Simplykitch

Hibachi Chicken with Vegetables and Fried Rice

This recipe is a full hibachi chicken with fried rice, super tender chicken and sautéed veggies. Plus this hibachi recipe is served with a spicy mustard dipping sauce. Perfect for dinner, so delicious and you’ll love!

This hibachi chicken with fried rice is abundant, perfectly seasoned, and tastes like it was made at your favourite Japanese restaurant.

The mustard sauce is sweet and little spicy, also provides a flavorful twist into the fried rice, chickena and vegetables. You will want to eat it along with everything!

Recipe Notes:

  • To make Grain-Free: substitute rice with cauliflower rice.
  • For the best fried rice: do not cook rice immediately prior to making fried rice. Leftover or precooked rice in the shop works best.
  • For mustard sauce: mustard sauce may be made beforehand and stored in the fridge.

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Magdalena

Hibachi Chicken with Fried Rice and Vegetables

This recipe is a full hibachi chicken with fried rice, super tender chicken and sautéed veggies. Plus this hibachi recipe is served with a spicy mustard dipping sauce. Perfect for dinner, so delicious and you’ll love!
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Asian
Calories: 871
Ingredients Method

Ingredients
  

For the Fried Rice
  • ½ cup white onion diced
  • 4 cups rice cooked cool to the touch
  • 1 cup frozen vegetables
  • 2 tbsp avocado oil
  • 2 large eggs
  • 4 tbsp soy sauce
  • 4 tbsp butter
For the Hibachi Chicken
  • 1 lb chicken breast cut into bite-sized pieces
  • 1 tbsp avocado oil
  • 1 tbsp butter
  • 2 tsp lemon juice fresh
  • pepper
  • salt
  • 3 tbsp soy sauce
  • 1 ½ tsp sesame oil
For the Hibachi Vegetables
  • 2 cups baby bella mushrooms about 8oz quartered
  • 1 tbsp soy sauce
  • 1 tbsp avocado oil
  • 1 zucchini large quartered and cut into 2″ pieces
  • 1 ½ tsp sesame oil
  • 1 white onion large halved and cut into ½” pieces
  • 1 tbsp butter
  • pepper
  • salt
For the Mustard Sauce
  • 2 tsp honey
  • 1 tbsp sesame seeds preferably lightly toasted
  • 1 tbsp hot water
  • ½ cup half-and-half
  • 1 clove garlic minced
  • 2 tbsp dry mustard
  • 4 tbsp soy sauce

Method
 

Make the Fried Rice
  1. Heat avocado oil on medium-high in a large-skillet.
  2. Then add diced frozen veggies and onion, sauté till onions are almost translucent for 3 minutes.
  3. Then transfer the vegetables to the side of pan.
  4. Add eggs, scrambling because you will add them into the skillet.
  5. Add 4 cups cooked rice along with 4 tbsp butter and cook for 5 minutes and stir regularly.
  6. Pack fried-rice into bowls to keep them warm.
Make the vegetables and chicken at precisely the exact same moment.
    For the Vegetables
    1. In another large skillet, heat 1½ tsp sesame oil and 1 tbsp avocado oil on medium-heat.
    2. Then add sliced onion, baby bella mushrooms, zucchini, 1 tbsp butter, pepper and salt to skillet. Sauté till veggies are tender for 6-8 minutes.
    For the Chicken
    1. Heat 1½ tsp sesame oil and 1 tbsp avocado oil in skillet. Add the chicken, 1 tbsp butter, 3 tbsp soy sauce, lemon juice, pepper and salt to skillet.
    2. Cook chicken till it’s no longer pink for 5-7 minutes. Stir only once or two as chicken will brown.
    For the Mustard Sauce
    1. Lightly toast sesame seeds if desired. Combine dry mustard, sesame seeds, 1½ tsp honey, half and half, ¼ cup soy sauce, hot water, and minced garlic in blender.

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