Hibachi Chicken with Fried Rice and Vegetables

40aprons.com

Rachel Mears

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4 tablespoons avocado oil divided

12 tablespoons soy sauce divided

3 teaspoons sesame oil divided

6 tablespoons butter divided

salt

pepper

subheading: For the Fried Rice:

½ cup white onion diced

1 cup frozen vegetables

2 large eggs

4 cups rice cooked, cool to the touch

subheading: For the Hibachi Chicken:

1 pound chicken breast cut into bite-sized pieces

2 teaspoons lemon juice fresh

subheading: For the Hibachi Vegetables:

1 zucchini large, quartered and cut into 2" pieces

1 white onion large, halved and cut into ½" pieces

2 cups baby bella mushrooms about 8 ounces, quartered

subheading: For the Mustard Sauce:

1 tablespoon sesame seeds preferably lightly toasted

1 clove garlic minced

2 tablespoons dry mustard

2 teaspoons honey

½ cup half-and-half

1 tablespoon hot water

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