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This recipe is a full hibachi chicken dinner at home, in next to no time! Restaurant-style sautéed veggies, fried rice, super tender chicken, and a creamy mustard dipping sauce turn your everyday dinner table into a homemade Japanese steakhouse experience (onion volcano not included).
Before You Get Started
- Did you know – fried rice was originally created as a way to use up leftover cooked rice? That means, to make a really great hibachi rice, you want to use rice you cooked ahead of time – NOT rice you cooked right before you started this dish! For a real restaurant-quality fried rice, don’t even bother doing the initial cook yourself. Just buy already-cooked rice from the grocery store!
How to Make This Recipe
See recipe card below for full list of measurements, ingredients, and instructions.
Start with the sauce.
You don’t really have to start with the mustard sauce, but I like to knock it out first to give all the flavors more time to meld and deepen. Making it is super easy – just toss all your ingredients into a blender and blend until smooth!
on to the rice.
Heat oil in a large wok, then add the onions and mixed vegetables. Sauté those until the onions start to lose their opacity, then push the veggies to the side of the pan, making an empty spot you can crack the eggs into. Scramble the eggs in the pan until they’re fully cooked, then add the leftover rice and butter. This is where the “fried” part of fried rice comes in – cook the rice for about 5 minutes or so, just until it’s lightly fried.
Cheryl’s Tip: To keep the fried rice warm while you cook the chicken and veggies, pack it tightly into a bowl, then cover the bowl with a plate or a lid. The more firmly you pack the rice into the bowl, the better insulated it’ll be!
double time!
To keep everything moving and make sure it’s all ready to eat at the same time, you’ll want to cook the chicken and the veggies at the same time, in two separate pans. Don’t worry, it’s not as intimidating as it sounds!
Heat a blend of sesame oil and avocado oil in each skillet, then add the chicken and its sauce ingredients to one pan and the veggies and their sauce ingredients to the other. Cook the chicken until browned, with no pink remaining, and the veggies until they’re nice and tender. Each will only take 5-10 minutes, so you’ll be digging into a full hibachi dinner in no time!
What I Love About This Recipe
- This hibachi chicken and fried rice recipe is so rich and perfectly seasoned, it seriously tastes like it was just made at your favorite Japanese restaurant. This is hands-down the best, easiest way to make hibachi at home!
- The creamy mustard sauce is a little sweet and just a little spicy, and it’s the perfect little touch on top of the already-flavorful chicken, veggies, and fried rice. Plus, it’s SO easy to make, and it stores really well. Go ahead, double the recipe and keep some prepared mustard sauce in the fridge. I won’t judge!
Recipe Variations
- Go Grain Free: Talk about easy! Just swap out the rice for cooked cauliflower rice, like in our cauliflower fried rice recipe.
- Make it Whole30/Paleo: Oh, you’re in luck! Instead of rattling off a list of ingredients to swap out, you can just head over to my Whole30 Hibachi Chicken and Veggies post for an easy-to-follow, fully-compatible version of this hibachi chicken dish.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Hibachi Chicken with Fried Rice and Vegetables
Equipment
- standard blender
- 2 large woks or large skillets
- Silicone spatula
- whisk optional
- Medium bowl with lid, or plate to cover
Ingredients
For the Mustard Sauce
- 1 tablespoon white sesame seeds lightly toasted preferred
- 2 tablespoons ground mustard
- 2 teaspoons honey
- 4 tablespoons low-sodium soy sauce
- ½ cup half-and-half
- 1 tablespoon hot water
- ½ tablespoon minced garlic approximately 1 large clove
For the Fried Rice
- 2 tablespoons neutral-flavored oil avocado oil, refined coconut oil, etc.
- ½ cup diced white onion approximately 1 small white onion
- 1 cup frozen mixed vegetables peas, carrots, corn
- 2 large eggs
- 4 cups cooked rice cooled completely, day-old rice preferred
- 4 tablespoons butter at room temperature, cut into small pieces
- 4 tablespoons low-sodium soy sauce
For the Hibachi Chicken
- 1 ½ teaspoons sesame oil
- 1 tablespoon avocado oil
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces, approximately 3 medium chicken breasts
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon butter at room temperature
- 2 teaspoons fresh lemon juice
- salt to taste
- freshly cracked black pepper to taste
For the Hibachi Vegetables
- 1 ½ teaspoons sesame oil
- 1 tablespoon avocado oil
- 8-10 ounces zucchini pieces approximately 1 large zucchini; sliced into 2-inch-thick half moons
- 2 cups white onion slices approximately 1 large white onion; halved, cut into ½-inch-long slices
- 2 cups quartered baby bella mushrooms approximately 8 ounces
- 1 tablespoon butter
- 1 tablespoon low-sodium soy sauce
- salt to taste
- freshly cracked black pepper to taste
Instructions
For the Mustard Sauce
- Add 1 tablespoon white sesame seeds, 2 tablespoons ground mustard, 2 teaspoons honey, 4 tablespoons low-sodium soy sauce, ½ cup half-and-half, 1 tablespoon hot water, and ½ tablespoon minced garlic to blender.
