well before serving.

Prepare the Veggies

In a separate skillet, heat olive oil over medium heat. Add the sliced zucchini, bell pepper, and broccoli florets.

Cook the Veggies

Stir-fry the vegetables for about 5-7 minutes, or until they are tender yet crisp. Season with salt to taste.

Assemble the Salad

In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.

Dress the Salad

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss gently to combine.