Chicken Hibachi Teriyaki

Chicken Hibachi Teriyaki

• 1 tablespoon sesame oil

• 1 tablespoon vegetable oil

• 1 tablespoon butter

• 3 ea chicken breast (1 inch cubes)

• 1/4 ea red bell pepper (julienned)

• 1/4 ea green bell pepper (julienned)

• 1/4 ea small white onion (julienned)

• 1 cup cremini mushroom (thick sliced)

• 1 ea zucchini (julienned)

• Angry Artie Hibachi Teriyaki Sauce

• 1 cup bean sprouts

• 1 tablespoon sesame seeds

• 4 ea egg

• 1 teaspoon kosher salt

• 1/2 teaspoon cracked back pepper

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1. In a Sautee pan over medium-high heat, add sesame oil and vegetable oil. Add chicken once oils are hot and season with salt and pepper. Cook chicken until sides are slightly browned and no longer pink in the middle. Remove and set aside. 

2. Add butter and vegetables to the hot pan until they are tender. Add cooked chicken and bean sprouts and drizzle with Angry Artie's Hibachi Teriyaki Sauce. Cook for 2 additional minutes and remove from heat.

3. In a separate small sauté pan, on medium-high heat, add 1 teaspoon of butter. Coat the pan and lower half of the sides. Crack your eggs in the sauté and cook your desired style of fried egg.

4. Dish your plate around the fried egg that's placed in the middle. Garnish with sesame seeds and a desired amount of Angry Artie Hibachi Teriyaki Sauce.