Ingredients:
3 large boneless skinless chicken breasts, diced into bite-sized pieces
3 cups chilled cooked rice
1 zucchini, diced
1/2 yellow onion, diced
6 baby bella mushrooms, diced
2 eggs
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste
1/2 cup Teriyaki Baste & Glaze sauce
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 tablespoons butter
PREPARATION:
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add diced chicken, season with garlic powder, onion powder, salt, and black pepper. Cook until golden brown and fully cooked, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, melt 1 tablespoon butter and sauté zucchini, onion, and mushrooms until tender, about 4-5 minutes. Remove and set aside with the chicken.
Melt the remaining butter in the skillet. Push to one side and scramble the eggs on the other side until fully cooked.
Add the chilled rice, teriyaki sauce, and soy sauce. Stir-fry for 3-4 minutes, breaking up any clumps.
Return chicken and vegetables to the skillet, tossing everything together. Cook for another 2-3 minutes until heated through.
Serve hot and enjoy your homemade hibachi meal!
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Servings: 4 servings | Kcal: 480 kcal