Hibachi Chicken with Fried Rice

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A restaurant-style hibachi dinner complete with fried rice, tender chicken, veggies, and slightly spicy mustard sauce.

  •  Prep Time 15 minutes
  •  Cook Time 20 minutes
  •  Total Time 35 minutes
  •  Servings 6
  •  Calories 891 kcal


  • 4 tablespoons avocado oil divided
  • 12 tablespoons soy sauce divided
  • 3 teaspoons sesame oil divided
  • 6 tablespoons butter divided
  • salt
  • pepper

Fried Rice

  • 1/2 cup white onion diced
  • 1 cup frozen vegetables
  • 2 eggs large
  • 4 cups rice cooked, cool to the touch

Hibachi chicken

  • 1 pound chicken breast cut into bite-sized pieces
  • 2 teaspoons lemon juice fresh

Hibachi vegetables

  • 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

Mustard sauce

  • 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

Wine Pairing

  • 2018 Che Fico Pinot Grigio Riserva click to buy
  • 2018 Che Fico Nero di Troia click to buy


  1. 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.
  2. 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.
  3. Make the chicken and vegetables at the same time.
  4. 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, salt, and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.
  6. 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.

Recipe Notes

  • For the best fried rice: Do not cook rice immediately before making fried rice. Leftover or precooked rice from the store works best.
  • For mustard sauce: Lightly toasting sesame seeds will enhance the flavor, but it is not necessary. Mustard sauce can be made ahead of time and stored in the refrigerator.
  • To make grain-free: Substitute rice with cauliflower rice.

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