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 with fried rice is rich, perfectly seasoned, and tastes like it was just made at your favorite Japanese restaurant.
- 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 Hibachi Chicken With Fried Rice
- 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, 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, one and a half 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. So, use rice you’ve made ahead of time instead of freshly cooked rice. For fried 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 cups rice cooked, cool to the touch
- 4 tablespoons avocado oil
- 3 teaspoons sesame oil
- 1 cup frozen vegetables
- 1/2 cup white onion diced
- 1 pound chicken breast cut into bite-sized pieces
- 1 zucchini large, quartered
- 1 white onion large, cut into slices
- 2 cups baby bella mushrooms quartered
- 1 clove garlic minced
- 6 tablespoons butter
- 12 tablespoons soy sauce
- 2 teaspoons lemon juice fresh
- salt
- pepper
- 2 tablespoons dry mustard
- 1 1/2 tablespoons honey
- 1/2 cup half and half
- 1 tablespoon water hot
- 1 tablespoon sesame seeds preferably lightly toasted
- 2 eggs large
Instructions
Make the fried rice: Heat 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.
Add eggs, scrambling as you add them to the skillet. 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 them hot.
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.
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, salt, and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.
For the mustard sauce: Lightly toast sesame seeds if desired. (See note.) Blend sesame seeds, dry mustard, 1 1/2 teaspoons honey, half and half, hot water, 1/4 cup soy sauce, and minced garlic in blender.
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.
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