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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 Recipe 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!
Chef’s Tips
- 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
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- 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.
Equipment
- 2 large skillets or woks
- standard 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.
- 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.
Approximate Information for One Serving
Serving Size: 1servingCalories: 871calProtein: 33gFat: 31gSaturated Fat: 11gTrans Fat: 1gCholesterol: 148mgSodium: 1586mgPotassium: 834mgTotal Carbs: 113gFiber: 4gSugar: 5gNet Carbs: 109gVitamin A: 2151IUVitamin C: 13mgCalcium: 119mgIron: 3mg
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.
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Best restaurant copycat recipe I’ve ever tried! We invited friends over for dinner & it was a hit with everyone! Will definitely make again!!!
Thanks for sharing Emily! <3
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 again
Glad you loved it Alyssa!
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!!
I’m so glad your family loved it! Yum Yum sauce is a big hit in my family, too!
Can I use regular mustered instead of the dry powder? If not any other subs? Thx
Absolutely!
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?
It may have been too much soy! It definitely wouldn’t have been the rice itself.
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.