This Easy Hibachi Chicken is packed with juicy chicken, colorful veggies, and yummy fried rice. It brings the fun of a Japanese steakhouse right to your kitchen!
You can whip this up in no time, making it a perfect weeknight meal. Plus, who can resist playing chef with a sizzling hot grill pan? I know I can’t! 🍳
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are a great choice since they cook quickly and stay tender. If you’re looking for alternatives, diced tofu or shrimp can work well for a different spin or if you’re keeping it meat-free!
Rice: Day-old rice is best for fried rice because it’s drier and fries up nicely. If you don’t have any, you can use freshly cooked rice. Just spread it out to cool and dry for a bit before using.
Veggies: Zucchini and mushrooms are classic hibachi choices, but you can easily swap in what you have. Bell peppers, broccoli, or snap peas add great color and crunch, too!
Hibachi Sauce: This quick sauce brings everything together! For a lighter version, swap out the mayo with Greek yogurt, or try a soy sauce base if you’re watching calories.
How Do You Get the Fried Rice Just Right?
The key to perfect fried rice is using cold, day-old rice, as it helps prevent clumping. Here’s how to nail it:
- Heat your skillet well before adding oil; this avoids sticking.
- Cook the onions and carrots first to soften them up.
- Make room for the eggs in the pan by pushing the veggies to the side, ensuring they scramble nicely.
- Stir-fry the rice with the veggies and proteins without overcrowding the pan.
This keeps everything crispy and perfectly cooked!
What’s the Best Way to Ensure Tender Veggies?
When cooking your veggies, timing is crucial for that tender-crisp texture:
- Make sure the oil is hot before adding your veggies.
- Cook them for just a few minutes—4-5 minutes is usually enough.
- Don’t overcook; they should retain some bite!
Seasoning with salt and pepper at the end enhances their fresh flavor!
Easy Hibachi Chicken with Fried Rice and Veggies
Ingredients You’ll Need:
For the Hibachi Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil or sesame oil
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Sesame seeds, for garnish
For the Fried Rice:
- 3 cups cooked white rice (preferably day-old, chilled)
- 2 eggs, lightly beaten
- 1/2 cup diced carrots
- 1/2 cup frozen peas (thawed)
- 1/4 cup diced onion
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tsp sesame oil (optional)
- Salt and pepper, to taste
For the Veggies:
- 1 cup zucchini, chopped into chunks
- 1 cup mushrooms, quartered
- 1/2 cup onion, chopped into chunks
- 1 tbsp vegetable oil or sesame oil
- Salt and pepper, to taste
- Sesame seeds, for garnish
For the Hibachi Sauce (Dipping Sauce):
- 1/4 cup mayonnaise
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp lemon juice
- 1/2 tsp Worcestershire sauce
- Pinch of sugar
- 1/4 tsp garlic powder
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious meal will take about 30 minutes to prepare from start to finish. Get ready to enjoy your homemade hibachi chicken, fried rice, and veggies in a flash!
Step-by-Step Instructions:
1. Prepare the Hibachi Sauce:
In a small bowl, whisk together the mayonnaise, soy sauce, ketchup, lemon juice, Worcestershire sauce, sugar, garlic powder, and black pepper until smooth. Set this great dipping sauce aside for later!
2. Cook the Fried Rice:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Next, add the diced onion and carrots, sautéing them for 3-4 minutes until they’re nice and softened. Push the veggies to the side, pour in the beaten eggs, and scramble them up until cooked through. Now, add the cooked rice and peas, drizzle with soy sauce and sesame oil (if you’re using it), and stir-fry everything together for about 3-5 minutes until everything is heated through and well combined. Season with salt and pepper to taste before removing it from the heat.
3. Cook the Veggies:
In another skillet, heat 1 tablespoon of oil over medium-high heat. Toss in the zucchini, mushrooms, and onion chunks, sautéing them until tender-crisp, about 4-5 minutes. Season them with salt and pepper, sprinkle with sesame seeds, and remove them from the heat.
4. Cook the Hibachi Chicken:
In the same skillet you used for the veggies (or a separate pan), heat 2 tablespoons of oil over medium-high heat. Season the chicken pieces with garlic powder, salt, and pepper. Add the chicken to the hot oil and cook, stirring often, until browned and cooked through, about 6-8 minutes. Splash with soy sauce, stir well, and let it cook for another minute. Don’t forget to sprinkle with sesame seeds before taking it off the heat!
5. Assemble the Plate:
On each plate, serve a nice mound of fried rice. Arrange the sautéed veggies and hibachi chicken on either side. Pour a serving of the hibachi sauce into a small bowl or drizzle it over the chicken. Serve immediately with chopsticks or a fork, and enjoy your wonderful homemade dish!
Dig in and savor every bite of your Easy Hibachi Chicken with Fried Rice and Veggies! 🍽️
Frequently Asked Questions (FAQ)
Can I Use Different Proteins in This Recipe?
Absolutely! You can substitute the chicken with shrimp, beef, or tofu, depending on your preference. Just keep in mind that cooking times might vary—shrimp and tofu will cook faster, while beef may take a bit longer.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or soy sauce to keep the rice from drying out.
Can I Make the Fried Rice in Advance?
Yes, you can pre-cook the fried rice! Make it up to a day in advance, let it cool, and store it in the fridge. When ready to serve, simply reheat it in a skillet or the microwave.
What if I Don’t Have Day-Old Rice?
If you don’t have day-old rice, you can still use freshly cooked rice. Spread it out on a baking sheet to cool and dry for about 15-20 minutes before using it in your fried rice for the best texture.
