Hibachi
Cooking a hibachi dinner at home is fun, budget-friendly, SUPER delicious, and a meal the whole family will love!
Servings: 6 serving
Calories: 740kcal
Ingredients
Chicken
- 1-2 tbsp oil olive, avocado, canola or vegetable
- 3-4 lb boneless, skinless chicken thighs or breasts cut into strips
- Asian Seasoning
- 1/2-3/4 cup Korean BBQ Marinade and Sauce
- 2-3 tbsp hot honey
Veggies
- 1-2 tbsp oil olive, avocado, canola or vegetable
- 1/4-1/2 cup water
- 8-10 cups sliced veggies broccoli, onion, mushrooms and squash
- Asian Seasoning
- 1/3 packet Fried Rice Seasoning mix
- 1-2 tbsp reduced-sodium soy sauce
Fried Rice
- 2-3 tbsp oil olive, avocado, canola or vegetable
- 3 cups cooked and cooled long-grain rice homemade or store-bought
- Asian Seasoning
- 2/3 packet Fried Rice Seasoning mix
- 2-4 tbsp reduced-sodium soy sauce
- 3 eggs
- Water, if needed
Shrimp
- 1/2-1 tbsp butter
- 1-1 1/2 lb shrimp peeled and deviled
- Asian Seasoning
Instructions
- Prepare and measure all ingredients before starting the cook.
- Start with cooking the veggies and chicken in 2 separate large skillets. Heat oil in both. Add the veggies to one skillet and chicken in the other. For the veggies, pour in water and season with Asian seasoning, fried rice seasoning and soy sauce. Cook until tender and the veggies start to brown/caramelize. Add more oil/water if needed. For the chicken, season with Asian seasoning and sear on both sides.
- Once the veggies are finished, transfer to a bowl and use the same pan for the fried rice. Add oil and the the cooked rice. Season and fold with Asian Seasoning, fried rice seasoning and soy sauce. Add more oil and/or water if needed. Once the rice is crisping, make a hole in the center of the pan. Add a little oil and crack the eggs in the center. Allow the eggs to cook 1-2 minutes, then mix and fold into the rice until the egg is fully cooked. Transfer to a bowl for serving.
- Cook the shrimp right before you add the eggs to the rice. For the shrimp, heat butter in a skillet over medium-high heat. Season the shrimp with Asian Seasoning and cook 1-2 minutes per side or until cooked through.
- For the chicken glaze, pour Bibigo and honey over the chicken. Stir and cook until thickened and caramelizing. Transfer to a dish.
Video
Nutrition
Calories: 740kcal | Carbohydrates: 56g | Protein: 86g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 412mg | Sodium: 1246mg | Potassium: 1881mg | Fiber: 13g | Sugar: 11g | Vitamin A: 16235IU | Vitamin C: 36mg | Calcium: 179mg | Iron: 5mg
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