Hibachi Chicken with Fried Rice and Vegetables
Posted: 02/12/20
Updated: 09/15/21
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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!
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-Inspired 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)
- Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
- Paleo Chinese Chicken Salad (Whole30)
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Hibachi Chicken with Fried Rice and Vegetables
A restaurant-style hibachi dinner complete with fried rice, tender chicken, veggies, and slightly spicy mustard sauce.
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
Equipment
- 2 large skillets or woks
- blender
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.
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.
Nutrition Information
Serving: 1serving, Calories: 871kcal, Carbohydrates: 113g, Protein: 33g, Fat: 31g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 148mg, Sodium: 1586mg, Potassium: 834mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2151IU, Vitamin C: 13mg, Calcium: 119mg, Iron: 3mg, Net Carbs: 109g
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.
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. 🙂
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!
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!!
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!
It was really good amazing
So happy you loved it, Rebecca!!
Thanks for hibachi chicken recipe.
I’ve made this recipe 3x already! My husband loves the mustard dressing. I enjoy the simple fried rice recipe.
This was absolutely fabulous! Super quick and easy too! Thank you for posting!
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. ?
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.
Amazing meal!! Will definitely be making again.
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.
We’re glad you liked it, Morgan!