Healthier Chicken Hibachi + Fried Rice

The Healthier Chicken Hibachi + Fried Rice recipe offers a nutritious twist on a beloved classic by substituting extra virgin olive oil for butter. This change not only reduces saturated fat content but also incorporates the heart-healthy benefits of monounsaturated fats found in olive oil. The recipe features tender chicken breast and a vibrant mix of vegetables, all stir-fried to perfection with garlic and soy sauce, creating a flavorful hibachi-style dish. By making these thoughtful ingredient swaps, this recipe provides a delicious, health-conscious alternative without compromising on taste.

Serving Size: 3-4 People

Total Cook + Prep Time: 20 minutes

Ingredients:

For the chicken and veggies:

• 2 large chicken breasts, diced into 1" cubes

• 1 tablespoon extra virgin olive oil

• 1 zucchini, chopped into cubes

• 1 large carrot, diced into cubes

• 1/2 yellow onion, chopped into large pieces

• Salt and pepper, for taste

• For the sauce: 1/3 cup soy sauce, 1/2 teaspoon toasted sesame oil, 1 tablespoon brown sugar, 1 teaspoon minced garlic

• For topping: sliced green onions

For the fried rice:

• 1/2 yellow onion, diced into small pieces

• 1 large carrots, diced into small pieces

• 2 cups cooked white rice (best to use day-old rice in the fridge)

• 2 tablespoons extra virgin olive oil

• Soy sauce

• Salt and pepper, for taste

• Optional: 1 egg

Recipe:

1. Chop your zucchini, carrots, onion, and green onions. Afterwards, chop your chicken into 1" cubes on a cutting board. Make your sauce in a small bowl with: 1/3 cup soy sauce, 1/2 teaspoon toasted sesame oil, 1 tablespoon brown sugar, 1 teaspoon minced garlic. Mix and set aside.

2. Heat a pan on medium/high heat. On the pan, add 1 tablespoon of olive oil. Once hot, a dd your chicken onto the pan and stir occasionally to get each side cooked. Cook for about 8 minutes, or until the chicken reaches 155 degrees internally. Sprinkle with salt and pepper.

3. While this is cooking, make your fried rice. Add olive oil to a pan on medium/high heat. Add on your cooked white rice, chopped carrots, chopped onion and optional: egg. Sprinkle with salt and pepper. Top with soy sauce. Cook for about 8 minutes.

4. Make sure your chicken is fully white on the outside and you can't see any pink. On the pan with chicken, add in your vegetables: onion, zucchini and carrots. Pour on your sauce and mix around. Let cook for another 5 minutes, or until the onions look transluscent and the chicken has slightly browned.

5. Turn off the heat for the fried rice and chicken once done.

6. Serve on a plate and top with chopped green onions. Enjoy!