Copycat Hibachi

cookingprofessionally.com

Cathy Nicley

subheading: For the fried rice:

2 tablespoons avocado oil

½ cup white onion, diced

1 cup frozen vegetables, such as peas and carrots

2 large eggs

4 cups rice, cooked and cooled

4 tablespoons butter

4 tablespoons soy sauce

subheading: For the hibachi chicken:

1 ½ teaspoons sesame oil

1 tablespoon avocado oil

1 pound chicken breast, boneless and skinless, cut into bite-size pieces

3 tablespoons soy sauce

1 tablespoon butter

2 teaspoons fresh lemon juice

salt, to taste

black pepper, to taste

subheading: For the hibachi vegetables:

1 ½ teaspoons sesame oil

1 tablespoon avocado oil

1 large zucchini, quartered and cut into 2-inch-thick pieces

1 large white onion, halved and cut into ½-inch-wide pieces

2 cups baby bella mushrooms, quartered

1 tablespoon butter

1 tablespoon soy sauce

salt, to taste

black pepper, to taste

subheading: For the mustard sauce:

1 tablespoon sesame seeds, lightly toasted

2 tablespoons dry mustard

2 teaspoons honey

4 tablespoons soy sauce

½ cup half-and-half

1 tablespoon hot water

1 clove garlic, minced

Directions at cookingprofessionally.com

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