Hibachi Chicken With Fried Rice And Vegetables

A restaurant-styled dish made without leaving the comfort of your home. I can guarantee that it will even taste better that the restaurant ones. This Japanese-styled Hibachi Chicken made with sautéed vegetables served over top of a simple fried rice is an easy and delicious dinner that also serves as a delicious meal prep.

This Hibachi Chicken With Fried Rice And Vegetables tastes great on it’s own, but when paired with this homemade spicy mustard dipping sauce, it tastes heavenly. A delicious Japanese-inspired dish made with sautéed veggies, fried rice, and super tender chicken, what’s there not to like!

Tutorial On Making The Tastiest Hibachi Chicken With Fried Rice And Vegetables:


For the Fried Rice:

  • 4 cups rice (cooked, cool to the touch)
  • 2 large eggs
  • 1 cup frozen vegetables
  • 1/2 cup white onion (diced)
  • 4 tbsp butter
  • 4 tbsp soy sauce
  • 2 tbsp avocado oil

For the Hibachi Chicken:

  • 1 lb. chicken breast (cut into bite-sized pieces)
  • 3 tbsp soy sauce
  • 1 tbsp avocado oil
  • 1 tbsp butter
  • 2 tsp lemon juice (fresh)
  • 1 1/2 tsp sesame oil
  • salt
  • pepper

For the Vegetables:

  • 2 cups baby bella mushrooms (about 8 ounces, quartered)
  • 1 zucchini (large, quartered, and cut into 2″ pieces)
  • 1 white onion (large, halved, and cut into ½” pieces)
  • 1 tbsp avocado oil
  • 1 tbsp butter
  • 1 tbsp soy sauce
  • 1 1/2 tsp sesame oil
  • salt
  • pepper

For the Mustard Sauce:

  • 1/2 cup half-and-half
  • 1 clove garlic (minced)
  • 4 tbsp soy sauce
  • 2 tbsp dry mustard
  • 1 tbsp sesame seeds (preferably lightly toasted)
  • 1 tbsp hot water
  • 2 tsp honey


Start by cooking the fried rice. In order to do that, heat 2 tbsp avocado oil over medium-high heat in a large pan or wok. Add the diced onions and frozen vegetables and sauté until the onions appear translucent, which should take approximately 3 minutes.

Next, move the vegetables towards the back of the pan. Then, crack eggs into the pan and scramble them using a spatula, till cooked and scrambled to perfection.

Now, add 4 cups of cooked rice with 4 tablespoons of butter. Cook for 5 mins while stirring often. Then add 4 tbsp of soy sauce and cook for an additional minute. After that, place the cooked rice tightly into bowls to keep warm.

After making the fried rice, it’s time to make the chicken and vegetables simultaneously. So, for the chicken, start by heating 1 1/2 tsp sesame oil and 1 tbsp avocado oil in same skillet or wok used for the fried rice.

Then add the chicken with 3 tbsp of soy sauce, 1 tbsp butter, the juice of a lemon, salt and pepper to the skillet. Cook the chicken until no longer pink, which should take approximately 5 to 7 minutes. Only stir it every now and then so that the chicken does not brown.

Once you’ve made the chicken, prepare the vegetables by heating 1 1/2 tsp sesame oil and 1 tbsp avocado oil over medium high heat in a different skillet or wok.

Then, add the sliced onion, baby bella mushrooms, zucchini, 1 tbsp butter, 1 tbsp soy sauce, salt, and pepper to skillet. Sauté until the vegetables are tender, which should take about 6-8 minutes.

Finally, in order to make the mustard sauce, lightly toast the sesame seeds. Blend sesame seeds, dry mustard, 2 teaspoons honey, 4 tablespoons soy sauce, half and half, hot water, and minced garlic in blender.

Serve chicken, rice and vegetables with spicy mustard sauce on the side and enjoy!

Source: www.40aprons.com

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