Recipes

Matt Stillwell's Hickbachi Dinner

Rising new star Matt Stillwell puts a Southern twist on hibachi cooking.

September 25, 2009

Ingredients

• 1 package chicken tenders (8–12 count)
• 2 packages boil-in-a-bag white rice
• Olive oil
• Butter
• Minced garlic
• 1 bag red chili flakes
• 2 large eggs
• Salt and pepper
• Teriyaki sauce or marinade
• Soy sauce
• 1 large zucchini
• 1 large white onion

Preparation

1. Boil both packages of rice.
2. On medium-high heat in large skillet, heat 2 tsp. olive oil, a chunk of butter, and garlic and red chili flakes to taste.
3. Cook chicken until golden brown on both sides, about 5 minutes each side.
4. Remove chicken and place on plate with tin foil.
5. Drain rice. Fry rice in same skillet with butter and 2 eggs.
6. Season to taste with salt, pepper, teriyaki and soy sauce.
7. Slice zucchini and onion into bite-size pieces.
8. In same skillet, heat olive oil, butter, garlic and red chili flakes on high.
9. Stir-fry zucchini and onions, about 4 minutes.
10. Season to taste with salt, pepper, soy and teriyaki sauce.
11. Serve rice, chicken and vegetables together.

Serves 4–5

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