Description
This Hibachi Chicken with Fried Rice and Vegetables recipe features tender, flavorful chicken sautéed to perfection alongside vibrant, tender-crisp vegetables and savory fried rice. Paired with a creamy, tangy mustard sauce, this restaurant-style dish is easy to make at home using simple ingredients and stovetop cooking techniques that yield big flavor.
Ingredients
Scale
Mustard Sauce
- 1 tablespoon white sesame seeds, lightly toasted
- 2 tablespoons ground mustard
- 2 teaspoons honey
- 4 tablespoons low-sodium soy sauce
- ½ cup half-and-half
- 1 tablespoon hot water
- ½ tablespoon minced garlic (approximately 1 large clove)
Fried Rice
- 2 tablespoons neutral-flavored oil (avocado oil, refined coconut oil, etc.)
- ½ cup diced white onion (approximately 1 small white onion)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 large eggs
- 4 cups cooked rice, cooled completely (day-old rice preferred)
- 4 tablespoons butter, at room temperature, cut into small pieces
- 4 tablespoons low-sodium soy sauce
Hibachi Chicken
- 1 ½ teaspoons sesame oil
- 1 tablespoon avocado oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (approximately 3 medium chicken breasts)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon butter, at room temperature
- 2 teaspoons fresh lemon juice
- Salt, to taste
- Freshly cracked black pepper, to taste
Hibachi Vegetables
- 8–10 ounces zucchini pieces (approximately 1 large zucchini; sliced into 2-inch-thick half moons)
- 2 cups white onion slices (approximately 1 large white onion; halved and cut into ½-inch-long slices)
- 2 cups quartered baby bella mushrooms (approximately 8 ounces)
- 1 tablespoon butter
- 1 tablespoon low-sodium soy sauce
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Prepare the Mustard Sauce: Add white sesame seeds, ground mustard, honey, low-sodium soy sauce, half-and-half, hot water, and minced garlic to a blender. Blend until fully smooth, scraping sides as needed. Taste and adjust seasoning by adding more ground mustard, honey, soy sauce, half-and-half, water, or garlic if desired, then blend again until fully incorporated. Transfer sauce to a serving bowl or airtight container and set aside or refrigerate.
- Cook the Fried Rice: Heat a large wok or skillet over medium-high heat and add neutral-flavored oil. Once oil is hot and shimmering, add diced white onion and frozen mixed vegetables. Sauté for about 5 minutes until onions are nearly translucent, stirring occasionally. Push vegetables to the edges of the pan, crack eggs into the center, and scramble until fully cooked. Add cooked rice and butter, stirring everything together. Continue cooking and stirring often for approximately 5 minutes until rice is lightly toasted. Pour soy sauce over the rice mixture and stir well, cooking another 1-3 minutes until the rice is evenly browned and hot. Transfer fried rice to a medium bowl, pack tightly, and cover to keep warm.
- Cook the Hibachi Chicken: Return the wok or skillet to medium heat and add sesame oil and avocado oil. Heat until oils shimmer. Add chicken pieces, soy sauce, butter, lemon juice, salt, and freshly cracked black pepper. Stir to combine, then sauté for 5-7 minutes, stirring only 1-2 times, until the chicken is browned and no longer pink inside.
- Cook the Hibachi Vegetables: In a separate wok or skillet over medium-high heat, add sesame oil and avocado oil and heat until shimmering. Add zucchini, sliced white onion, quartered baby bella mushrooms, butter, soy sauce, salt, and black pepper. Stir to combine, then sauté for 6-8 minutes, stirring occasionally until vegetables are tender.
- Serve the Dish: When the chicken and vegetables are cooked through, portion them onto serving plates alongside the warm fried rice. Serve with the prepared mustard sauce on the side for dipping or drizzling. Enjoy this flavorful hibachi-inspired meal fresh and hot.
Notes
- Use day-old rice for best texture in fried rice to prevent clumping and sogginess.
- Adjust soy sauce in the fried rice and chicken to taste for desired saltiness.
- Lightly toast the sesame seeds before blending for enhanced nutty flavor in the mustard sauce.
- Do not over-stir the chicken while cooking to allow proper browning.
- Use a large wok or skillet to ensure even cooking and easy stirring of ingredients.
Keywords: hibachi chicken, fried rice, hibachi vegetables, mustard sauce, Japanese style chicken, stovetop hibachi, easy hibachi recipe