I have been obsessed with hibachi ever since my uncle took my family out to eat at a fantastic hibachi restaurant in Knoxville, TN when I was 11. I don't think that place is in business anymore, but Knoxville does now have Wasabi's - and I am in love with it. We try to eat there at least once every time we visit home. Since that's only really twice a year (boo!), I've been experimenting with different hibachi-style recipes. This one is definitely the very best I've tried. It was really good. The original used sesame oil, but I just double the vegetable oil since my oldest is deathly allergic to sesame.
^That picture was the first picture I took with my new camera! The ones below are from my old one...
Recipe from Food.com member Chef #1519080
What you need:
- 1 1/2 lbs. chicken breast
- Vegetable oil
- 6 tbsp. butter, divided
- 9 tbsp. soy sauce, divided
- 2 tsp. lemon juice
- Salt and pepper, to taste
- 1 large onion and 1 small onion
- 1 large zucchini
- 1/2 lb. carrots, shredded
- 4 cups cooked rice, cooled*
- 1 cup bean sprouts
- 2 large eggs
While your chicken is cooking, slice up your large onion into half rings and cube your zucchini. Add 1 to 2 tbsp. vegetable oil in another large skillet over medium high heat. Add onion, zucchini, 1 tbsp. butter, 2 tbsp. soy sauce, and salt and pepper. Saute for 6 to 8 minutes.
When chicken is no longer pink, remove from skillet. Dice up your small onion. Add 2 tbsp. vegetable oil to the skillet and saute for 3 to 4 minutes on medium heat. Add bean sprouts and saute for 1 to 2 more minutes.Move onions and sprouts to the side of the pan. Add your eggs and lightly scrambled them.Once eggs are done, add rice and 4 tbsp. butter. Stir constantly.Add 4 tbsp. soy sauce and heat for one more minute.