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SHEET PAN HIBACHI CHICKEN & FRIED RICE Easy Dinner Idea
#hibachi #chickendinner #catherinesplates #eatathome #sheetpandinner
Recipe: https://catherinesplates.com/sheet-pan-hibachi-chicken-fried-rice/
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0:00
Welcome back everyone. Today do I have a
0:03
treat for you guys. I am going to make
0:06
chicken vegetable and fried rice
0:08
hibachi.
0:10
You know the place where you go and you
0:12
can order chicken, beef or fish and they
0:15
cook it in front of you with vegetables
0:17
and then they make that delicious fried
0:19
rice to go with it. You can't get it
0:21
without that, right y'all? It is so
0:24
expensive to eat out. Even that place is
0:26
like, oh my gosh, over the top
0:28
expensive. I found a way to make it at
0:31
home. And this is going to be so
0:33
delicious. I'm going to be doing the
0:35
chicken version today with some
0:36
vegetables and I'm going to be making a
0:38
fried rice. Now, a tip I'm going to give
0:40
you before we start is to cook your rice
0:43
first and have that done. It actually
0:46
should be chilling in the refrigerator
0:47
and you take it out from there. Now, I'm
0:50
not going to be cooking my rice today
0:52
because I'm going to be using a
0:53
cauliflower rice to make my fried rice
0:57
recipe with. Now, that recipe is on my
0:59
blog, catherine'splates.com.
1:02
You can make your own fried rice using
1:03
cauliflower rice. Keeps the carb level
1:06
very low. And this dish will be very
1:10
healthy for you also, but you can
1:12
certainly use the regular rice for this
1:15
recipe. I have a recipe for that also
1:17
over there on the blog. Go check it out.
1:19
All right, you guys. Let's go ahead and
1:20
get started.
1:22
Now, as I'm cutting things up, I'm going
1:24
to put them on a sheet pan. This is a
1:27
one sheetpan meal. It goes right in the
1:29
oven. I just lined it with some
1:32
parchment paper. This is a deep pan, and
1:34
it's 12 in by 17 in. That's what I'm
1:37
using today.
1:39
I've got some zucchini and some squash.
1:41
I'm going to see how much of this I can
1:43
get on about half of that pan there.
1:46
That way we have room for other stuff.
1:48
So, what I like to do with the zucchini
1:51
is I do like when they do the matchixs.
1:54
They're a little bigger than a matchick,
1:57
but I like the length of them. So, I'm
1:59
just going to cut off the end. I've
2:00
already washed off the zucchini.
2:02
So, I'm going to cut it in half.
2:05
And then what I'm going to do
2:08
is cut it down the middle. And then just
2:11
cut those into threes.
2:15
So, we get a size like that. They'll get
2:17
nice and tender on the pan and they
2:19
absorb all the flavors that we're going
2:21
to put in there. And then I'm going to
2:22
add a squash to the mix. All right, you
2:26
guys. What do y'all like? Chicken, beef,
2:29
the fish.
2:32
I love the veggie part of it, too.
2:35
It's always the last thing they put on
2:37
your plate, isn't it? The veggies. I'm
2:39
waiting for that. And waiting for that.
2:41
All right, I'm going to lay this on my
2:43
pan.
2:46
Just put them in there. Oh yeah, that'll
2:49
be plenty.
2:53
Kind of want everything in a single
2:55
layer.
2:59
All right, just like that. I went ahead
3:01
and did the other squash cuz it looked
3:03
lonely.
3:05
And these will soften down significantly
3:07
in the oven, so don't worry about that.
3:10
All right, we're going to go ahead now
3:12
and take a yellow onion. And I'm going
3:14
to kind of chop it up. If you're not
3:16
changing something when you're making a
3:17
recipe,
3:19
I've decided to do it in rings, half
3:21
rings here, cuz that'll look really good
3:23
with the the squash and the zucchini.
3:27
I'm going to finish this up right here.
3:29
This was like one and a half
3:32
like small onions or you could do a
3:34
medium onion. All right, we're going to
3:36
take the slices and put them all with
3:38
the squash.
3:43
Now, whatever other vegetables you're
3:45
doing, go ahead and do them now. Keep
3:48
them small. You can do mushrooms,
3:50
broccoli, you can put bell peppers in
3:52
here if you want to do that. I like the
3:55
squash and zucchini.
3:57
Let's talk about
4:00
the chicken. I've got 1 and 12 lbs of
4:03
boneless, skinless chicken breast. Just
4:06
going to take them, put them onto a
4:07
cutting board, and then we're going to
4:09
cut them into bite-sized pieces.
4:16
You want them cut small enough so that
4:18
they cook with everything else. So, I've
4:21
just sliced it. And then I'll just run
4:23
my knife through the slices for nice
4:25
dices.
4:28
All right. Once we get it all cut up,
4:30
we'll add it to the vegetables on the
4:32
sheetpan.
4:37
There we go. All right, I'm going to
4:39
scatter the chicken all over the
4:40
vegetables.
4:45
It's going to be a good one, you guys.
4:46
Now, let's start making that sauce.
4:50
I'm just going to be in a small
4:51
measuring cup here. I'm going to put in
4:54
a/4 cup of soy sauce or the equivalent
4:57
of which I'm using cocoa aminos, which
5:00
is soyf free. All these years I was
5:03
using soy sauce and it's not really good
5:05
for me because I was allergic to soy,
5:08
but I would eat it anyway because it's
5:10
so good, right, with stuff.
