Benihana Hibachi Chicken Bowl

Ingredients

• 1 lb Chicken Breast (sliced in bite-size cubes)
• 1 tbsp Oyster Sauce (or soy sauce)
• 1 tsp Toasted Sesame Oil
• 2 tsp Cornstarch
• 0.5 tsp Kosher Salt
• 0.25 tsp Pepper
• 2 tbsp Avocado Oil (divided)
• 1 Yellow Onion (sliced in 1/2-inch x 2-inch strips)
• 0.5 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 2 Medium Zucchinis (sliced in 1/2-inch x 2-inch strips)
• 3 Garlic Cloves (finely chopped)
• 1 tbsp Soy Sauce
• 1 tbsp Sesame Seeds (plus more for serving)
• 1 tbsp Butter
• Jasmine Rice (cooked, for serving (approx 3-4 cups cooked))

Steps

1. 1

   In a medium bowl, add the chicken, oyster sauce, sesame oil, cornstarch, salt, and pepper.

2. 2

   Mix until all ingredients are evenly distributed, then cover and marinate for at least 15 mins (up to 4 hours in the fridge).

3. 3

   In a large wok or pan, heat 1 Tbsp avocado oil over medium-high heat.

4. 4

   Add the chicken and spread it into one layer; let it sear undisturbed for 4-5 mins until golden brown on the bottom.

5. 5

   Cook, stirring often, for 2-3 more mins until the internal temp reaches 165F on an instant read thermometer.

6. 6

   Remove the chicken from the pan and set aside.

7. 7

   Add the remaining Tbsp of avocado oil to the pan along with the onions, salt, and pepper.

8. 8

   Cook, stirring often, for 2-3 mins until they are starting to become translucent.

9. 9

   Add the zucchini, garlic, soy sauce, and sesame seeds.

10. 10

    Cook stirring often, until the zucchini is almost tender (3-4 mins).

11. 11

    Add the chicken back in along with the butter.

12. 12

    Cook, stirring, until the butter melts (1-2 mins).

13. 13

    Remove from the heat and serve over rice. Top with sesame seeds and enjoy!

Notes

The chicken can be marinated for up to 4 hours in the fridge for deeper flavor. Ensure the pan is very hot before adding the chicken to get a good sear.

Nutrition per serving

• main
• hibachi
• chicken
• healthy
• quick dinner
• japanese-inspired
• high-protein