Benihana Hibachi Chicken Rice Bowl

• porții: Recipe serves 4 people
• timp total: 45 minutes

Ingrediente

Mustard Sauce:▪️1 Clove Garlic, grated or minced▪️2 Tbsp Soy Sauce▪️2 Tbsp Tahini▪️2 tsp Ground Mustard (regular ground mustard from spice aisle, not spicy mustard)▪️2 Tbsp Water▪️1/2 Cup Heavy Cream▪️

Veggies:▪️1 Tbsp Avocado Oil▪️1/2 a Medium Yellow Onion, cut in strips▪️1 Small Zucchini, cut in thin bite sized pieces▪️1 Clove Garlic, finely chopped▪️Salt & Pepper▪️2 tsp Soy Sauce▪️1 Tbsp Butter▪️1 tsp Sesame Seeds▪️

Hibachi Chicken:▪️1 Tbsp Avocado Oil▪️1 lb. Boneless Skinless Chicken Breast, sliced in bite size pieces▪️1/2 tsp Kosher Salt▪️1/2 tsp Pepper▪️1 Tbsp Soy Sauce▪️2 Tbsp Butter▪️1 Clove Garlic, finely chopped▪️1 Tbsp Sesame Seeds

Serving:▪️4 Cups Cooked White Rice▪️

Vegan Modification: Sub in coconut milk for cream (in the mustard sauce), firm tofu for chicken (cut in half to create two 1/2" thick rectangles, then drain it between two towels under something heavy for 30 mins to remove excess moisture then), and plant based butter for butter

Instrucțiuni

Make the mustard sauce: In a small bowl, whisk together the garlic, soy sauce, tahini, ground mustard, and water. Stir in the cream and set aside.

In a large wok or pan over medium high heat, sauté the onion in avocado oil with a sprinkle of salt and pepper for 1-2 mins, then add the zucchini, another sprinkle of salt and pepper, sesame seeds, and soy sauce. Sauté for 2-3 more mins until all the veggies are almost tender, then create a well in the middle of the veggies and add the butter and garlic into the well. Let fry undisturbed for 1-2 mins (so the veggies get seared), then stir and transfer to a plate. Cover with foil (or another plate) to keep warm while you make the chicken.

Add 1 tbsp avocado oil, the chicken breast, 1/2 tsp kosher salt, and 1/2 tsp pepper. Spread the chicken into one layer and let it sear undisturbed for 2-3 mins until golden brown, then stir and add the soy sauce, butter, garlic, and sesame seeds. Stir fry for 2-3 more mins until the chicken’s internal temp reaches 165F, then taste and add more soy sauce if desired.

Divide the warm rice into four bowls and top with the chicken and veggies. Serve some of the mustard sauce drizzled on top and the rest on the side for dipping. Enjoy!

20 minute total prep + 20 minute cook time

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