This recipe is a full hibachi chicken dinner at home! With restaurant-style sautéed veggies, fried rice, and super tender chicken, this hibachi recipe is served with a spicy mustard dipping sauce that really transports you to the Japanese steakhouse!
Why This Hibachi Chicken With Fried Rice Is So Good
- This hibachi chicken and fried rice recipe is rich, perfectly seasoned, and tastes like it was just made at your favorite Japanese restaurant. This the perfect way to make hibachi at home!
- The mustard sauce is sweet and just a little spicy, and adds a flavorful kick to the chicken, veggies, and fried rice. You’ll want to eat it on top of everything!
How To Make This Hibachi Chicken Recipe
- Start by making the fried rice. Heat the avocado oil on medium high in a large skillet or wok, then add the diced onion and frozen vegetables. Sauté about three minutes, or until the onions are almost translucent and tender. Move the veggies to the side of pan.
- Add the eggs to the skillet, scrambling them. Add your cooked rice and four tablespoons of butter. Cook everything for five minutes while stirring frequently. Add four tablespoons of soy sauce and cook for an additional minute. Scoop the fried rice into serving bowls and pack the rice tightly to keep everything hot.
- Make the chicken and hibachi vegetables at the same time in separate skillets (use the same one you used for the fried rice for the chicken). For the chicken, heat one and a half teaspoons of sesame oil and one tablespoon of avocado oil in the skillet you just used. Add the chicken along with three tablespoons of soy sauce, one tablespoon of butter, the fresh lemon juice, salt, and pepper. Cook the chicken until it’s no longer pink, about 5-7 minutes. Only stir everything once or twice so that the chicken gets a nice brown.
- To make the hibachi veggies, heat one and a half teaspoons of sesame oil and one tablespoon of avocado oil on medium high heat in a separate skillet or wok. Add the sliced onion, baby bella mushrooms, zucchini, one tablespoon of butter, one tablespoon soy sauce, salt, and pepper to the skillet. Sauté about six to eight minutes or until the veggies are tender.
- You can either make the mustard sauce ahead of time and store in the fridge, or make it while everything is cooking. Lightly toast sesame seeds if you’d like. Use a blender to blend them, the dry mustard, two teaspoons honey, half and half, hot water, 1/4 cup soy sauce, and minced garlic until creamy.
Top Tips For Making Hibachi Chicken
- Fried rice was originally created as a way to use leftover old rice. To make hibachi rice, use rice you’ve made ahead of time instead of freshly cooked rice. For fried hibachi rice that tastes even more like restaurant-quality, use precooked rice bought at the grocery store.
- If you are grain-free, you can easily substitute the rice with cauliflower rice.
- Lightly toasting sesame seeds for the mustard sauce isn’t necessary, but it will enhance the flavor.
More Asian Recipes You’ll Love
- Cauliflower Fried Rice with Chicken (Whole30 and Paleo Friendly)
- Egg Roll in a Bowl with Creamy Chili Sauce (Whole30, Low Carb, Keto, Paleo)
- Healthy Lettuce Wraps – PF Changs Recipe (Whole30, Paleo)
- Paleo Sesame Chicken Recipe (Whole30)
- Whole30 Thai Chicken Zoodle Bowl (With “Peanut” Sauce, Paleo, Low Carb)
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Hibachi Chicken with Fried Rice
A restaurant-style hibachi dinner complete with fried rice, tender chicken, veggies, and slightly spicy mustard sauce.
Ingredients
- 4 tablespoons avocado oil divided
- 12 tablespoons soy sauce divided
- 3 teaspoons sesame oil divided
- 6 tablespoons butter divided
- salt
- pepper
Fried Rice
- 1/2 cup white onion diced
- 1 cup frozen vegetables
- 2 eggs large
- 4 cups rice cooked, cool to the touch
Hibachi chicken
- 1 pound chicken breast cut into bite-sized pieces
- 2 teaspoons lemon juice fresh
Hibachi vegetables
- 1 zucchini large, quartered and cut into 2" pieces
- 1 white onion large, halved and cut into 1/2" pieces
- 2 cups baby bella mushrooms about 8 ounces, quartered
Mustard sauce
- 1 tablespoon sesame seeds preferably lightly toasted
- 1 clove garlic minced
- 2 tablespoons dry mustard
- 2 teaspoons honey
- 1/2 cup half-and-half
- 1 tablespoon hot water
Wine Pairing
- 2018 Che Fico Pinot Grigio Riserva click to buy
- 2018 Che Fico Nero di Troia click to buy
Instructions
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For the mustard sauce: Lightly toast sesame seeds if desired. (See note.) Blend sesame seeds, dry mustard, 2 teaspoons honey, half and half, hot water, 1/4 cup soy sauce, and minced garlic in blender.
