I have become burned out on cooking the same thing all the time and even my kids have started asking to try new foods. Mr. Anderson and I took the big to a local Hibachi restaurant a couple weeks back and they loved. So I thought I would try to fix some at home and I must say that I was terrified that I would mess it completely up. Since it was not a epic fail instead a triumph I am sharing the recipes with you and I hope you enjoy them as much as we did.
Ingredients for Chicken & Veggies:
4 boneless, skinless chicken breast halves, cubed
1 large onion, cut into large slices and quartered
1 large zucchini, cut lengthwise, then in half and into bite-sized pieces
1 yellow squash, cut lengthwise, then in half and into bite-sized pieces
3 carrots, peeled, then sliced into thin round pieces
8 Tbsp butter
6 Tbsp soy sauce
Directions for Chicken & Veggies:
Place 4 Tbsp butter into a large frying pan over medium/high heat. Place another 4 Tbsp butter into a large frying pan over medium/high heat.
Add chicken to one of the pans. Add 3 Tbsp soy sauce and a dash of salt and pepper to the chicken; cook until done.
Add your veggies to the other pan. Add 3 Tbsp soy sauce, and a dash of salt and pepper. Saute the vegetables until they are tender. Turn off heat and cover until the chicken is done. Or You can place them in a bowl and cover with aluminium foil to keep warm so you can re-use your pan for the fried rice.
Ingredients for Fried Rice:
1 1/2 cups cooked white rice (follow directions on box)
4 Tbsp Butter
4 Tbsp Soy Sauce
Directions for Fried Rice:
Place 4 Tbsp butter into the large frying pan over medium/high heat you used for the veggies or you can use a clean one. Pour your cooked rice into the pan with the butter and add your soy sauce. Once everything is combined scoot all the rice to one side and scramble your eggs on the other side of the pan. Once your eggs are scrambled combine with your rice.
If you like Yum Yum Sauce then check out my recipe!