Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5cm) bite-sized pieces
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) sesame oil
  • 1 tbsp (15ml) vegetable oil or canola oil
  • 2 cloves garlic, minced
  • 1 tsp (5ml) ginger, minced
  • 1 tbsp (14g) unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 3 cups (approx. 450g) cooked jasmine rice (day-old, cold rice is essential)
  • 2 tbsp (30ml) vegetable oil
  • 2 large eggs, beaten
  • 1 small onion, finely chopped
  • 1 cup (approx. 150g) frozen peas and carrots, thawed
  • 3 tbsp (45ml) soy sauce (adjust to taste)
  • 1 tsp (5ml) sesame oil
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. In a bowl, combine chicken, soy sauce, sesame oil, garlic, and ginger. Toss well to coat. Cover and refrigerate for at least 10 minutes (or up to 30 for enhanced flavor).
  2. Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer, being careful not to overcrowd the pan. Season with salt and pepper. Cook, turning occasionally, until cooked through and browned (internal temp reaches 165°F/74°C).
  3. Add butter to the pan and toss chicken to coat. Remove from heat and set aside, keeping warm.
  4. Heat 1 tbsp vegetable oil in a separate skillet or wok over medium heat. Add beaten eggs and scramble until just cooked but still slightly moist. Remove and set aside.
  5. Add remaining vegetable oil to the skillet/wok. Sauté chopped onion and garlic until softened and fragrant.
  6. Add cold cooked rice and thawed peas/carrots to the skillet. Stir-fry, breaking up clumps, until evenly heated and slightly toasted.
  7. Return scrambled eggs to the pan. Add soy sauce, sesame oil, salt, and pepper. Mix well and cook until flavors are combined.
  8. Divide fried rice among plates. Top with hibachi chicken. Garnish with sliced green onions and sesame seeds (if desired).