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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.