Ingredients

For the Hibachi Chicken

• 1 pound boneless skinless chicken breasts, cubed
• 1 tablespoon sesame oil
• 2 tablespoons low-sodium Japanese soy sauce
• 2 tablespoons hoisin sauce
• 4 garlic cloves, minced
• 1 teaspoon fresh grated ginger

For the Mustard Sauce

• ½ cup light mayonnaise
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon Dijon mustard

For the Vegetables

• 1 tablespoon avocado oil
• 1 carrot, sliced
• 1 cup mushrooms, halved
• 1 yellow onion, chopped
• 1 zucchini, chopped
• 1 tablespoon soy sauce
• Salt and black pepper to taste

For the Fried Rice

• 2 cups cold day-old jasmine rice
• 2 tablespoons butter
• 4 garlic cloves, minced
• 3 tablespoons soy sauce
• 1 egg
• 4 green onions, sliced

Instructions

1. Marinate chicken with sesame oil, soy sauce, hoisin sauce, garlic, and ginger.
2. Whisk together all mustard sauce ingredients and refrigerate.
3. Cook chicken in a hot skillet until golden brown and cooked through.
4. Sauté vegetables until tender-crisp.
5. Heat butter and garlic in the skillet, then stir in cold jasmine rice and soy sauce.
6. Scramble egg into the rice and finish with green onions.
7. Serve chicken with fried rice, vegetables, and mustard sauce.
8. Garnish with sesame seeds and green onions if desired.

Notes

• Use cold day old rice for best fried rice texture.
• Cook chicken in batches for better browning.
• Don’t overcrowd the skillet.
• Store sauce separately for meal prep.

Nutrition Estimate (Per Servings)