5:13
So, came across this right here and
5:15
we're going to see how this does for me.
5:19
1/4 cup.
5:22
We're going to add in one tablespoon of
5:24
olive oil. I'm going to guess here.
5:28
There we go. tablespoon of sesame oil.
5:36
This is the extra virgin sesame oil. One
5:39
tablespoon.
5:42
A little more cuz I like the flavor.
5:47
I'm going to put in one teaspoon of
5:50
garlic powder,
5:52
half a teaspoon black pepper,
5:57
and then we're going to put in 1/4
5:58
teaspoon of salt.
6:03
I'm going to take a fork, whisk that
6:05
together.
6:09
Tri, give that a try.
6:15
Oh my gosh, I feel like I'm in that
6:17
restaurant
6:19
getting some hibachi food. That flavor
6:21
is really good. All right, we're going
6:24
to pour this all over the chicken and
6:26
the veggies. And then we're going to
6:28
take some tongs and mix it all together.
6:36
Mhm. God, it tastes so good.
6:40
Now, once you get everything nice and
6:42
coated with that sauce, you want to make
6:45
sure everything is in an even layer.
6:49
Where's he going? No.
6:52
>> Jumping ship.
6:53
>> He wants to go to the real hiboti grill,
6:55
huh? Telling me better bring the money.
6:58
Bring the money.
7:01
Look at this, you guys. Doesn't that
7:03
look good?
7:05
We're going to place this in the oven.
7:07
It's been preheated at 400°. We're going
7:10
to cook this halfway through for about
7:12
15 minutes. We're going to pull it out.
7:15
We're going to finish this up. It's
7:16
still got another 10 or 15 minutes in
7:18
the oven after we finish it up. So, hang
7:20
on to it. Now, I've got three cups of my
7:25
cooked rice. Now, if you're using the
7:27
long grain white rice and you've cooked
7:29
it already and it's cold, that's totally
7:31
fine. Just break it up in your bowl. Or
7:33
if you're just making your rice, you can
7:35
put that in your bowl. Also, if it's
7:37
nice and warm, it doesn't matter. I'm
7:39
using the cauliflower rice frozen. And
7:41
what I did was I thought it out and I
7:43
have it in my bowl here. And it is 24
7:45
oz. I'm going to add about one cup of
7:48
some peas and carrots.
7:51
That looks good. Bulk it up.
7:56
I'm going to add in some diced onion.
7:58
About 1/4 cup.
8:03
about 1/4 cup of some soy sauce,
8:08
some garlic powder, some ground ginger.
8:13
This is my recipe for the cauliflower
8:15
fried rice.
8:17
I'm just not cooking anything.
8:21
It's going to happen in the oven. I'm
8:22
going to add in some sesame oil,
8:28
some salt.
8:31
Woo. Some black pepper.
8:35
We're going to mix this all together.
8:38
Till it's nice and blended.
8:44
Oo, that looks good in there.
8:46
I'm going to take a smaller sheet pan
8:49
and I just lined it with a piece of
8:50
parchment paper and I'm going to place
8:52
the rice mixture on it.
8:59
All right. Right, I'm going to flatten
9:00
it evenly on the pan.
9:03
All right, we're going to pop this in
9:05
the same oven at the 400° for about 15
9:09
20 minutes until the rice is heated
9:11
through and nice and crispy along the
9:13
edges to give us that fried rice feel.
9:16
That'll finish off the chicken and the
9:18
vegetables in the oven. Just make sure
9:19
you check your chicken and it's cooked
9:21
all the way through and your vegetables
9:22
are nice and tender. We're going to
9:23
serve this up. All right, you guys. I'll
9:26
be back. All
9:28
right, you guys. They're out of the
9:30
oven. The chicken is nice and tender,
9:32
and so are the vegetables. The rice is
9:35
nice and crispy along the edges. I
9:38
cooked up some scrambled eggs because
9:40
you cannot do fried rice without the
9:42
eggs in my house. Anyway, I've got some
9:45
sesame seeds, so I'm going to put those
9:47
on top.
9:49
I'm going take a picture really quick.
9:51
We're going to mix this all up. I'm
9:53
going to bowl it up and give it a try
9:54
for you. Okay, I'm mixing the egg into
9:57
the fried rice, y'all. This is so low
9:59
carb because of that. It's cauliflower
10:02
rice. And look how it kept its shape.
10:05
Look at that.
10:10
Let's go over here and get this all
10:11
mixed up with all those juices in with
10:13
that chicken.
10:16
I'm going to plate this up and give this
10:18
a try for you.
10:21
Don't forget the eggs. Scramble two or
10:22
three of them and mix them into that
10:24
rice. Oh, look at this.
10:28
All right, let's go in with some
10:30
chicken, some fried rice, the egg, a
10:33
veggie. I'm just kidding. We'll get it
10:35
all on there.
10:46
Y'all ask me how I lose weight. It's
10:48
simple swaps. All right. No rice, do the
10:52
cauliflower rice. This is a great dish.
10:56
Bring the hibachi to your kitchen. It's
11:00
really easy to do. Give me a thumbs up
11:02
on this one. If you're new to the
11:03
channel, hit that subscribe button down
11:04
below and that bell notification. That
11:06
way, you'll always know when shows like
11:07
this one here are posted. I'll see y'all
11:10
on the next one. What do y'all think?
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