One Pot Hibachi Skillet

• servings: 4 servings

Ingredients

3 large boneless skinless chicken breasts (diced into bite size pieces)

3 cups chilled cooked rice

1 zucchini (diced)

½ yellow onion (diced)

6 baby bella mushrooms (diced)

2 eggs

1 teaspoon garlic power

1 teaspoon onion powder

Salt & black pepper to taste

½ cup of Teriyaki Baste & Glaze sauce

1 tablespoon soy sauce

1 tablespoon vegetable oil

2 tablespoons butter

Directions

In a large skillet over medium-high heat add the vegetable oil and butter. Once the butter is melted, add the diced zucchini, onion and mushrooms. Allow the vegetables to sauté for 5-7 minutes until they start to soften.

Add the chicken to the skillet and season with garlic powder, onion powder and black pepper. Once the chicken is almost done cooking, add the Teriyaki Baste & Glaze, combine the veggies and chicken with the glaze. Allow the chicken to finish cooking the move the chicken and veggies to one side of the skillet.

Crack two eggs into the skillet, scramble them and once they are finished cooking scoot the to one side of the skillet. Next, add in the rice and combine everything together. Add soy sauce and allow the rice to fry for 5-10 minutes until desired texture.

Top with Yum Yum sauce if desired, serve & enjoy!