Hibachi-Style Chicken-Mushroom Stir-Fry

• In a small bowl, combine dressing, mayonnaise, Sriracha, 2 tsp water, 1 tsp pho stock concentrates, 1 tsp sugar, and juice from one lemon wedge. (For 4 servings, use 4 tsp water, 2 tsp pho stock concentrates, 2 tsp sugar, and juice from two wedges.) • Taste and season with salt and pepper.

Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and zucchini; cook, stirring occasionally, until browned and tender, 6-8 minutes. Reduce heat to medium and stir in remaining pho stock concentrates and 2 TBSP butter (4 TBSP for 4 servings). Cook, stirring, until slightly thickened and veggies are coated, 3-5 minutes. Turn off heat. Squeeze over juice from one lemon wedge (juice from two wedges for 4). • Transfer to a plate; tent with foil to keep warm. Wash out pan.

Use pan used for chicken here.

• In a second small microwave-safe bowl, combine garlic, 1 TBSP olive oil, and ¼ tsp salt (2 TBSP olive oil and ½ tsp salt for 4 servings). Cover bowl with plastic wrap and microwave until garlic is fragrant, 30-35 seconds. • Stir garlic oil and keep covered (you’ll use it in the next step).

• Fluff rice with a fork. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add carrots, scallion whites, and peas; cook, stirring occasionally, until lightly browned and softened, 2-3 minutes. Stir in garlic oil and rice; cook, stirring occasionally, until thoroughly combined, 4-6 minutes more. • Season fried rice with salt and pepper to taste.

Thinly slice chicken crosswise; stir into fried rice.