Protein

• 2 large chicken breasts, cut into bite-size pieces
  
• lb raw shrimp, peeled and deveined
  
• 1 cup Dad’s Own Marinade
  

Vegetables

• 2 zucchini, sliced into half-moons
  
• 2 yellow squash, sliced into half-moons
  
• 2 cups broccoli florets
  
• 2–3 cloves garlic, minced (optional but recommended)
  

Fried Rice (optional but recommended)

• 3 cups cooked day-old rice
  
• 2 eggs
  
• 2 tbsp oil or butter
  
• Salt and pepper to taste
  

For cooking

• 2–3 tbsp neutral oil (avocado, vegetable, or canola)
  
• Optional: butter for hibachi flavor

1. Marinate the chicken

Cut chicken into bite-size chunks and place in a bowl or container. Pour Dad’s Own Marinade over the chicken and toss to coat. Cover and refrigerate for about 2 hours (longer for deeper flavor).

2. Cook the chicken

Heat a flat top, griddle, or large skillet over medium-high heat. We preferred our Blackstone. Add a little oil, then place the marinated chicken on the hot surface. Cook 8–12 minutes, turning occasionally, until the chicken develops a caramelized golden exterior and is fully cooked.

Remove and set aside.

3. Cook the vegetables

Add more oil if needed. Place zucchini and squash on the griddle and cook until slightly softened and lightly browned (about 8–10 minutes). Season lightly with salt and pepper.

4. Cook the shrimp

Add shrimp to the hot surface and cook 2–4 minutes until pink and opaque. Lightly drizzle with Dad’s Own Marinade while cooking for extra flavor.

Remove and set aside with the chicken.

5. Make the fried rice

Add a little oil or butter to the griddle. Add rice and spread out. Crack an egg directly onto the surface and scramble into the rice. Mix in garlic if using. Cook until heated through and lightly crisped.

6. Finish with broccoli

Add broccoli to the griddle and cook until bright green and slightly tender. Combine chicken, shrimp, and vegetables together.

7. Serve

Serve the hibachi chicken, shrimp, and vegetables over the fried rice. Finish with an extra drizzle of Dad’s Own Marinade if desired.

Tips

• Marinating at least 2 hours makes a noticeable difference.
  
• Day-old rice gives the best hibachi texture.
  
• Cooking on a flat top gives the best sear, but a large cast-iron skillet works well.
  
• Add a small amount of butter at the end for classic hibachi richness.