Hibachi at Home

I think I forgot how much I truly love hibachi and any takeout because this was one of the greatest dishes I have ever devoured. My husband said it tasted like it literally came straight from a hibachi restaurant and he does not take that lightly. He is still raving about this amazing teriyaki chicken. The fried rice was my favorite part. So flavorful and cooked to perfect. I cannot wait to have another hibachi at home night!!

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And this photo!!!! I love this. I love everything about this meal!!

I was in Pennsylvania visiting my 95 year old Nanny (my grandma, she has to be referred to as Nanny) who absolutely loves hibachi, so of course we had to go. This was back in February and ever since then, I have been craving hibachi. We decided to make some at home after Chef Allie turned me on to it and I am so glad we did!

It was a couple more steps than I am used to but I prepped a bunch in the morning which made cooking so easy and not intimidating at all.

What You Need:

Yeah, a lot of things, but I separate it out SO WELL as to not confuse you and not make you follow me every which way. I promise, super simple. Just do the prep work and you got this!

We made the rice in the Instapot, an easy route but not completely necessary. You can grab an Instapot here and the non-stick bowl insert here. Rice comes out so perfect in an Instapot and I highly recommend.

Other than that, if you choose that route, you will just need a large pan to cook everything in.

• Rice
• Chicken tenderloins
• Olive oil
• Teriyaki sauce
• Plain nonfat greek yogurt
• Rice wine vinegar
• Almond milk
• Sugar free ketchup
• Sriracha sauce
• Granular sugar replacement
• Sesame oil
• Minced garlic
• Ginger root
• White onion
• Liquid egg whites
• Soy sauce
• Green onions
• Bell pepper
• Broccoli

And for the seasonings

• Garlic powder
• Paprika
• Salt
• Black pepper
• Ground ginger

This is a FULL MEAL though. We are talking meat, amazing side and tons of veggies. It is going to be a lot. But SO WORTH IT!!!

I used Publix extra long grain rice. It is just what we always have and always use. Feel free to use any rice you want. If you are on the purple WW plan, rice is zero points.

I always use G Hughes sugar free ketchup. You can order some here.

Feel free to use any vegetables you want. Mushrooms would be SO GOOD in this but I am terribly allergic to them.

What To Do:

Pre-Prep!

As I said, this recipe requires just a little prep work. While not completely necessary to do all of this beforehand, it is way easier and more delicious this way. You will want to set aside about 15 minutes in the morning or afternoon to do this.

Rice:

To the Instapot, add the rice and water. I use this non-stick bowl insert so my food does not stick to the bottom. The 'rule' is a 1:1 ratio of rice and water. However, since I am making this hours and hours in advance, I will do a 1:1.25 ratio to keep the rice from drying out.

If you do not have an Instapot, or do not want to use it, you can follow my stovetop rice recipe.

I use the 8-quart, 7-in-1 Instapot to make my meals. I absolutely love it! You can order one here.

Set the Instapot to the pressure cook setting, on high, and pressure cook for 5 minutes. Once done, let set for 5-6 minutes before depressurizing.

I also HIGHLY recommend that you add some cooked riced cauliflower into the rice after you make it. You seriously cannot notice the cauliflower and it just adds more filling/veggies into this dish. I wish I had some but I couldn’t find any. Just be sure to adjust the sauces/seasonings later on.

Just place all the cooked rice in a container in the fridge until you are ready to cook.

Chicken Marinade:

Take the chicken tenderloins and stab them a few times, carefully, with a fork or knife. This will allow the marinade to penetrate the chicken so it comes out very flavorful and juicy. Place the marinade and chicken in a baggie and store in the fridge for at least an hour, or all day. You can use any cut of chicken, I just really love tenderloins. Cutlets or breasts will work.

In my recipe, I counted the marinade as a half tablespoon of oil. Most of it will get discarded but there will be some left, so I guesstimated a half tablespoon.

Yum Yum Sauce:

Combine all the ingredients for the yum yum sauce in a small container. Store in the fridge for at least 30 minutes, or all day, to allow the flavors to form together. Adjust the sriracha sauce to your liking.

What do you call this where you live? I used to live in south Florida where we called this yum yum sauce, but since moving to Orlando, people here call it white sauce.

Get Cooking!

Fried Rice:

Slice green onion and dice the white onion and ginger root. You can substitute ground ginger in place of ginger root if you cannot find it or do not want to use it.

Heat sesame oil in a large pan over medium/high heat. Once heated, add minced garlic, minced ginger and diced white onion. Saute until soft and golden, about 3-4 minutes.

Reduce the heat to low/medium and add in the egg whites. Scramble until fully cooked and combined with the other ingredients. You can also use real eggs if you wish. I find real eggs to be so messy and unnecessary. But if you want them, just use two and whisk them beforehand.

Add in the cooked rice from the fridge. Break up the rice and combine with all the other ingredients. Once heated, add in the soy sauce and teriyaki sauce. Toss in the sliced green onions and seasonings then toss to coat.

This was. my favorite part of the meal. I am so happy about this!! Set the fried rice in a clean bowl then wipe down the pan.

Vegetables:

Use whatever veggies you wish. I used a half of two peppers, half an onion and two heads of broccoli. I think mushrooms would be so good in this.

Chop up all veggies into bite sized pieces, about one inch by one inch. You can make them whatever size you want though.

Heat oil in a large pan over medium/high heat. Once heated, add in the chopped veggies and season. Cook until desired wellness, stirring constantly. Set the veggies on a clean plate then wipe down the pan.

Teriyaki Chicken:

Heat the pan back up over medium to medium/high heat. Shaking off any excess liquid, add the chicken to the heated pan. Saute the chicken on the pan, flipping every few minutes.

Flip every few minutes until the chicken is fully cooked. It will really depends on how big/thick the chicken breasts are for how long it will cook. You want the chicken to be fully cooked and reach an internal temperature of 165 degrees F. Cut the chicken into bite-sized pieces, about one inch by one inch.

This chicken was so juicy, tender and flavorful!!!

Assemble the Servings!

Divide everything evenly over four bowls/plates. About ¼ cup chicken, ½ cup rice, ¼ cup veggies, ⅛ cup sauce. Add more salt to taste. Enjoy!

Recipe recap:

How many WW points is this now?! Click on the link and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.