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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. Hi there! Haven’t made this yet…plan to for dinner tonight. Question about the precooked rice. Should I follow the instructions on the bag and cook ahead of time, or should I cook it in the pan when I’m frying the veggies and egg? Like take it straight from the bag to the pan? Thanks! We are so excited to try this.

    Reply

    1. Cook it ahead of time if you’re able! Fried rice is best with leftover rice – it actually originated as a way to use leftover rice and prevent food waste.

      Reply

  2. I like many of the recipes here . My husband is a diabetic and this type of food we were told is great for him to eat!

    Reply

  3. I absolutely loved this recipe. It was some work putting it together, but it was well worth it. My first time making this and it was just as good as the restaurant dish. I will be making this again. I had to substitute olive oil for my avocado oil and it worked well.5 stars

    Reply

  4. Absolutely delicious! Chicken has such flavor and is so tender! Not hard to make; took maybe 30 minutes to bring it all together. Could totally cut the chicken and vegetables ahead of time. I did throw in a little minced garlic w the veggies.5 stars

    Reply

    1. This is one of my favorites! It really does taste just like hibachi! Thanks so much for sharing, Shelley.

      Reply

    1. We haven’t tested that, Lisa, but it should work fine! You may just have a hint of coconut in your sauce.

      Reply

  7. WOW, this is one of our favorite meals. It is quite a bit of work compared to other meals I typically make but the payoff is well worth it. We prefer this to ordering in and argue over who’s getting the leftovers. 🙂 Definitely a meal you will crave once you try it. Thank you for the delicious recipe!5 stars

    Reply

    1. Thank you so much for your review, Abby! I’m so happy you and your family enjoy this one so much.

      Reply

  9. This is a new favorite in my house! I make it with shrimp and chicken both and use bottled yum yum sauce on the rice.5 stars

    Reply

  10. I just made this for the first time tonight. My husband and I enjoyed it but our kids weren’t fans. The sauce’s “kick” was a bit too much for us and I think I’ll try to go a bit lighter on the oils next time. Overall, it’s definitely a keeper to try again! (The kids will just get a PB&J next time. 😉😆)4 stars

    Reply

    1. Thanks so much for your review, Crystal! Let us know how your adjustments turn out!

      Reply

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