HibachiLove those fun Hibachi-style restaurants? You can make a great meal at home using organic ingredients for all the great Japanese flavor, without the high Steakhouse prices!

Servings: 4
Ingredients:

For the hibachi chicken: (You can substitute your choice of meat or seafood here!)
1 -1 1/2 lb chicken breast
1 tablespoon vegetable oil
1/2 teaspoon sesame seed oil
1 tablespoon butter
3 tablespoons organic soy sauce
2 teaspoons fresh lemon juice
1 dash salt
1 dash pepper

For the hibachi vegetables:
1 tablespoon vegetable oil
1/2 teaspoon sesame seed oil
1 large white organic onion
1 large organic zucchini
1 tablespoon butter
2 tablespoons organic soy sauce
1 dash salt
1 dash pepper

For the hibachi fried rice:
4 cups cooked rice (cool to the touch)
2 tablespoons vegetable oil
1/2 cup organic white onion
1 cup organic bean sprouts
2 large organic eggs
4 tablespoons butter
4 tablespoons organic soy sauce

Directions:
1. Cook the rice first, so that it has time to cool down before you fry it. Cook the chicken and veggies at the same time in two separate skillets or woks. Make sure to keep the chicken and veggies warm while you cook the fried rice.
2. Hibachi Chicken. Cut the chicken breast up into bite sized pieces. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the chicken, soy sauce, butter, lemon juice, salt, and pepper to the skillet. Sauté the chicken for 6-8 minutes or until no longer pink.
3. Do not clean skillet. You will reuse this skillet for the fried rice.
4. Hibachi Veggies. Cut the white onion into slivers. Quarter the zucchini. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the white onion, zucchini, butter, soy sauce, salt, and pepper. Sauté veggies for 6-8 minutes or until veggies are tender.
5. Hibachi Fried Rice. Chop the onion. Heat vegetable oil on medium high in large skillet or wok (use the skillet or wok you cooked the chicken in earlier). Add the onion and sauté. Sauté onion for 3-4 minutes or until almost tender enough to eat. Add the bean sprouts. Sauté for 1-2 minutes. Move the vegetables to the side of the pan. Add the eggs, lightly scramble as you add them to the skillet. Once scrambled add the rice and butter. Cook for 5 minutes, stirring frequently. Add the soy sauce and cook an additional minute.

Recipe from: http://www.food.com/recipe/hibachi-chicken-and-fried-rice-408318