Cooking a hibachi dinner at home is fun, budget-friendly, SUPER delicious, and a meal the whole family will love!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Course, Side Dish
Cuisine: American, Japanese
Keyword: chicken, seafood
Servings: 6serving
Calories: 740kcal
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Ingredients
Chicken
1-2tablespoonoilolive, avocado, canola or vegetable
3-4lbboneless, skinless chicken thighs or breastscut into strips
Asian Seasoning
½-3/4cupKorean BBQ Marinade and Sauce
2-3 tablespoonhot honey
Veggies
1-2tablespoonoilolive, avocado, canola or vegetable
¼-1/2cupwater
8-10cupssliced veggies broccoli, onion, mushrooms and squash
Asian Seasoning
⅓packetFried Rice Seasoning mix
1-2 tablespoonreduced-sodium soy sauce
Fried Rice
2-3tbsp oilolive, avocado, canola or vegetable
3cupscooked and cooled long-grain ricehomemade or store-bought
Asian Seasoning
⅔packetFried Rice Seasoning mix
2-4tablespoonreduced-sodium soy sauce
3eggs
Water, if needed
Shrimp
½-1tbsp butter
1-1 ½lbshrimppeeled 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.