Copycat Hibachi Rice + Chicken
1 lb boneless skinless chicken breast
salt & pepper
½ cup teriyaki sauce
2 cups Frozen Vegetable Medley (corn, peas, carrots, green beans) (you can certainly use fresh but I'm all about the easy!)
3 tablespoons soy sauce (I use low sodium but your preference!)
2 tablespoons worcestershire sauce
1 tablespoon cooking (I use olive oil, but whichever you prefer!)
1 teaspoon onion powder
1 clove minced garlic
1/2 white onion
1 tablespoon of butter
½ cup White Rice
optional (but recommended) toppings:
Preheat the oven to 400 degrees.
Salt and pepper both sides of the chicken breasts. In a large baking dish, add chicken & top with cooking oil, and teriyaki sauce. Bake for 20-26 minutes depending on the size of the chicken breasts.
While the chicken bakes, cook rice as normal in a medium sauce sauce pan (I usually just follow the directions on the back of the bag/box!)
While rice and chicken cook, combine onion, butter, minced garlic, 1 tablespoon of soy sauce (you will save the rest for later), and onion powder in a large skillet or wok. Simmer on low for 5 or so minutes or until the onion is softened. Add frozen veggies and another tablespoon of soy sauce. Sprinkle it with salt and pepper. Cook on medium heat until veggies are softened.
When rice is thoroughly cooked, add it to the veggie mixture and top with worcestershire sauce & your remaining soy sauce. Stir lightly. Add egg and stir until egg is broken up and cooked through the mixture. Allow mixture to "fry" on medium heat.
Remove chicken from the oven and cut into chunks. Add chunks into rice and veggies (or leave to serve on the side!)
Top with soy sauce (as desired), sesame seeds, green onions, and yum yum sauce & serve hot!
Tag me @kristen.jedlicka so I can see your creation!!