Japanese Steakhouse Hibachi Chicken and Steak With Vegtables Recipe

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Japanese Steakhouse Hibachi Chicken and Steak With Vegtables
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Ingredients
29
Count
Nutrition
1777
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Bring 2 1/2 cups water to a rolling boil. Once boiling, add the 2 Cups rice and remove form heat, cover and simmer for 20 minutes. Then remove cover and let stand 5 minutes for rice to absorb remaining water.
  2. While waiting for the water to boil and rice to simmer, add all the ingredients for the white sauce in a medium bowl, whisk together and chill covered until ready to serve.
  3. Hibachi Chicken or Steak: Slice the meat and vegetables into bite size pieces. Spread 1 Tb vegetable oil in 2 separate large skillets over medium high heat. Now in one large skillet, melt 1 TB butter and then add 1 TB soy sauce and the chicken or steak and saute over medium/high heat and add a dash of salt and pepper. Stir often.
  4. In the other large skillet, add portions of the bite sized vegetables (onion and zucchini, not mushrooms) with 1 TB butter, 2 TB soy sauce, dash salt and pepper. (1 TB butter, 2 TB soy sauce, dash salt and pepper for each 1 to 2 cup portion, or unless the portions are small use like 1/2 the ingredients). Cook each portion for about 7 to 8 minutes or until desired tenderness. Cook in portions unless you have a hibachi grill or large enough skillet to cook all the vegetables at once. Stir occasionally. I'm usually cooking for 6 so I have to cook portions separately or else half the vegetables will end up being over cooked while the other half is not cooked at all. Once you've made this recipe more than once you will be able to cook more at a time, just don't overwhelm yourself.
  5. When the chicken (add a little lemon juice at the end) or steak is done, add mushrooms and 1 TB butter, 1 TB soy sauce or more if you have decided to cook a lot of mushrooms.
  6. Continue to stir both pans.
  7. Spoon the vegetables into even portions onto everyone's plates, and the meat into even portions then use one of the meat or vegetable's now empty skillet for the rice.
  8. Toss the scrambled eggs, grated carrots, peas, diced onion with the cooked rice and melt about 1 1/2 or 2 TB butter in the skillet and spoon (slotted spoon) the rice mixture over into the skillet with melted butter, frying it over medium high heat. Add soy sauce and salt and pepper. Cook for about 8 or so minutes stirring as often as you can to keep rice from burning.
  9. Serve in even portions to everyone's plates.
  10. Serve white/orange dipping sauce as you'd like. In my family we use generous amounts over the entire plate.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1776.69 Kcal (7439 kJ)
Calories from fat 1112.4 Kcal
% Daily Value*
Total Fat 123.6g 190%
Cholesterol 373.08mg 124%
Sodium 4332.49mg 181%
Potassium 1391.35mg 30%
Total Carbs 92.03g 31%
Sugars 9.64g 39%
Dietary Fiber 4.79g 19%
Protein 77.6g 155%
Vitamin C 8.3mg 14%
Vitamin A 0.4mg 13%
Iron 4.4mg 25%
Calcium 169.3mg 17%
Amount Per 100 g
Calories 202 Kcal (846 kJ)
Calories from fat 126.48 Kcal
% Daily Value*
Total Fat 14.05g 190%
Cholesterol 42.42mg 124%
Sodium 492.59mg 181%
Potassium 158.19mg 30%
Total Carbs 10.46g 31%
Sugars 1.1g 39%
Dietary Fiber 0.54g 19%
Protein 8.82g 155%
Vitamin C 0.9mg 14%
Iron 0.5mg 25%
Calcium 19.2mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 45
    Points
  • 48
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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