Hibachi Chicken with Fried Rice and Vegetables

This recipe is a full hibachi chicken dinner at home, in next to no time! Restaurant-style sautéed veggies, fried rice, super tender chicken, and a creamy mustard dipping sauce turn your everyday dinner table into a homemade Japanese steakhouse experience (onion volcano not included).

How to Make This Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Start with the sauce.

You don’t really have to start with the mustard sauce, but I like to knock it out first to give all the flavors more time to meld and deepen. Making it is super easy – just toss all your ingredients into a blender and blend until smooth!

on to the rice.

Heat oil in a large wok, then add the onions and mixed vegetables. Sauté those until the onions start to lose their opacity, then push the veggies to the side of the pan, making an empty spot you can crack the eggs into. Scramble the eggs in the pan until they’re fully cooked, then add the leftover rice and butter. This is where the “fried” part of fried rice comes in – cook the rice for about 5 minutes or so, just until it’s lightly fried.

double time!

To keep everything moving and make sure it’s all ready to eat at the same time, you’ll want to cook the chicken and the veggies at the same time, in two separate pans. Don’t worry, it’s not as intimidating as it sounds!

Heat a blend of sesame oil and avocado oil in each skillet, then add the chicken and its sauce ingredients to one pan and the veggies and their sauce ingredients to the other. Cook the chicken until browned, with no pink remaining, and the veggies until they’re nice and tender. Each will only take 5-10 minutes, so you’ll be digging into a full hibachi dinner in no time!

What I Love About This Recipe

• This hibachi chicken and fried rice recipe is so rich and perfectly seasoned, it seriously tastes like it was just made at your favorite Japanese restaurant. This is hands-down the best, easiest way to make hibachi at home!
• The creamy mustard sauce is a little sweet and just a little spicy, and it’s the perfect little touch on top of the already-flavorful chicken, veggies, and fried rice. Plus, it’s SO easy to make, and it stores really well. Go ahead, double the recipe and keep some prepared mustard sauce in the fridge. I won’t judge!

Recipe Variations

• Go Grain Free: Talk about easy! Just swap out the rice for cooked cauliflower rice, like in our cauliflower fried rice recipe.
• Make it Whole30/Paleo: Oh, you’re in luck! Instead of rattling off a list of ingredients to swap out, you can just head over to my Whole30 Hibachi Chicken and Veggies post for an easy-to-follow, fully-compatible version of this hibachi chicken dish.

Recipe By: Cheryl Malik

4.84 from 71 votes

Hibachi Chicken with Fried Rice and Vegetables

Prep 15 minutes minutes

Cook 20 minutes minutes

Total 35 minutes minutes

A restaurant-style hibachi dinner complete with fried rice, tender chicken, veggies, and a slightly spicy mustard sauce for dipping.

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6 servings

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Equipment

• standard blender
• 2 large woks or large skillets
• Silicone spatula
• whisk optional
• Medium bowl with lid, or plate to cover

Ingredients

For the Mustard Sauce

• ▢ 1 tablespoon white sesame seeds lightly toasted preferred
• ▢ 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

For the 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

For the 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

For the Hibachi Vegetables

• ▢ 1 ½ teaspoons sesame oil
• ▢ 1 tablespoon avocado oil
• ▢ 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

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Instructions

For the Mustard Sauce

• Add 1 tablespoon white sesame seeds, 2 tablespoons ground mustard, 2 teaspoons honey, 4 tablespoons low-sodium soy sauce, ½ cup half-and-half, 1 tablespoon hot water, and ½ tablespoon minced garlic to blender.
• Blend all ingredients together until mixture is completely smooth, pausing blender to scrape down sides of bowl as needed.
• Once mixture is smooth, taste sauce and add ground mustard, honey, soy sauce, half-and-half, water, or garlic if desired. Blend mixture again until smooth to fully incorporate any added ingredients.
• When satisfied with flavor and consistency of sauce, transfer sauce to serving bowl or airtight container. Set prepared sauce aside, or refrigerate until ready to serve.

For the Fried Rice

• Place one large wok or skillet on stovetop over medium-high heat. Add 2 tablespoons neutral-flavored oil and heat wok until oil is hot and shimmery, swirling and tilting pan as needed to distribute oil across entire surface.
• When oil is hot, add ½ cup diced white onion and 1 cup frozen mixed vegetables to pan. Stir to incorporate. Sauté vegetables, stirring often, approximately 5 minutes or until onions are almost translucent.
• When onions are almost translucent, push vegetables to outer edges of pan, creating large open spot in center of pan.
• Crack 2 large eggs directly into center of pan. Scramble eggs with spatula or whisk until eggs are completely cooked.
• Once eggs are fully scrambled, add 4 cups cooked rice and 4 tablespoons butter to skillet. Stir all ingredients together to incorporate.
• Cook rice mixture, stirring frequently, approximately 5 minutes or until rice is lightly toasted.
• Pour 4 tablespoons low-sodium soy sauce over rice mixture and stir to incorporate. Continue cooking rice mixture, stirring frequently, approximately 1 to 3 minutes or until rice is browned and hot.
• Transfer fried rice to medium bowl. Pack rice tightly into bowl and cover with lid or plate to keep rice warm until ready to serve.

For the Hibachi Chicken and Vegetables (Made Simultaneously)

• Return wok or skillet to stovetop and reduce heat under pan to medium. Add 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil to pan. Continue heating pan, tilting and swirling as needed, until oils are hot and shimmery.
• When oil is hot, add 1 pound boneless, skinless chicken breasts, 3 tablespoons low-sodium soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt (to taste), and freshly cracked black pepper (to taste) to pan.
• Stir all ingredients together until well incorporated, then sauté chicken 5 to 7 minutes, stirring only 1 to 2 times, until chicken is browned and no longer pink.
• Place second large wok or skillet on stovetop over medium-high heat. Add 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil to pan, then continue heating pan until oil is hot and shimmery.
• When oil is hot, add 8-10 ounces zucchini pieces, 2 cups white onion slices, 2 cups quartered baby bella mushrooms, 1 tablespoon butter, 1 tablespoon low-sodium soy sauce, salt (to taste), and freshly cracked black pepper (to taste). Stir until all ingredients are well-incorporated.
• Once incorporated, sauté vegetables, stirring occasionally, approximately 6 to 8 minutes or until all vegetables are tender.

To Serve

• When chicken and vegetables are fully cooked, divide each into preferred portion sizes and transfer to serving plates. Serve chicken and vegetables warm with fried rice and prepared mustard sauce.

• Rice: For the best fried use, cook your rice the day before, or use pre-cooked rice from the store. Don’t cook the rice immediately before making this recipe if possible!
• Sesame Seeds: Lightly toasting the sesame seeds will enhance their flavor, but toasting them isn’t required for this recipe.
• Leftovers: Let each component (chicken, rice, veggies, and sauce) cool completely, then refrigerate each component separately in airtight containers. Rice can be kept up to 3 days, chicken and vegetables can be kept up to 5 days, and mustard sauce can be kept up to 7 days.

Click for Nutrition Info

Approximate Information for One Serving

Serving Size: 1serving (chicken, rice, vegetables, and sauce)Calories: 587calProtein: 29gFat: 32gSaturated Fat: 11gTrans Fat: 0.5gCholesterol: 148mgSodium: 1389mgPotassium: 945mgTotal Carbs: 49gFiber: 6gSugar: 7gNet Carbs: 43gVitamin A: 2152IUVitamin C: 17mgCalcium: 115mgIron: 3mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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