Hibachi Chicken with Fried Rice and Vegetables

Steps

1. 1For the Mustard Sauce
2. 2Add 1 tablespoon white sesame seeds, 2 tablespoons ground mustard, 2 teaspoons honey, 4 tablespoons low-sodium soy sauce, ½ cup half-and-half, 1 tablespoon hot water, and ½ tablespoon minced garlic to blender.
3. 3Blend all ingredients together until mixture is completely smooth, pausing blender to scrape down sides of bowl as needed.
4. 4Once mixture is smooth, taste sauce and add ground mustard, honey, soy sauce, half-and-half, water, or garlic if desired. Blend mixture again until smooth to fully incorporate any added ingredients.
5. 5When satisfied with flavor and consistency of sauce, transfer sauce to serving bowl or airtight container. Set prepared sauce aside, or refrigerate until ready to serve.
6. 6For the Fried Rice
7. 7Place one large wok or skillet on stovetop over medium-high heat. Add 2 tablespoons neutral-flavored oil and heat wok until oil is hot and shimmery, swirling and tilting pan as needed to distribute oil across entire surface.
8. 8When oil is hot, add ½ cup diced white onion and 1 cup frozen mixed vegetables to pan. Stir to incorporate. Sauté vegetables, stirring often, approximately 5 minutes or until onions are almost translucent.
9. 9When onions are almost translucent, push vegetables to outer edges of pan, creating large open spot in center of pan.
10. 10Crack 2 large eggs directly into center of pan. Scramble eggs with spatula or whisk until eggs are completely cooked.
11. 11Once eggs are fully scrambled, add 4 cups cooked rice and 4 tablespoons butter to skillet. Stir all ingredients together to incorporate.
12. 12Cook rice mixture, stirring frequently, approximately 5 minutes or until rice is lightly toasted.
13. 13Pour 4 tablespoons low-sodium soy sauce over rice mixture and stir to incorporate. Continue cooking rice mixture, stirring frequently, approximately 1 to 3 minutes or until rice is browned and hot.
14. 14Transfer fried rice to medium bowl. Pack rice tightly into bowl and cover with lid or plate to keep rice warm until ready to serve.
15. 15For the Hibachi Chicken and Vegetables (Made Simultaneously)
16. 16Return wok or skillet to stovetop and reduce heat under pan to medium. Add 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil to pan. Continue heating pan, tilting and swirling as needed, until oils are hot and shimmery.
17. 17When oil is hot, add 1 pound boneless, skinless chicken breasts, 3 tablespoons low-sodium soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt (to taste), and freshly cracked black pepper (to taste) to pan.
18. 18Stir all ingredients together until well incorporated, then sauté chicken 5 to 7 minutes, stirring only 1 to 2 times, until chicken is browned and no longer pink.
19. 19Place second large wok or skillet on stovetop over medium-high heat. Add 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil to pan, then continue heating pan until oil is hot and shimmery.
20. 20When oil is hot, add 8-10 ounces zucchini pieces, 2 cups white onion slices, 2 cups quartered baby bella mushrooms, 1 tablespoon butter, 1 tablespoon low-sodium soy sauce, salt (to taste), and freshly cracked black pepper (to taste). Stir until all ingredients are well-incorporated.
21. 21Once incorporated, sauté vegetables, stirring occasionally, approximately 6 to 8 minutes or until all vegetables are tender.
22. 22To Serve
23. 23When chicken and vegetables are fully cooked, divide each into preferred portion sizes and transfer to serving plates. Serve chicken and vegetables warm with fried rice and prepared mustard sauce.