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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!

hibachi chicken being dipped in mustard sauce with chopsticks

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.
hibachi chicken, veggies, fried rice, and mustard sauce on a plate

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Hibachi chicken veggies and rice on a white plate
Recipe By: Cheryl Malik
4.84 from 71 votes

Hibachi Chicken with Fried Rice and Vegetables

Prep 15 minutes
Cook 20 minutes
Total 35 minutes
A restaurant-style hibachi dinner complete with fried rice, tender chicken, veggies, and slightly spicy mustard sauce.
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6

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.
    Hibachi mustard sauce in a 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.
 
 
Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving out of 6 using the ingredients listed. 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 6. Result will be the weight of one serving.

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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Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

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152 Comments

    1. Sure! We would use coconut heavy cream in place of the half and half! Make sure you are using coco aminos in place of the soy sauce for a gluten free dish. 🙂5 stars

      Reply

  2. Delicious and easy to make! Will DEFINITELY make again! I subbed the avocado oil for the olive oil I had and used snow snap peas instead of zucchini because I don’t really like it. I also skipped the mustard sauce and just used Yum Yum sauce, otherwise, made as written. The recipe makes a lot of fried rice, definitely enough for 6 servings, although I’m not sure there’s quite enough chicken and vegetables for 6 servings. One question, how does it contain so many calories & fat per serving??? I realize some oil & butter is used to cook, but other wise, it’s vegetables and chicken.

    One note: While it is easy to make and totally doable for a weeknight dinner, it is not really a meal that you can prep and then walk away from while it cooks. Rather consistent stirring needed and a few short (less than 10 mins) periods of cooking. To maximize time, I washed and cut up the veggies and chicken while I made and cooked the fried rice.5 stars

    Reply

  3. I loosely use this recipe using whatever veggies I have on hand and it’s great! I also don’t have avocado oil so I just sub in olive with the sesame oil. I make some yum yum sauce and my kids and husband enjoy it. Thanks for the great recipe!5 stars

    Reply

  4. Delicious! I had to use olive oil instead of avocado, since that’s what I had and only used about a 1/2 tsp of sesame oil because I usually find it really overpowering. No zucchini, so I subbed broccoli and I didn’t have the ingredients for the mustard, so I didn’t make it. This tasted as good as the restaurant, better than some. I’ll definitely be making again. Thanks!4 stars

    Reply

  6. My daughter and I made this last night for dinner and it was delicious. The mustard sauce is awesome, but a little bit goes a long ways. We will be making this again.5 stars

    Reply

  7. The ads on this page are extremely annoying. Couldn’t close out a of a cooking video that plays while on the page .. usually that would make me leave but I made the recipe anyways and it was very good! I used a little less soy sauce to keep the salt down. Will definitely be making this again.5 stars

    Reply

  9. We love this recipe! I have been using it when we get a little “homesick” for restaurant food during the coronavirus pandemic and it does the trick – so much cheaper too! I cook the rice in my instant pot in the afternoon and chill til dinner and it works pretty well. With regard to others comments about the soy, I believe the author mentions using a reduced sodium soy sauce, so that may help. I usually will just add and taste until it’s what we’re looking for. Thank you for sharing this recipe with us!

    Reply

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