Hibachi Chicken With Fried Rice And Vegetables, Best Recipe, Ingredients

At home, you can make a full hibachi chicken dinner with this recipe!

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

Why Is This Recipe So Delicious? Hibachi Chicken With Fried Rice And Vegetables

• This hibachi chicken and fried rice recipe are rich and perfectly seasoned, and it tastes just like it came from your favorite Japanese restaurant. This is the ideal method for making hibachi at home!
• The mustard sauce is sweet and spicy, and it adds a flavorful kick to the chicken, vegetables, and fried rice. You’ll want to put it on everything!

Chef’s Tips

• The fried rice was invented as a way to use up leftover old rice. To make hibachi rice, use pre-cooked rice instead of freshly cooked rice. Use precooked rice from the grocery store for fried hibachi rice that tastes even better than restaurant-quality.
• If you are grain-free, you can easily substitute cauliflower rice for the rice.
• It is not necessary to lightly toast the sesame seeds for the mustard sauce, but it will improve the flavor.

Chicken Hibachi Chicken With Fried Rice And Vegetables

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

Ingredients: Hibachi Chicken With Fried Rice And Vegetables

1. 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

2. 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

3. 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

4. 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

5. Equipment

• 2 large skillets or woks
• blender

Instructions for Hibachi Chicken With Fried Rice And Vegetables

1. For the Fried Rice

• In a large skillet or wok, heat 2 tablespoons avocado oil over medium-high heat. Sauté the diced onion and frozen vegetables until the onions are almost translucent, about 3 minutes. Transfer the vegetables to the pan’s side. Scramble the eggs in the pan with a spatula until they are cooked through and fully scrambled.
• 4 cups cooked rice and 4 tablespoons melted butter Cook for 5 minutes, stirring constantly. Cook for 1 minute more after adding 4 tablespoons of soy sauce. To keep the fried rice warm, pack it tightly into bowls.

2. For the Chicken and Vegetables (Made Simultaneously)

• In the same skillet or wok used for the fried rice, heat ½ teaspoon 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 until the chicken is no longer pink, about 5-7 minutes. Stir only once or twice to allow the chicken to brown

3. For the vegetables:

• Heat 1 ½  teaspoon sesame oil and 1 tablespoon avocado oil in a separate large skillet or wok over medium-high heat. To the skillet, add the sliced onion, baby Bella mushrooms, zucchini, 1 tablespoon butter, 1 tablespoon soy sauce, salt, and pepper. Cook for 6-8 minutes, or until the vegetables are tender.

4. For the Mustard Sauce

• If desired, lightly toast the sesame seeds. In a blender, combine sesame seeds, dry mustard, 2 teaspoons honey, 4 tablespoons soy sauce, half and half, hot water, and minced garlic.
• For the best-fried rice, try: Before making fried rice, don’t cook the rice right away. It’s best to use leftover or store-bought pre-cooked rice.
• To make the mustard sauce: Sesame seeds can be lightly toasted to enhance the flavor, but it is not required. The mustard sauce can be made ahead of time and refrigerated.
• To make it grain-free, replace rice with cauliflower rice.5. Recipe yields approximately 6 servings.

The number of servings will be determined by your preferred portion sizes.

The nutritional values shown are general guidelines for 1 serving out of 6 using the ingredients listed. Actual macronutrients may differ slightly depending on the brand and type of ingredients used.

Prepare the recipe as directed to determine the weight of one serving. Weigh the finished recipe, then divide the weight (excluding the weight of the container the food is in) by 6.

The weight of one serving will be the end result.

Nutrition Information (Hibachi Chicken With Fried Rice And Vegetables)

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