Recipe: Hibachi Chicken, Fried Rice, and Homemade Teriyaki Sauce

We have a restaurant here called "Hibachi Boy" which is very yummy! Unfortunately, ordering from there can get expensive with two adults and two teenagers. I decided to start trying to find a way to make it at home. Success! I've found a suitable substitute for Hibachi Boy that I can make here at home...which we had for dinner tonight. It's my oldest daughter's favorite dish that I make. :)

Hibachi Chicken

INGREDIENTS:

2 lbs	chicken breasts, cut in about 1" cubes
2 tbs	vegetable oil
2 tsp	teriyaki baste and glaze
1 tbs	butter
3 tbs	soy sauce
2 tsp	lemon juice
dash	of salt and pepper

DIRECTIONS:
1. Heat vegetable oil and teriyaki baste/glaze in large skillet over medium-high heat. Add butter, soy sauce, lemon juice, salt and pepper.
2. Add chicken in at least 2 batches and cook for about 6-8 minutes until done.

3. Remove the chicken from the skillet and keep warm. Do not drain skillet. 

Fried Rice

INGREDIENTS:

4 cups	long-grain rice, cooked and cooled
2 tbs	vegetable oil
1/2 C	white onion, chopped
3 large	eggs, beaten
4 tbs	butter
4 tbs	soy sauce
1 can	peas and carrots

DIRECTIONS:
1. I prepare 2 cups of rice according to package the night before or the morning of when I'm going to have dinner and then refrigerate it until I'm ready to cook it so the fried rice isn't mushy.
2. In the same skillet as you cooked the chicken, add vegetable oil. Add onion and saute 3-4 minutes until tender. Beat eggs and lightly scramble in the skillet with the onions.
3. Once eggs are scrambled, add butter and rice. Cook for 5 minutes, stirring frequently.
4. Add soy sauce and vegetables. Cook for another 2 minutes, stirring frequently. Remove from heat.

Teriyaki Sauce

INGREDIENTS: 

1/4 C	soy sauce
1 cup	water
1/2 tsp	ground ginger
1/4 tsp	garlic powder
5 tbs	brown sugar, packed
1-2 tbs	honey
2 tbs	cornstarch
1/3 C	cold water

DIRECTIONS:
1. Combine all ingredients except cornstarch and cold water in a sauce pan. Heat and stir until dissolved.
2. Combine cornstarch and cold water, stirring until dissolved.
3. Add cornstarch mixture to saucepan, stirring constantly. Heat until you reach your desired thickness.

Then I just let everyone dish up how much rice, chicken, and sauce they want instead of mixing it all together...since we each like different amounts of teriyaki sauce and my youngest prefers to eat her rice separately from the chicken and teriyaki sauce. ;)