25 minutesServes 4
Hibachi LBM


  • 2 tbsp canola oil, divided
  • 20 oz Hibachi Veggie Kit
  • 24 oz chicken breast strips, 18 oz pork tenderloin strips or 10 oz Abbot’s Butcher Plant-Based Protein
  • Freshly ground black pepper
  • 1/2 bottle House of Tsang Sauce
  • 1 c The Fresh Market Organic Jasmine or Basmati Rice


Cook the rice according to package instructions.

If using spring rolls, prepare according to package instructions.

In a large skillet, heat 1 tablespoon canola oil over medium-high heat for 1-2 minutes. Add the hibachi veggie kit and sauté for 5-7 minutes until vegetables are golden brown and tender. Remove vegetables to a bowl and return skillet to heat.

Add the remaining 1 tablespoon of canola oil to the skillet, add the meat and season with black pepper. Cook, turning occasionally (for chicken and pork 2-3 minutes, for Abbot’s Butcher Plant-Based Protein, follow times on package). Add ½ bottle of sauce and vegetables to skillet and reduce heat to medium. Simmer until meat is cooked through, another 1-3 minutes (or when internal temperature reaches 145°F for pork or 165 °F for chicken.)

To serve, divide rice into bowls and spoon meat and vegetables on top. Serve with pot stickers or spring rolls and BIBIBOP Yum Yum Sauce on the side.