- Blend all ingredients together until mixture is completely smooth, pausing blender to scrape down sides of bowl as needed.
- Once mixture is smooth, taste sauce and add ground mustard, honey, soy sauce, half-and-half, water, or garlic if desired. Blend mixture again until smooth to fully incorporate any added ingredients.
- When satisfied with flavor and consistency of sauce, transfer sauce to serving bowl or airtight container. Set prepared sauce aside, or refrigerate until ready to serve.
For the Fried Rice
- Place one large wok or skillet on stovetop over medium-high heat. Add 2 tablespoons neutral-flavored oil and heat wok until oil is hot and shimmery, swirling and tilting pan as needed to distribute oil across entire surface.
- When oil is hot, add ½ cup diced white onion and 1 cup frozen mixed vegetables to pan. Stir to incorporate. Sauté vegetables, stirring often, approximately 5 minutes or until onions are almost translucent.
- When onions are almost translucent, push vegetables to outer edges of pan, creating large open spot in center of pan.
- Crack 2 large eggs directly into center of pan. Scramble eggs with spatula or whisk until eggs are completely cooked.
- Once eggs are fully scrambled, add 4 cups cooked rice and 4 tablespoons butter to skillet. Stir all ingredients together to incorporate.
- Cook rice mixture, stirring frequently, approximately 5 minutes or until rice is lightly toasted.
- Pour 4 tablespoons low-sodium soy sauce over rice mixture and stir to incorporate. Continue cooking rice mixture, stirring frequently, approximately 1 to 3 minutes or until rice is browned and hot.
- Transfer fried rice to medium bowl. Pack rice tightly into bowl and cover with lid or plate to keep rice warm until ready to serve.
For the Hibachi Chicken and Vegetables (Made Simultaneously)
- Return wok or skillet to stovetop and reduce heat under pan to medium. Add 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil to pan. Continue heating pan, tilting and swirling as needed, until oils are hot and shimmery.
- When oil is hot, add 1 pound boneless, skinless chicken breasts, 3 tablespoons low-sodium soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt (to taste), and freshly cracked black pepper (to taste) to pan.
- Stir all ingredients together until well incorporated, then sauté chicken 5 to 7 minutes, stirring only 1 to 2 times, until chicken is browned and no longer pink.
- Place second large wok or skillet on stovetop over medium-high heat. Add 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil to pan, then continue heating pan until oil is hot and shimmery.
- When oil is hot, add 8-10 ounces zucchini pieces, 2 cups white onion slices, 2 cups quartered baby bella mushrooms, 1 tablespoon butter, 1 tablespoon low-sodium soy sauce, salt (to taste), and freshly cracked black pepper (to taste). Stir until all ingredients are well-incorporated.
- Once incorporated, sauté vegetables, stirring occasionally, approximately 6 to 8 minutes or until all vegetables are tender.
To Serve
- When chicken and vegetables are fully cooked, divide each into preferred portion sizes and transfer to serving plates. Serve chicken and vegetables warm with fried rice and prepared mustard sauce.
- Rice: For the best fried use, cook your rice the day before, or use pre-cooked rice from the store. Don’t cook the rice immediately before making this recipe if possible!
- Sesame Seeds: Lightly toasting the sesame seeds will enhance their flavor, but toasting them isn’t required for this recipe.
- Leftovers: Let each component (chicken, rice, veggies, and sauce) cool completely, then refrigerate each component separately in airtight containers. Rice can be kept up to 3 days, chicken and vegetables can be kept up to 5 days, and mustard sauce can be kept up to 7 days.
Approximate Information for One Serving
Nutrition Disclaimers
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.
Did You Make This Recipe?
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- Paleo Chinese Chicken Salad (Whole30)
- Kylie Jenner’s Ramen Noodles
- Chicken Egg Roll in a Bowl
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Can I substitute the avocado oil with vegetable or olive oil? Do you have a recipe for yumyum sauce?
Olive oil is fine here!
Is the calorie estimate for the entire meal or for one serving?
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.
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 !
Certainly!
Where did the garlic go from the ingredients list?
The garlic is mentioned almost last, for the mustard sauce!