Ingredients:

  • 3 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 tbsp vegetable oil
  • 2 cloves minced garlic
  • 1/2 tsp black pepper
  • 1.5 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp unsalted butter
  • 1 medium white onion, diced
  • 1 large zucchini, sliced into half-moons
  • 8 oz sliced mushrooms
  • 3 cups chilled, day-old long-grain white rice
  • 2 large eggs, beaten
  • 2 tbsp unsalted butter
  • 2 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/4 cup frozen peas and carrots
  • 1/2 cup mayonnaise
  • 1 tbsp melted butter
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tbsp water

Instructions:

  1. Toss the cubed chicken breast with 3 tbsp soy sauce, 1 tbsp lemon juice, 1 tbsp vegetable oil, 2 minced garlic cloves, and 1/2 tsp black pepper. Let marinate at room temperature for 15 minutes.
  2. Heat a large cast-iron skillet or griddle over medium-high heat. Add 1 tbsp of butter and the marinated chicken in a single layer. Sear without stirring for 3 minutes to develop a deep brown crust, then cook until done.
  3. Push the chicken to the side or remove it from the pan. Add the remaining butter for the protein section and sauté the diced onion, zucchini, and mushrooms until edges are charred but centers remain crisp.
  4. In a clean pan, melt 2 tbsp butter. Add chilled white rice, frying the grains individually. Stir in beaten eggs, 2 tbsp soy sauce, sesame oil, and frozen peas and carrots until well combined and heated through.
  5. Prepare the Yum Yum sauce by whisking together mayonnaise, melted butter, tomato paste, paprika, garlic powder, and water until smooth.