Easy Hibachi Chicken with Fried Rice Recipe

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This Hibachi Chicken with Fried Rice is a full chicken dinner that is delicious! With vegetables made restaurant-style, fried rice, and very tender chicken, this hibachi recipe is served with a mustard dipping that is a spicy sauce that teleports you to the Japanese kitchen!

If you’ve visited a Hibachi restaurant, you understand that you’re set for both dinner and a presentation! Initially, I went with my family when I was a teen, and now it is a fun date-night restaurant we like to go to a couple of times a year.

If you’re unfamiliar with Japanese Hibachi or teppanyaki, picture sitting around a sizable, hot hibachi grill in which a chef is standing in the middle, preparing a dinner comprised of meat or seafood, vegetables, and rice. While he makes it, he’s entertaining people with food, knife tricks, and some jokes. It’s fun, and the meals are delicious!

Many times, the terms teppanyaki and hibachi are used as the same, however, traditionally, hibachi is made on a barbecue-type grill using charcoal or gas, and teppanyaki is cooked on a griddle.

Ingredients

For the Fried Rice

• 4 cups cooked rice (preferably day-old for best texture)

• 2 Tbsp avocado oil

• 1 tsp sesame oil

• 1 cup frozen mixed vegetables

• ½ cup diced onion

• 2 large eggs, lightly beaten

• 4 Tbsp soy sauce

For the Chicken

• 1 lb chicken breast, cut into bite-size pieces

• 1 Tbsp avocado oil

• 1 ½ tsp sesame oil

• 3 Tbsp soy sauce

• 1 tsp lemon juice

• 1 Tbsp butter

• Salt and pepper, to taste

For the Vegetables

• 1 Tbsp avocado oil

• 1 ½ tsp sesame oil

• 1 large onion, sliced

• 1 large zucchini, sliced

• 2 cups baby bella mushrooms, sliced

• 1 Tbsp butter

• Salt and pepper, to taste

For the Mustard Sauce

• 2 Tbsp sesame seeds, lightly toasted

• 2 Tbsp dry mustard

• 2 tsp honey

• ½ cup half-and-half

• 1 Tbsp hot water

• ¼ cup soy sauce

• 1 clove garlic, minced

Instructions

1. Make the Fried Rice

1. Heat avocado oil and sesame oil in a large skillet or wok over medium-high heat.

2. Add frozen vegetables and diced onion; sauté for about 3 minutes until the onions begin to soften.

3. Push the vegetables to the side of the skillet. Add the beaten eggs to the empty space and scramble until just cooked through.

4. Stir the vegetables and eggs together, then add the soy sauce. Cook for 1 more minute.

5. Pack the fried rice into bowls to keep warm while you prepare the rest of the meal.

2. Cook the Chicken

1. In the same skillet used for the rice, heat avocado oil and sesame oil over medium-high heat.

2. Add the chicken, soy sauce, lemon juice, butter, salt, and pepper.

3. Cook for 5–6 minutes, stirring only occasionally so the chicken can develop a nice sear.

4. Once fully cooked, transfer to a plate and keep warm.

3. Sauté the Vegetables

1. Heat avocado oil and sesame oil in a separate skillet over medium heat.

2. Add onion, zucchini, mushrooms, butter, salt, and pepper.

3. Cook for 6–7 minutes until the vegetables are tender.

4. Make the Mustard Sauce

1. In a blender, combine toasted sesame seeds, dry mustard, honey, half-and-half, hot water, soy sauce, and minced garlic.

2. Blend until smooth.

5. Serve

• Arrange fried rice, chicken, and vegetables on plates. Drizzle with mustard sauce and sprinkle with extra sesame seeds if desired.

Freezer-Friendly Instructions

1. Cool Completely: Allow chicken, vegetables, and rice to cool before freezing.

2. Portion: Store each component separately in airtight freezer-safe containers or freezer bags.

3. Freeze: Up to 2 months for best quality.

4. Reheat: Thaw overnight in the refrigerator. Reheat in a skillet over medium heat, adding a splash of water or broth to prevent drying out.

💡 Tip: The mustard sauce can be made ahead and stored in the fridge for up to 5 days but doesn’t freeze well due to the dairy content.

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