Hibachi Chicken with Fried Rice
Ingredients
- 4 tablespoons avocado oil
divided
- 12 tablespoons soy sauce
divided
- 3 teaspoons sesame oil
divided
- 6 tablespoons butter
divided
- salt
- pepper
- 1/2 cup white onion
diced
- 1 cup frozen vegetables
- 2 large eggs
- 4 cups rice
cooked, cool to the touch
- 1 pound chicken breast
cut into bite-sized pieces
- 2 teaspoons lemon juice
fresh
- 1 zucchini
large, quartered and cut into 2" pieces
- 1 white onion
large, halved and cut into 1/2" pieces
- 2 cups baby bella mushrooms
about 8 ounces, quartered
- 1 tablespoon sesame seeds
preferably lightly toasted
- 1 clove garlic
minced
- 2 tablespoons dry mustard
- 2 teaspoons honey
- 1/2 cup half-and-half
- 1 tablespoon hot water
Directions
- 1
For the mustard sauce: Lightly toast sesame seeds if desired. (See note.) Blend sesame seeds, dry mustard, 2 teaspoons honey, half and half, hot water, 1/4 cup soy sauce, and minced garlic in blender.
- 2
Make the fried rice: Heat 2 tablespoons avocado oil on medium high in a large skillet or wok. Add diced onion and frozen vegetables, and sauté until onions are almost translucent, about 3 minutes. Move the vegetables to the side of pan.
- 3
Crack eggs into pan and scramble with a spatula until cooked through and fully scrambled. 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.
- 4
Make the chicken and vegetables at the same time. For the chicken: Heat 1 1/2 teaspoons sesame oil and 1 tablespoon avocado oil in same skillet or wok used for fried rice. Add chicken, 3 tablespoons soy sauce, 1 tablespoon butter, lemon juice, salt, and pepper to skillet. Cook chicken until it is no longer pink, about 5-7 minutes. Stir only once or twice so chicken will brown.
- 5
For the vegetables: In a separate large skillet or wok, heat 1 1/2 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.
Hibachi Chicken with Fried Rice
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About this Recipe
Dreaming of the sizzling, savory flavors of a hibachi grill right in your own kitchen? This homemade Hibachi Chicken with Fried Rice brings that craveable restaurant experience straight to your table, offering authentic tastes with simple, fresh ingredients.
What sets this Hibachi Chicken apart is the careful balance of rich avocado oil and fragrant sesame oil, creating a perfect base for sautéing. The dish is brightened by a zesty squeeze of fresh lemon juice and features a distinctive sauce base that combines dry mustard, honey, and creamy half-and-half, giving it a unique depth of flavor that truly elevates the meal.
You'll be treated to tender, succulent chicken pieces cooked to perfection, mingling with crisp-tender zucchini, earthy baby bella mushrooms, and sweet white onion. The fried rice is a star itself, loaded with vibrant frozen vegetables and seasoned with rich butter and savory soy sauce, creating a satisfying texture and deep umami. Each bite offers a harmonious blend of savory, slightly sweet, and hearty flavors.
Customization & Variations
This recipe is wonderfully adaptable to your preferences. You can easily swap the chicken breast for shrimp or firm tofu for a different protein. Feel free to incorporate other vegetables like broccoli florets or bell peppers alongside the zucchini and mushrooms. For an extra kick, a dash of your favorite hot sauce can be added to the finished dish, or adjust the amount of honey for a sweeter profile.
This hearty Hibachi Chicken with Fried Rice makes a complete meal, perfect for a lively weeknight dinner or a casual gathering. Serve it warm, topped with a generous sprinkle of toasted sesame seeds for a final flourish.