Hey y'all! Craving restaurant-style Hibachi Chicken with Fried Rice and Vegetables but want the comfort of eating at home? This recipe delivers sizzling, juicy chicken, fluffy garlic fried rice, and perfectly stir-fried veggies for an unforgettable meal that’s as fun to make as it is to eat. It's perfect for weeknights, special occasions, or anytime you want your own hibachi party right in your kitchen. Grab your spatulas—let's get cooking!
Why You'll Love This Hibachi Chicken with Fried Rice and Vegetables
- Restaurant-quality flavor made easily at home, saving time and money.
- Customizable with your favorite veggies and protein swaps.
- Kid-friendly and a total crowd-pleaser.
- Perfectly balanced with tender chicken, fluffy rice, and crisp vegetables.
- Makes for an excellent weeknight dinner or meal prep option.
Ingredients for Hibachi Chicken with Fried Rice and Vegetables
- For the Chicken:
- 1 lb boneless, skinless chicken breast, diced into 1-inch pieces
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- ½ teaspoon black pepper
- For the Fried Rice:
- 2 cups cooked jasmine rice (preferably chilled overnight)
- 2 tablespoon vegetable oil
- 2 eggs, lightly beaten
- ½ cup diced carrots
- ½ cup frozen peas
- 2 green onions, sliced
- 2 tablespoon soy sauce
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- 1 teaspoon toasted sesame oil
- For the Vegetables:
- 1 small zucchini, sliced into half-moons
- 1 small onion, sliced
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- Salt and pepper, to taste
- Optional Hibachi Yum Yum Sauce:
- ½ cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 2 tablespoon water
Directions: How to Make Hibachi Chicken with Fried Rice and Vegetables
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Serves: 4
1. Prepare the Fried Rice
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set; remove and set aside.
- Add remaining tablespoon oil and sauté garlic until fragrant, about 30 seconds. Stir in carrots and peas, cooking for 2–3 minutes until slightly softened.
- Add the cold rice, breaking up clumps with a spatula, and stir-fry for 3–4 minutes.
- Return eggs to the pan, add soy sauce, butter, green onions, and sesame oil. Stir-fry everything together for 2 more minutes until well combined and heated through. Keep warm.
2. Cook the Hibachi Chicken
- Heat sesame oil and vegetable oil in a clean large skillet or wok over medium-high heat.
- Add the diced chicken. Cook for 4–5 minutes, stirring occasionally, until golden brown and cooked through.
- Add garlic, butter, soy sauce, and black pepper. Toss to coat the chicken, cook another 1–2 minutes until fragrant and glossy. Remove from heat and set aside.
3. Sauté the Vegetables
- In the same pan, add 1 tablespoon oil and butter.
- Add onion, zucchini, mushrooms, and broccoli. Stir-fry for 5–7 minutes until vegetables are bright, crisp-tender, and lightly browned.
- Stir in garlic and soy sauce; cook for 1–2 more minutes. Season with salt and pepper to taste.
4. Make the Optional Yum Yum Sauce (for Serving)
- Whisk together mayonnaise, ketchup, sugar, garlic powder, paprika, and water until smooth. Chill until ready to serve.
Notes: Tips for Success with Hibachi Chicken and Rice
- Use cold, day-old rice for the best texture in your fried rice (learn why here).
- Slice all vegetables uniformly for quick, even cooking.
- Don’t overcrowd the pan—cook in batches if needed for perfect browning.
Variations for Hibachi Chicken with Fried Rice and Vegetables
- Hibachi Steak & Shrimp Combo: Swap half the chicken for steak or add shrimp for a surf-and-turf treat.
- Low-Carb Version: Use cauliflower rice instead of regular rice for fewer carbs.
- Vegetarian Option: Omit chicken and double up on mushrooms, broccoli, and tofu.
Required Equipment for Hibachi Chicken with Fried Rice and Vegetables
- Large skillet or wok
- Mixing bowls
- Chef’s knife & cutting board
- Spatula or wooden spoon
- Measuring cups and spoons
How to Store Hibachi Chicken with Fried Rice and Vegetables
- Let everything cool to room temperature before storing.
- Store chicken, rice, and vegetables separately in airtight containers in the refrigerator for up to 4 days.
- Reheat in a skillet over medium heat or in the microwave until hot.
- Freeze for up to 1 month; thaw overnight before reheating.
Serving Recommendations for Hibachi Chicken with Fried Rice and Vegetables
- Drizzle with homemade yum yum sauce and a sprinkle of chopped scallions.
- Pair with a side of miso soup and edamame for an authentic Japanese steakhouse experience.
- Serve with a light Asian cucumber salad or seaweed salad.
Pro Tips for the Best Hibachi Chicken with Fried Rice and Vegetables
- Preheat your pan thoroughly before starting for irresistible caramelization on both chicken and vegetables.
- Have all ingredients prepped and ready, as hibachi cooking moves fast (get stir-fry tips).
- Don’t skimp on butter or garlic—it’s the secret to that signature hibachi flavor!
FAQ: Hibachi Chicken with Fried Rice and Vegetables
- Can I use chicken thighs instead of chicken breast?
- Absolutely! Chicken thighs will be extra juicy—just trim excess fat and follow the recipe as written.
- What rice is best for hibachi fried rice?
- Jasmine or medium-grain white rice are ideal. Make sure it’s cold and preferably cooked the day before.
- How do I keep my vegetables crisp and not soggy?
- Stir-fry over high heat in small batches, and don’t overcrowd the pan for that perfect tender-crisp texture.