Fried Rice And Vegetables Hibachi Chicken

This is a complete hibachi chicken dinner that you can make at home!

This hibachi recipe features restaurant-style sautéed vegetables, fried rice, and incredibly tender chicken, as well as a spicy mustard dipping sauce that transports you to a Japanese steakhouse!

Why Is This Recipe So Delicious?

This rich, expertly seasoned hibachi chicken and fried rice recipe taste like it came straight from your favorite Japanese restaurant.

This is the ideal method for making hibachi at home!

The mustard sauce is sweet and spicy, and it gives the chicken, vegetables, and fried rice a tasty kick. It’ll make you want to put it on everything!

Chef’s Advice

Fried rice was invented to make use of old rice that had been left behind. Instead of using freshly cooked rice, create hibachi rice with rice that has been prepared ahead of time.

Use precooked rice from the grocery store to make fried hibachi rice that tastes even better than restaurant-quality.

If you don’t eat grains, cauliflower rice can easily replace the rice. It’s not required to lightly roast sesame seeds for the mustard sauce, but it will improve the flavor.

Hibachi Chicken with Vegetables and Fried Rice

A hibachi dinner in the style of a restaurant, with fried rice, tender chicken, vegetables, and a mildly spicy mustard sauce.

Ingredients For Hibachi Chicken

For the Fried Rice

• 2 tablespoons avocado oil
• ½ cup white onion diced
• 1 cup frozen vegetables
• 2 large eggs
• 4 cups rice cooked, cool to the touch
• 4 tablespoons butter
• 4 tablespoons soy sauce

For the Hibachi Chicken

• 1 ½ teaspoon sesame oil
• 1 tablespoon avocado oil
• 1 pound chicken breast cut into bite-sized pieces
• 3 tablespoons soy sauce
• 1 tablespoon butter
• 2 teaspoons lemon juice fresh
• salt
• pepper

For the Hibachi Vegetables

• 1 ½ teaspoon sesame oil
• 1 tablespoon avocado oil
• 1 zucchini large, quartered, and cut into 2″ pieces
• 1 white onion large, halved, and cut into ½” pieces
• 2 cups baby Bella mushrooms about 8 ounces, quartered
• 1 tablespoon butter
• 1 tablespoon soy sauce
• salt
• pepper

For the Mustard Sauce

• 1 tablespoon sesame seeds preferably lightly toasted
• 2 tablespoons dry mustard
• 2 teaspoons honey
• 4 tablespoons soy sauce
• ½ cup half-and-half
• 1 tablespoon hot water

1 clove garlic minced

Equipment

• 2 large skillets or woks
• blender

Instructions

To make the Fried Rice:

• In a large skillet or wok, heat 2 tablespoons avocado oil on high. Sauté diced onion and frozen vegetables for 3 minutes, or until onions are almost translucent. Transfer the vegetables to the pan’s side. Scramble eggs in a pan with a spatula until fully scrambled and cooked through.
• 4 cups cooked rice + 4 tbsp butter Cook for 5 minutes, stirring occasionally. Cook for an additional minute after adding 4 tablespoons soy sauce. To keep fried rice warm, pack it tightly into bowls.

For the Vegetables and Hibachi Chicken (Made Simultaneously)

To prepare the chicken: In the same skillet or wok used for fried rice, heat 12 teaspoons sesame oil and 1 tablespoon avocado oil.

In a skillet, combine the chicken, 3 tablespoons soy sauce, 1 tablespoon butter, lemon juice, salt, and pepper. Cook for 5-7 minutes, or until the chicken is no longer pink. To brown the chicken, merely stir once or twice.

To prepare the vegetables: Heat 12 teaspoons sesame oil and 1 tablespoon avocado oil in a separate big skillet or wok over medium-high heat for the veggies.

In a skillet, combine the chopped onion, baby Bella mushrooms, zucchini, 1 tablespoon butter, 1 tablespoon soy sauce, salt, and pepper. Sauté for 6-8 minutes, or until vegetables are soft.

Sauce with Mustard: If desired, lightly roast sesame seeds. (See the footnote.) Sesame seeds, dry mustard, 2 teaspoons of honey, 4 tablespoons of soy sauce, half & half, hot water, and minced garlic should all be blended together in a blender.
Blending hibachi mustard sauce.

Notes

• To make the greatest fried rice, don’t cook the rice right before preparing the fried rice. It’s better to use leftover or store-bought precooked rice.
• Lightly toasting sesame seeds will enhance the flavor of the mustard sauce, although it is not required. Make the mustard sauce ahead of time and keep it refrigerated.
• Replace rice with cauliflower rice to make it grain-free.

This recipe serves around 6 people. Your desired portion sizes will determine the number of servings.
The nutritional values given are for one serving out of six using the ingredients mentioned and are approximate. The exact macros will vary depending on the brands and types of ingredients utilized.
Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 6. The weight of one serving will be the result.

Nutrition Information

• Serving: 1serving
• Calories: 871kcal
• Carbohydrates: 113g
• Protein: 33g, Fat: 31g
• Saturated Fat: 11g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 13g
• Trans Fat: 1g
• Cholesterol: 148mg
• Sodium: 1586mg
• Potassium: 834mg
• Fiber: 4g
• Sugar: 5g
• Vitamin A: 2151IU
• Vitamin C: 13mg
• Calcium: 119mg
• Iron: 3mg
• Net Carbs: 109g