Ingredients:

  • 1/2 cup soy sauce
  • 2 tbsp mirin
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 4 tbsp unsalted butter, softened
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 4 tbsp neutral oil
  • 1 medium zucchini, diced
  • 1 cup sliced white button mushrooms
  • 1/2 cup diced white onion
  • 3 cups day-old chilled jasmine rice
  • 2 large eggs, lightly beaten
  • 2 tbsp soy sauce

Instructions:

  1. In a small bowl, whisk together the soy sauce, mirin, honey, sesame oil, grated ginger, and minced garlic. Set aside.
  2. Combine softened butter, garlic powder, and salt in a bowl, mashing until smooth.
  3. Dice the chicken breast, zucchini, mushrooms, and onion into consistent 1-inch pieces.
  4. Heat 1 tbsp of neutral oil in a cast iron skillet over medium-high heat until shimmering.
  5. Add chicken in a single layer and sear undisturbed for 3 minutes until a brown crust forms. Flip the chicken, add 1 tbsp of the garlic butter and 2 tbsp of the hibachi sauce, and toss for 2-3 minutes until glazed. Remove chicken from the pan.
  6. In the same pan, add 1 tbsp of oil and sauté onions, mushrooms, and zucchini for 4-5 minutes until edges are browned. Stir in 1 tbsp of garlic butter and a splash of soy sauce, then remove from heat.
  7. Heat 2 tbsp of neutral oil in the skillet. Add the chilled jasmine rice, frying until heated through. Stir in the beaten eggs, 1 tbsp of garlic butter, and 2 tbsp of soy sauce, tossing until well combined and fried.