Hibachi Chicken Served with Fried Rice Plus Vegetables

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.
  On a platter, hibachi chicken, vegetables, fried rice, and mustard sauce

Ingredients

For Fried Rice

• 2 tablespoons avocado oil
• 12 cup chopped white onion
• 1 cup frozen veggies
• 2 large eggs
• 4 cups cooked rice
• 4 tablespoons butter
• 4 tablespoons soy sauce

For Chicken

• 1 12 teaspoon sesame oil
• 1 tablespoon avocado oil
• 1 pound chicken breast chopped into bite-size pieces
• 3 tablespoons soy sauce
• 1 tablespoon butter
• 2 teaspoons lemon juice fresh
• salt and pepper

For Vegetables

• 1 zucchini large, quartered and cut into 2″ pieces
• 1 white onion large, split, and cut into 12″ pieces
• 2 cups baby Bella mushrooms around 8 ounces,
• 1 tablespoon butter
• 1 tablespoon soy sauce
• salt and pepper

For Mustard Sauce

• 1 tablespoon sesame seeds, preferably gently toasted,
• 2 tablespoons dry mustard,
• 2 teaspoons honey,
• 4 tablespoons soy sauce,
• 12 cup half-and-half,
• 1 tablespoon boiling water,
• 1 garlic clove, minced

Instructions

To make the Fried Rice:

In a big skillet or wok, heat 2 tablespoons avocado oil on high. Sauté sliced onion and frozen veggies for 3 minutes, or until onions are almost transparent. 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 a further minute after adding 4 tablespoons soy sauce. To keep fried rice warm, pack it tightly into bowls.

For the Vegetables and Chicken (Made Simultaneously)

To prepare the chicken: In the same skillet or wok used for fried rice, heat 12 tablespoons 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.

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.

Notes

The greatest fried rice is made with: Before creating fried rice, don’t cook the rice right away. It’s better to use leftover or store-bought precooked rice.

To make the mustard sauce: Although lightly toasting sesame seeds improves the flavor, 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.

Information on nutrition

1 serving, 871 calories, 113 grams of carbohydrates, 33 grams of protein, 31 grams of fat, 11 grams of saturated fat, 4 grams of polyunsaturated fat, 13 grams of monounsaturated fat, 1 gram of trans fat, 148 milligrams of cholesterol, 1586 milligrams of sodium, 834 milligrams of potassium, 4 grams of fiber, 5 grams of sugar, Vitamin A: 2151IU, Vitamin C: 13 milligrams of iron, Calcium: