Description
This Hibachi Chicken with Fried Rice and Vegetables recipe brings the authentic flavors of Japanese hibachi cooking to your kitchen. Tender, flavorful chicken is sautéed alongside fresh vegetables and served with perfectly cooked fried rice, all complemented by a tangy mustard sauce. It’s a complete, satisfying meal perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Mustard Sauce
- 1 tablespoon white sesame seeds, lightly toasted
- 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)
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
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
Hibachi Vegetables
- 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
- Make the Mustard Sauce: Add the white sesame seeds, ground mustard, honey, low-sodium soy sauce, half-and-half, hot water, and minced garlic to a blender. Blend all ingredients until completely smooth, stopping to scrape down the sides as needed. Taste the sauce and adjust flavors by adding more mustard, honey, soy sauce, half-and-half, water, or garlic as desired. Blend again until fully incorporated. Transfer the sauce to a serving bowl or airtight container; refrigerate until ready to serve.
- Prepare the Fried Rice: Heat a large wok or skillet over medium-high heat and add the neutral-flavored oil. Once the oil is hot and shimmering, add the diced white onion and frozen mixed vegetables. Sauté, stirring often, for about 5 minutes until the onions are almost translucent. Push the vegetables to the edges of the pan to create a well in the center and crack the eggs into this space. Scramble the eggs until fully cooked. Add the cooked rice and butter, stirring everything together thoroughly. Continue cooking, stirring frequently, for about 5 minutes until the rice is lightly toasted. Pour the low-sodium soy sauce over the rice, stir to combine, and cook for an additional 1 to 3 minutes until the rice is hot and browned. Transfer the fried rice to a bowl, pack tightly, cover, and keep warm.
- Cook the Hibachi Chicken: Return the wok or skillet to medium heat and add sesame oil and avocado oil. Heat until oils are shimmering. Add the chicken pieces, soy sauce, butter, lemon juice, salt, and pepper. Stir to combine then sauté the chicken for 5 to 7 minutes with minimal stirring, allowing it to brown and cook through, with no pink remaining.
- Cook the Hibachi Vegetables: While the chicken cooks, heat a second wok or skillet over medium-high heat. Add sesame oil and avocado oil and heat until shimmering. Add the zucchini, onion slices, mushrooms, butter, soy sauce, salt, and pepper. Stir to incorporate and sauté, stirring occasionally, for 6 to 8 minutes until vegetables are tender.
- Serve: Once the chicken and vegetables are fully cooked, divide them into portions and plate. Serve warm with the fried rice and the prepared mustard sauce on the side for dipping or drizzling.
Notes
- Day-old rice is preferred for fried rice to ensure it’s dry and prevents clumping.
- Adjust salt and soy sauce levels according to your taste and dietary needs.
- You can substitute half-and-half in the mustard sauce with light cream or milk for a lighter version.
- To toast sesame seeds, heat them in a dry skillet over medium heat until fragrant and lightly browned, stirring frequently.
- Make sure to use separate pans or cook chicken and vegetables separately to achieve authentic hibachi-style texture and flavor.
Keywords: Hibachi chicken, fried rice, Japanese recipe, stovetop hibachi, mustard sauce, vegetables, easy hibachi dinner