A quick and easy recipe for a Benihana-style hibachi chicken bowl, featuring marinated chicken, sautéed onions and zucchini, all served over jasmine rice.
1️⃣ In a medium bowl, add the chicken, oyster sauce, sesame oil, cornstarch, salt, and pepper. Mix until all ingredients are evenly distributed, then cover and marinate for at least 15 mins (up to 4 hours in the fridge).
2️⃣ In a large wok or pan, heat 1 Tbsp avocado oil over medium-high heat add the chicken. Spread it into one layer and let it sear undisturbed for 4-5 mins until golden brown on the bottom, then cook, stirring often, for 2-3 more mins until the internal temp reaches 165F on an instant read thermometer. Remove from the pan.
3️⃣ Add the remaining Tbsp of avocado oil to the pan along with the onions, salt, and pepper. Cook, stirring often, for 2-3 mins until they are starting to become translucent, then add the zucchini, garlic, soy sauce, and sesame seeds. Cook stirring often, until the zucchini is almost tender (3-4 mins).
4️⃣ Add the chicken back in along with the butter. Cook, stirring, until the butter melts (1-2 mins), then remove from the heat and serve over rice. Top with sesame seeds and enjoy!
