Hibachi Chicken with Fried Rice

Ingredients

• Grapeseed oil

  4 tbsp or 54g

• Soy sauce

  Low sodium, Shoyu

  12 tbsp or 192g

• Sesame oil

  Salad or cooking

  3 tbsp or 41g

• Butter

  Unsalted

  6 tbsp or 85g

• Egg

  Whole, fresh eggs

  2 large or 100g

• White rice

  Long-grain, regular, cooked

  4 cup or 632g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Lemon juice

  Raw

  2 tbsp or 30g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Baby Bella Mushrooms Packaged

  Cremini - Freshdirect

  2 cup chopped raw or 140g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Garlic

  Raw

  1 clove or 3g

• Mustard seed

  Spices, ground

  2 tbsp or 13g

• Honey

  2 tbsp or 42g

• Half and half cream

  Fluid

  ½ cup or 121g

• Water

  Plain, clean water

  1 tbsp or 15g

Directions

1. For The Mustard Sauce: Lightly Toast Sesame Seeds If Desired. Blend Sesame Seeds, Dry Mustard, 2 Teaspoons Honey, Half And Half, Hot Water, 1/4 Cup Soy Sauce, And Minced Garlic In Blender.
2. Make The Fried Rice: Heat 2 Tablespoons grapeseed Oil On Medium High In A Large Skillet Or Wok. Saute Vegetables Of Your Choice. About 3 Minutes. Move The Vegetables To The Side Of Pan.
3. Crack eggs into pan and scramble with a spatula until cooked through and fully scrambled. Add 4 cups cooked rice and 4 tablespoons butter. Cook for 5 minutes and stir frequently. Add 4 tablespoons soy sauce and cook 1 additional minute. Pack fried rice firmly into bowls to keep hot.
4. Make The Chicken And Vegetables At The Same Time. For The Chicken: Heat 1 1/2 Teaspoons Sesame Oil And 1 Tablespoon grapeseed Oil In Same Skillet Or Wok Used For Fried Rice. Add Chicken, 3 Tablespoons Soy Sauce, 1 Tablespoon Butter, Lemon Juice, Salt, And Pepper To Skillet. Cook Chicken Until It Is No Longer Pink, About 5-7 Minutes. Stir Only Once Or Twice So Chicken Will Brown.
5. For the vegetables: In a separate large skillet or wok, heat 1 1/2 teaspoons sesame oil and 1 tablespoon grapeseed oil on medium high heat. Add sliced onion, baby bella mushrooms, zucchini, 1 tablespoon butter, 1 tablespoon soy sauce, salt, and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.

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