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Hibachi Chicken with Fried Rice and Vegetables

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Originally published on . Last updated on . / By

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!

hibachi chicken being dipped in mustard sauce with chopsticks
Contents hide
1 Why This Hibachi Chicken With Fried Rice Is So Good
2 Top Tips For Making Hibachi Chicken
3 More Asian-Inspired Recipes You’ll Love
4 Hibachi Chicken with Fried Rice and Vegetables
4.1 Equipment
4.2 Ingredients 1x2x3x
4.2.1 For the Fried Rice
4.2.2 For the Hibachi Chicken
4.2.3 For the Hibachi Vegetables
4.2.4 For the Mustard Sauce
4.3 Instructions
4.3.1 For the Fried Rice
4.3.2 For the Chicken and Vegetables (Made Simultaneously)
4.3.3 For the Mustard Sauce
4.4 Notes
4.5 Nutrition

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!

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.
hibachi chicken, veggies, fried rice, and mustard sauce on a plate

More Asian-Inspired Recipes You’ll Love

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Hibachi chicken veggies and rice on a white plate

Hibachi Chicken with Fried Rice and Vegetables

A restaurant-style hibachi dinner complete with fried rice, tender chicken, veggies, and slightly spicy mustard sauce.
4.83 from 47 votes
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner, Main Course
Cuisine Asian, Asian / American, Japanese
Servings 6
Calories 871 kcal

Equipment

  • 2 large skillets or woks
  • blender

Ingredients
  

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

For the Hibachi Chicken

  • 1 ½ teaspoons 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

For the Hibachi Vegetables

  • 1 ½ teaspoons 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

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

Instructions
 

For 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. 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.

For the Chicken and Vegetables (Made Simultaneously)

  • For the chicken: Heat 1 ½ 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 ½ 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.

For the Mustard Sauce

  • Lightly toast sesame seeds if desired. (See note.) Blend sesame seeds, dry mustard, 2 teaspoons honey, 4 tablespoons soy sauce, half and half, hot water, and minced garlic in blender.
    Hibachi mustard sauce in a blender

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.
 
 
Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving out of 6 using the ingredients listed. 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 6. Result will be the weight of one serving.

Nutrition

Serving: 1servingCalories: 871kcalCarbohydrates: 113gProtein: 33gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 148mgSodium: 1586mgPotassium: 834mgFiber: 4gSugar: 5gVitamin A: 2151IUVitamin C: 13mgCalcium: 119mgIron: 3mgNet Carbs: 109g
Keyword chicken, fried rice, hibachi
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Reader Interactions

Comments

  1. Susan says

    Overall a really great recipe but man that mustard sauce was a bit much for me. I like spicy but that was a different kind of spicy. I made the mistake of pouring it over my chicken/veggies. Guess they call it dipping sauce for a reason. 🙂4 stars

    Reply

    • Anna Claire | 40 Aprons Team says

      Hey Susan, yes we definitely recommend starting with a little bit of the dipping sauce before going all in so it doesn’t overpower the hibachi. But glad you enjoyed it, regardless!5 stars

      Reply

  2. Ben G. says

    This was wonderful. 10/10, we will be making this again. The instructions for the sauce still include the soy sauce ingredient, it looks like it was removed from one spot, but still exists in another. For whatever reason, the steps are in two places, unknowingly we followed the steps that had the soy sauce. It was still very good, but we did add extra honey to counter it a bit. Next time we might drop the soy, or scale it back to see how that is. There’s no way this serves any 6 people that I know; 1/6 lb of chicken, a small pile of veggies, and 2/3 cup of rice is maybe a small lunch. We doubled nearly everything, which made the rice and the vegetables a bit unwieldy; ended up doing each in two pans which worked well, although prep time and cook time took a lot longer. Next time we will try using less oil and butter (and soy sauce) in key spots to bring the fat content down some. It tasted amazing, so not negatively affecting that will be important. This absolutely satisfied our craving for a Japanese restaurant meal. It more than exceeded my expectations. Thank you very much!!5 stars

    Reply

    • Megan | 40 Aprons Team says

      Thank you so much for the great review, Ben! We’re so glad you loved the recipe!

