I ate at a restaurant last time I was in Charleston that had hibachi tacos on the menu. They were so good, so I decided I needed to try to make something similar at home. I’ll definitely be making these again!
You could easily make this vegetarian by nixing the chicken and increasing the proportion of veggies. It would also probably be good with cooked pulled chicken – just add toward the end if you’re using cooked chicken.
Ingredients
2 boneless skinless chicken breasts
1 cup rice
1 small onion, diced
2 cloves garlic
1 zucchini, julienned
⅓ cup bean sprouts
⅓ cup chopped water chestnuts
½ cup mixed frozen peas and carrots
Sesame oil
2-3 tbsp soy sauce
1 tsp Sriracha
1 egg
Soft tortillas (flour or corn)
Japanese shrimp sauce or yum yum sauce
Instructions
Cook the rice (once done, set aside). While the rice is cooking, preheat a wok on the stovetop on medium heat. Meanwhile, prep the veggies (except the garlic) and water chestnuts. Set aside.
Slice chicken into thin, short strips. Coat with about 1 tbsp soy sauce.
Add a small amount of sesame oil to the wok (about 1 tsp). Grate the garlic into the wok using a lemon zester. Cook the chicken for about 5 minutes until almost cooked through. The necessary cooking time will vary depending on the thickness of the chicken. Add the veggies and cook for another several minutes (by this time, the chicken should be done).
Turn the heat up to high, add the rice, remaining soy sauce, and Sriracha. Mix to combine. Cook for about 3 minutes, stirring about once per minute.
Beat the egg with a fork to scramble. Clear a spot in the middle of the fried rice mixture for the egg, like this
Stir the egg continuously while it’s cooking so it doesn’t burn (you’ll want it to break up into pieces). Once it’s pretty much cooked, mix it in with the rest of the rice. This is a good time to taste it and make sure it doesn’t need salt. The soy sauce is pretty salty, but I think I added a pinch of salt. Cook for another 3 minutes or so, stirring constantly. Remove from heat.
Heat tortillas. Spoon mixture onto tortillas and top with Japanese shrimp sauce or yum yum sauce.
This recipe uses the Tastefully Simple silicone bar pan. You can also use a regular muffin tin, but silicone muffin cups would be better because the ingredients won’t stick.
