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Hibachi Chicken Stir Fry Recipe

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The BEST Hibachi Chicken Stir Fry recipe is simple to make at home in just minutes. Add your favorite veggies and serve with fried rice for a take out fake out the family will love. Double the recipe for an easy meal prep for lunch throughout the week!
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Ingredients
▢1 1/2 lb chicken breast
▢1 tablespoon canola oil
▢1/2 teaspoon sesame seed oil
▢1 tablespoon butter
▢1 garlic clove, minced
▢3 tablespoons soy sauce
▢2 tablespoons fresh lemon juice, juice of one lemon, approximately
▢1/2 teaspoon kosher salt
▢1/2 teaspoon pepper
For the vegetables:
▢1 tablespoon canola oil
▢1 1/2 teaspoons sesame seed oil
▢1 cup sliced white onion
▢1 1/2 cups sliced zucchini
▢8 ounces mushrooms, halved
▢1 tablespoon butter
▢2 tablespoons soy sauce
▢Salt and pepper, to taste
Instructions
Cut the chicken into bite sized pieces, set aside.
Heat the oil, sesame oil and butter in a large wok or skillet over medium-high heat.
Add the garlic and cook for 30 seconds.
Add the chicken and stir fry until cooked through, approximately 4-5 minutes.
Push the chicken off to the sides of the pan (or transfer to a platter and keep warm.)
Add the remaining canola oil and sesame oil to the pan heating until shimmering.
Add the onion and cook for 1-2 minutes.
Stir in the zucchini and mushrooms cooking until golden brown, approximately 2-3 minutes.
Add the butter and soy sauce stirring to coat.
Return the chicken to the pan and cook for an additional minute.
Season with salt and pepper, to taste.
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☎️
00:00 Introduction
00:46 Ingredients
01:22 Cooking the Chicken
03:28 Cooking the Vegetables
05:23 Finishing the Dish
05:47 Serving Ideas
06:16 Taste Test- Thanks for Watching!
-----------------------------------------FULL RECIPE BELOW----------------------------------------------
Ingredients
▢1 1/2 lb chicken breast
▢1 tablespoon canola oil
▢1/2 teaspoon sesame seed oil
▢1 tablespoon butter
▢1 garlic clove, minced
▢3 tablespoons soy sauce
▢2 tablespoons fresh lemon juice, juice of one lemon, approximately
▢1/2 teaspoon kosher salt
▢1/2 teaspoon pepper
For the vegetables:
▢1 tablespoon canola oil
▢1 1/2 teaspoons sesame seed oil
▢1 cup sliced white onion
▢1 1/2 cups sliced zucchini
▢8 ounces mushrooms, halved
▢1 tablespoon butter
▢2 tablespoons soy sauce
▢Salt and pepper, to taste
Instructions
Cut the chicken into bite sized pieces, set aside.
Heat the oil, sesame oil and butter in a large wok or skillet over medium-high heat.
Add the garlic and cook for 30 seconds.
Add the chicken and stir fry until cooked through, approximately 4-5 minutes.
Push the chicken off to the sides of the pan (or transfer to a platter and keep warm.)
Add the remaining canola oil and sesame oil to the pan heating until shimmering.
Add the onion and cook for 1-2 minutes.
Stir in the zucchini and mushrooms cooking until golden brown, approximately 2-3 minutes.
Add the butter and soy sauce stirring to coat.
Return the chicken to the pan and cook for an additional minute.
Season with salt and pepper, to taste.
**************************************************************************
☎️
00:00 Introduction
00:46 Ingredients
01:22 Cooking the Chicken
03:28 Cooking the Vegetables
05:23 Finishing the Dish
05:47 Serving Ideas
06:16 Taste Test- Thanks for Watching!
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