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Make the fried rice: Heat 2 tablespoons avocado oil on medium high in a large skillet or wok. Add diced onion and frozen vegetables, and sauté until onions are almost translucent, about 3 minutes. Move the vegetables to the side of pan.
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Crack eggs into pan and scramble with a spatula until cooked through and fully scrambled. Add 4 cups cooked rice and 4 tablespoons butter. Cook for 5 minutes and stir frequently. Add 4 tablespoons soy sauce and cook 1 additional minute. Pack fried rice firmly into bowls to keep hot.
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Make the chicken and vegetables at the same time. For the chicken: Heat 1 1/2 teaspoons sesame oil and 1 tablespoon avocado oil in same skillet or wok used for fried rice. Add chicken, 3 tablespoons soy sauce, 1 tablespoon butter, lemon juice, salt, and pepper to skillet. Cook chicken until it is no longer pink, about 5-7 minutes. Stir only once or twice so chicken will brown.
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For the vegetables: In a separate large skillet or wok, heat 1 1/2 teaspoons sesame oil and 1 tablespoon avocado oil on medium high heat. Add sliced onion, baby bella mushrooms, zucchini, 1 tablespoon butter, 1 tablespoon soy sauce, salt, and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.
Recipe Notes
- For the best fried rice: Do not cook rice immediately before making fried rice. Leftover or precooked rice from the store works best.
- For mustard sauce: Lightly toasting sesame seeds will enhance the flavor, but it is not necessary. Mustard sauce can be made ahead of time and stored in the refrigerator.
- To make grain-free: Substitute rice with cauliflower rice.
Wine Pairings
I recommend a crisp white or red blend to balance all the delicious Japanese flavors here, like:
Planning on making this recipe tomorrow so I will make the rice tonight, Should I use Basmati or Jasmine?
Either works!
My daughter and I made this last night for dinner and it was delicious. The mustard sauce is awesome, but a little bit goes a long ways. We will be making this again.
It’s definitely got a punch to it.
The ads on this page are extremely annoying. Couldn’t close out a of a cooking video that plays while on the page .. usually that would make me leave but I made the recipe anyways and it was very good! I used a little less soy sauce to keep the salt down. Will definitely be making this again.
Thanks for powering through Lindsey!
Is the 4 cups of rice, 4 cups precooked or 4 cups after cooked?
Four cups after cooking!
We love this recipe! I have been using it when we get a little “homesick” for restaurant food during the coronavirus pandemic and it does the trick – so much cheaper too! I cook the rice in my instant pot in the afternoon and chill til dinner and it works pretty well. With regard to others comments about the soy, I believe the author mentions using a reduced sodium soy sauce, so that may help. I usually will just add and taste until it’s what we’re looking for. Thank you for sharing this recipe with us!
Glad this one is a family fav Emily!!
I just made this and it is so good! Definitely will make again! Thank you!!
You’re welcome Monica!
Best restaurant copycat recipe I’ve ever tried! We invited friends over for dinner & it was a hit with everyone! Will definitely make again!!!
Thanks for sharing Emily! <3
First time making this!! I used yum yum sauce instead of the mustard sauce. Followed all the other directions & it came out amazing!! Will definitely be making again
Glad you loved it Alyssa!
This recipe will now become a regular in our home! We loved it! We are not mustard fans, so that is the only thing I did not make.
I had yum yum sauce on hand so I used that for our sauce. . Made everything else in this recipe as called for, and it was a hit! Thank you for sharing this!!
I’m so glad your family loved it! Yum Yum sauce is a big hit in my family, too!
Can I use regular mustered instead of the dry powder? If not any other subs? Thx
Absolutely!
Made this recipe today as I was craving Hibachi, the veggies and chicken are yummy and the fried rice has good flavor but 4 tbsp. of soy sauce seemed like to much. My rice came out dark brown almost black looking and was kinda unappealing. Would that be because I used just regular rice that was leftover? Like the cheap basic bags you can fin at the store?
It may have been too much soy! It definitely wouldn’t have been the rice itself.