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Hibachi Chicken with Fried Rice and Vegetables

Magdalena
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!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Asian
Servings 6
Calories 871 kcal

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

Instructions
 

Make the Fried Rice

  • Heat avocado oil on medium-high in a large-skillet.
  • Then add diced frozen veggies and onion, sauté till onions are almost translucent for 3 minutes.
  • Then transfer the vegetables to the side of pan.
  • Add eggs, scrambling because you will add them into the skillet.
  • Add 4 cups cooked rice along with 4 tbsp butter and cook for 5 minutes and stir regularly.
  • Pack fried-rice into bowls to keep them warm.

Make the vegetables and chicken at precisely the exact same moment.

    For the Vegetables

    • In another large skillet, heat 1½ tsp sesame oil and 1 tbsp avocado oil on medium-heat.
    • 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

    • 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.
    • 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

    • 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.