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)
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
Hibachi Chicken with Fried Rice and Vegetables
A restaurant-style hibachi dinner complete with fried rice, tender chicken, veggies, and slightly spicy mustard sauce.
GO PREMIUM – AD FREE + MEAL PLANS
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.
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
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
Tried this recipe?Let us know how it was!
If you enjoyed this recipe, be sure to check out 40 Aprons Premium! 40 Aprons Premium offers exclusive recipes, monthly meal plans, grocery lists, and more – all completely ad free!
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
Melissa says
This recipe was incredible! My toddler even loved it! Will make again and again!
Cheryl Malik says
That’s awesome! I’m glad y’all loved it!
Chris says
This was amazing! And the mustard sauce is just like at the restaurant. Love it thank you!
Amelia Camurati says
So glad you loved this Chris!!
Taniko says
This was absolutely delicious…….the family loved it!!!!!! Thanks for recipe!!!!!!! We didn’t use the sauce suggested we just used yum yum sauce.
Cheryl Malik says
That sounds delicious! I sometimes will have one cup of the mustard sauce, one of the Yum Yum. ? I’m glad your family loved it!
Didi says
When scrambling the eggs for fried rice do you do that separately on one side of the pan and then mix with rice or poor in one side and then mix it all together to cook the eggs?
Thanks!
Amelia Camurati says
Push everything to one side of the pan, and cook the eggs on the other side. This is mostly just to help save on dirty dishes if you can’t fit everything into the one pan, but it also helps coat the fried rice a bit with the egg.
Elizabeth says
Can I substitute the avocado oil with vegetable or olive oil? Do you have a recipe for yumyum sauce?
Amelia Camurati says
Olive oil is fine here!
Katie says
Is the calorie estimate for the entire meal or for one serving?
Melissa says
Okay so I tried making the mustard sauce and it didn’t turn out creamy or the same color? In the ingredients you say no soy sauce then in the reading you do. Which is it? Also how did you make yours creamy? I followed all the measurements and it is just like soup.
Any ideas?
Amelia Camurati says
Sorry for the confusion! The 1/4 cup soy sauce listed in the recipe instructions is part of the 12 tablespoons of soy sauce listed in the beginning of the ingredients to be used across the instructions. The mustard sauce will be creamy because of the half and half but will not be thick like yumyum sauce, which is typically made with mayo.
Rosie says
I did the same thing as the woman above, I added the soy sauce to the mustard sauce and it came out salty, and not thick. I had to make chicken teriyaki instead, since I had no more half and half to start the sauce over.
Amelia Camurati says
This sauce is NOT supposed to be thick like yum yum sauce. It is a ginger mustard sauce and will have a runny consistency when done.
Jatziry says
Would I use the same ingredients for shrimp or steak?
Amelia Camurati says
You definitely can!
Ashley Brooks says
What do you think I could substitute for the half and half in the sauce? I’m soy and dairy free due to breastfeeding, but this sauce sounds soooo good! I’ve been craving something like this!
Amelia Camurati says
You could definitely use an alt milk of your choosing, ideally unsweetened, to give the sauce some cream. Try it again after breastfeeding with half and half and let us know how it went!
Laura says
I followed the instructions for the sauce exactly as stated and it was very watery. Not creamy at all, with that much half and half as suspected this may happen. What did I do wrong? I’m so excited to try this!
Amelia Camurati says
The sauce is made with a creamy element but it does not stick together like a sour cream sauce would. It should be runny but creamy!
Lisa says
Should the mustard sauce have a real bitter sharp taste? Kinda like ginger. I used McCormick ground mustard.
Amelia Camurati says
It definitely should! The mustard and the garlic bring a bitter taste to the sauce that goes well with chicken.
Lisa says
Should the mustard sauce be served warm or cold?
Amelia Camurati says
Up to you! I usually mix it together and put it in the fridge while everything else cooks so it’s chilled but not cold.
Rebecca says
Hi ! Thanks so much for the recipe! If we don’t have dry mustard which I thought I have but can’t find it in my pantry could we use Dijon mustard in substitute? Thanks !
Savannah | 40 Aprons Team says
Certainly!
Farhana Ahmed says
Where did the garlic go from the ingredients list?
Cheryl Malik says
The garlic is mentioned almost last, for the mustard sauce!
Brandi says
Can you sub out the half and half?
Cheryl Malik says
You could sub it with regular milk or milk substitute, but you will get a slightly different texture. It won’t be as creamy, but it will still be delicious I’m sure!
Robin says
I have used evaporated skim milk as a substitute ant it’s pretty good.
Cheryl Malik says
Great substitution!!
Nicole says
Have you tried this with tahini instead of the ground seeds? What would the ratio be if so?
Cheryl Malik says
I haven’t, but I’m sure it would be a VERY small amount of tahini since it only calls for one tablespoon of sesame seeds! Let me know how it goes if you try it!
Stacie says
In your recipe, it doesn’t say how much avocado oil to use when making the rice. Just wondering if it’s 1 TBS or 2 TBS?
KG says
If you want to make extra sauce, is it ok to just double everything?!
Cheryl Malik says
Yep!
Abbie says
Hi there! I am sadly allergic to avocados, and am wondering what I could sub the avocado oil for? Thanks so much!
Cheryl Malik says
You can use any sort of neutral oil, like canola.
Angel says
What type of rice is best to use for the fried rice?
Cheryl Malik says
I generally use white rice for fried rice!
Lynsey says
What’s the best type of rice to use for this? I usually buy basmati because I love the texture and flavor, but wondering if long grain or something else would be better, or if basmati is still good?
Cheryl Malik says
Basmati will definitely work, I generally use long grain but it’s not a HUGE deal!
Allison says
Your ingredient list For the mustard sauce says 1 1/2 TBS Honey but your recipe instructions say to use 1.5tsp Honey. Which is it?
Cheryl Malik says
Oh thank you for catching that!! It’s actually 1 1/2 teaspoons honey, which I’ve retested and upped to 2 teaspoons. It’d be great with either actually! I hope you like it <3
Angela says
I cannot believe how tasty this recipe is. That mustard sauce is TO DIE FOR.
Cheryl Malik says
YAY!! I could drink it myself 😉
Deb says
The kids were very skeptical that this would taste restaurant quality and to be honest, I was too. 🙂 I tripled the recipe for my large family and they devoured it! Thank you for making a recipe so delicious and easy to make!
Cheryl Malik says
So glad you liked it!