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Hibachi Chicken with Fried Rice and Vegetables Recipe

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★★★★★

4.9 from 145 reviews

This Hibachi Chicken with Fried Rice and Vegetables recipe brings the vibrant flavors of a Japanese steakhouse to your home kitchen. Featuring tender sesame soy-glazed chicken, perfectly sautéed vegetables, and savory fried rice, all complemented with a creamy and tangy mustard sauce, it’s a complete, flavorful meal that’s easy to prepare on the stovetop.

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, 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

  1. Prepare Mustard Sauce: Add toasted sesame seeds, ground mustard, honey, low-sodium soy sauce, half-and-half, hot water, and minced garlic to a blender. Blend until completely smooth, scraping down the sides as needed. Taste and adjust seasonings by adding more mustard, honey, soy sauce, half-and-half, water, or garlic, then blend again until fully incorporated. Transfer the finished sauce into a serving bowl or airtight container and refrigerate until serving.
  2. Make Fried Rice: Heat 2 tablespoons neutral oil in a large wok or skillet over medium-high heat until shimmery. Add diced onion and frozen mixed vegetables; sauté for about 5 minutes until onions are nearly translucent, stirring frequently. Push vegetables to the sides of the pan to create an open space in the center. Crack eggs into the center and scramble until fully cooked. Stir in cooked rice and butter, mixing well to combine. Continue cooking and stirring frequently for 5 minutes, allowing rice to toast lightly. Pour in soy sauce and stir to coat; cook another 1 to 3 minutes until rice is hot and slightly browned. Transfer fried rice to a bowl, pack tightly, cover, and set aside to keep warm.
  3. Cook Hibachi Chicken: Reduce heat to medium and add sesame oil and avocado oil to the wok or skillet until hot and shimmery. Add chicken, soy sauce, butter, lemon juice, salt, and pepper. Stir to combine, then sauté for 5 to 7 minutes, turning chicken 1 to 2 times, until chicken is browned and cooked through with no pink inside.
  4. Cook Hibachi Vegetables: In a separate large wok or skillet over medium-high heat, heat sesame oil and avocado oil until shimmering. Add zucchini, onion slices, baby bella mushrooms, butter, soy sauce, salt, and pepper. Stir well to combine, then sauté for 6 to 8 minutes, stirring occasionally, until vegetables are tender and caramelized.
  5. Serve: Divide chicken and vegetables evenly onto plates. Serve warm alongside the fried rice and prepared mustard sauce for dipping or drizzling over the meal.

Notes

  • Day-old rice works best for fried rice to prevent sogginess; freshly cooked rice can be cooled and dried out slightly before use.
  • To toast the white sesame seeds, heat a dry skillet over medium heat and stir seeds until lightly browned and fragrant, about 2-3 minutes.
  • You can adjust salt and pepper amounts in chicken and vegetables to taste; low-sodium soy sauce helps control overall salt level.
  • Mustard sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • Use a large wok or two skillets to cook fried rice, chicken, and vegetables simultaneously for efficient preparation.

Keywords: Hibachi chicken, fried rice, vegetable stir-fry, mustard sauce, Japanese steakhouse recipe, easy hibachi recipe, stovetop hibachi

Find it online: https://mjrecipe.com/hibachi-chicken-with-fried-rice-and-vegetables-recipe/