Chicken hibachi bowl with fried rice

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STEP 1

Preheat the griddle

Set the flat-top to its highest setting and give it a full 10 minutes to come up to heat. Flick a drop of water onto the surface; when it skitters and vanishes fast rather than sitting, you are ready to cook.

NOTE FROM A PAST ATTEMPT

piling food on and then clearing it drops the surface temperature. Let the griddle recover between stages, checking with the water-drop test each time.

Ingredients

Chicken

1 lb boneless skinless chicken breast, cubed1 tbsp avocado oil1 tbsp low-sodium soy sauce0.5 tbsp garlic, mincedsalt and black pepper, to taste

Vegetables

1 tbsp butter0.5 tbsp garlic, minced1 zucchini, cut into half-moons1 white onion, sliced8 oz broccoli florets, cut small8 oz snap peas8 oz water chestnuts, drained and rinsed1 tbsp low-sodium soy saucesalt and black pepper, to taste

Fried rice

1 tbsp avocado oil2 eggs14 oz cold cooked rice, day-old1 tbsp low-sodium soy sauce1 lemon, juiced3 green onions, chopped

To serve

yum-yum sauce, to taste

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