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!
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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.
Hibachi Chicken with Fried Rice and Vegetables
A restaurant-style hibachi dinner complete with fried rice, tender chicken, veggies, and slightly spicy mustard sauce.
Prep: 15min
Total: 35min
Serving Size: 1 serving
Nutrition Facts: servingSize 1 serving, calories 871 kcal, Carbohydrate 113 g, Protein 33 g, Fat 31 g, Saturated Fat 11 g, Trans Fat 1 g, Cholesterol 148 mg, Sodium 1586 mg, Fiber 4 g, Sugar 5 g, unSaturated Fat 17 g
Ingredients:
- 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
- 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
- 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
- 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)
Instruction:
- 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 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.
- 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 Chicken At Home Better Than Benihana
FAQ
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