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Hibachi Chicken and Vegetables in a Wok

Who doesn’t love a hibachi dinner?! They’re fun, sometimes interactive, and most importantly delicious! Well, it’s time to whip out your wok and make your own hibachi feast. 

Hibachi Chicken and Rice in a Wok

For the Chicken:
pound chicken breast, cubed
2 tablespoons butter
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Teriyaki sauce
1 ½ tablespoon soy sauce
1/4 teaspoon lemon juice

For the Rice:

4 cups cooked rice, cold
2 tablespoon butter
1 clove garlic, minced
1 ½ tablespoon Worcestershire sauce
1 ½ tablespoon Teriyaki sauce
2 ½ tablespoon soy sauce
1 teaspoon lemon juice

Optional toppings: Sesame seeds, chopped green onions, Sriracha


For the Chicken:
1. Add butter to your wok and heat over medium-high until melted. Add garlic and sauté until fragrant, about 1 minute.
2. Add the chicken and sear on all sides. Reduce heat to medium and add Worcestershire, teriyaki, and soy sauces and lemon juice. Cook until chicken is cooked through.
3. Once cooked through, transfer chicken to a plate and cover to keep warm.
For the Rice:
1. Using the same wok, add butter and garlic and sauté until fragrant, about 1 minute.
2. Add rice, Worcestershire, teriyaki, and soy sauces and lemon juice and stir until well combined.
3. Reduce heat to medium-low and continue to stir until all the sauce is completely absorbed.
4. Add cooked chicken back to the wok and stir into the rice.
Serve warm with desired toppings.

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Originally from: Cook Craft Love.

This post first appeared on The Urben Life, please read the originial post: here

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Hibachi Chicken and Vegetables in a Wok


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