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)
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
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
-
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.
-
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.
-
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.
-
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, 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:
This was great and so much like the hibachi restaurant
So glad you loved it, Jo!
This recipe was incredible! My toddler even loved it! Will make again and again!
That’s awesome! I’m glad y’all loved it!
This was amazing! And the mustard sauce is just like at the restaurant. Love it thank you!
So glad you loved this Chris!!
This was absolutely delicious…….the family loved it!!!!!! Thanks for recipe!!!!!!! We didn’t use the sauce suggested we just used yum yum sauce.
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!
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!
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.
Can I substitute the avocado oil with vegetable or olive oil? Do you have a recipe for yumyum sauce?
Olive oil is fine here!
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?
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.
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.
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.
Would I use the same ingredients for shrimp or steak?
You definitely can!
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!
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!
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!
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!
Should the mustard sauce have a real bitter sharp taste? Kinda like ginger. I used McCormick ground mustard.
It definitely should! The mustard and the garlic bring a bitter taste to the sauce that goes well with chicken.
Should the mustard sauce be served warm or cold?
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.
Where did the garlic go from the ingredients list?
The garlic is mentioned almost last, for the mustard sauce!
Can you sub out the half and half?
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!
I have used evaporated skim milk as a substitute ant it’s pretty good.
Great substitution!!
Have you tried this with tahini instead of the ground seeds? What would the ratio be if so?
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!
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?
If you want to make extra sauce, is it ok to just double everything?!
Yep!
Hi there! I am sadly allergic to avocados, and am wondering what I could sub the avocado oil for? Thanks so much!
You can use any sort of neutral oil, like canola.
What type of rice is best to use for the fried rice?
I generally use white rice for fried rice!
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?
Basmati will definitely work, I generally use long grain but it’s not a HUGE deal!
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?
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
I cannot believe how tasty this recipe is. That mustard sauce is TO DIE FOR.
YAY!! I could drink it myself 😉
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!
So glad you liked it!