      SO sorry for the confusion regarding the soy sauce in the mustard sauce recipe – the recipe card was correct, though, and there is definitely soy sauce in the mustard sauce! The error was in the body of the post, which accidentally omitted the soy sauce from the mustard sauce directions. We’ve removed that altogether!

      There’s 12 total tablespoons of soy sauce in the entire recipe, all divided in various amounts between the chicken, the veggies, the fried rice, and the mustard sauce. 4 tablespoons of the 12 go in the mustard sauce. We’ll clean that up and make it a little less confusing!

      Reply

  5. Angele D says

    I’ve made this recipe 3x already! My husband loves the mustard dressing. I enjoy the simple fried rice recipe.5 stars

    Reply

  7. Nancy says

    The ingredient list for mustard sauce doesn’t call for soy sauce, but then the directions call for a 1/4 cup. My sauce was totally brown, your sauce looks yellow. ?

    Reply

    • Megan | 40 Aprons Team says

      So sorry for the confusion! The 12 tablespoons of soy sauce are divided between all of the elements of the recipe, and 4 tablespoons (1/4 cup) of those 12 go in the mustard sauce! We’ve cleaned up the post to make that a little less confusing.

      Reply

  9. Morgan says

    Exactly like hibachi I have gone a lot and could never make a meal just like it until following this recipe. The sauce is amazing too, literally just like it. It’s SO good.5 stars

    Reply

    • Savannah | 40 Aprons Team says

      Sure! We would use coconut heavy cream in place of the half and half! Make sure you are using coco aminos in place of the soy sauce for a gluten free dish. 🙂5 stars

      Reply

  13. Andrea says

    Delicious and easy to make! Will DEFINITELY make again! I subbed the avocado oil for the olive oil I had and used snow snap peas instead of zucchini because I don’t really like it. I also skipped the mustard sauce and just used Yum Yum sauce, otherwise, made as written. The recipe makes a lot of fried rice, definitely enough for 6 servings, although I’m not sure there’s quite enough chicken and vegetables for 6 servings. One question, how does it contain so many calories & fat per serving??? I realize some oil & butter is used to cook, but other wise, it’s vegetables and chicken.

    One note: While it is easy to make and totally doable for a weeknight dinner, it is not really a meal that you can prep and then walk away from while it cooks. Rather consistent stirring needed and a few short (less than 10 mins) periods of cooking. To maximize time, I washed and cut up the veggies and chicken while I made and cooked the fried rice.5 stars

    Reply

  14. NANCY ABRAMS says

    I loosely use this recipe using whatever veggies I have on hand and it’s great! I also don’t have avocado oil so I just sub in olive with the sesame oil. I make some yum yum sauce and my kids and husband enjoy it. Thanks for the great recipe!5 stars

    Reply

  15. Adrienne says

    Delicious! I had to use olive oil instead of avocado, since that’s what I had and only used about a 1/2 tsp of sesame oil because I usually find it really overpowering. No zucchini, so I subbed broccoli and I didn’t have the ingredients for the mustard, so I didn’t make it. This tasted as good as the restaurant, better than some. I’ll definitely be making again. Thanks!4 stars

    Reply

  17. Chris M says

    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.5 stars

    Reply

  18. Lindsey Marsh says

    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.5 stars

    Reply

  20. Emily says

    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!

    Reply

  22. Emily Englert says

    Best restaurant copycat recipe I’ve ever tried! We invited friends over for dinner & it was a hit with everyone! Will definitely make again!!!

    Reply

  23. Alyssa says

    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 again5 stars

    Reply

  24. Misty says

    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!!5 stars

    Reply

  26. Sarah R. says

    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?3 stars

    Reply

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