If you’ve ever savored the delightful flavors of a Japanese hibachi grill, then you’re going to love recreating this at home with the Hibachi Chicken & Veggies with Fried Rice Recipe. This dish perfectly balances tender, savory chicken with crisp, vibrant vegetables and the comforting warmth of perfectly fried rice. It’s a crowd-pleaser that easily satisfies your craving for authentic hibachi without the need to leave your kitchen. Plus, the flavors come together in such a way that each bite is bursting with delightful textures and rich umami goodness. Trust me, once you make this, it will become your go-to weeknight favorite or an impressive dish for guests.
Ingredients You’ll Need
These straightforward ingredients are the backbone of your hibachi night at home. Each element adds essential flavor, color, and texture that make this dish sing—from the juicy chicken to the tender-crisp vegetables and the smoky, savory fried rice.
- 1 ½ lbs boneless skinless chicken thighs or breasts: Bite-sized pieces provide juicy, tender protein that soaks up all the flavors.
- 2 tablespoons soy sauce: Adds classic salty umami depth to the chicken and rice.
- 1 tablespoon sesame oil: Imparts a toasty, nutty aroma that gives this dish its signature hibachi flair.
- 1 tablespoon vegetable oil: Perfect for high-heat cooking without overpowering the other oils.
- 2 teaspoons minced garlic: Fresh garlic brings that aromatic punch that awakens your taste buds.
- 1 teaspoon ground ginger: Adds a subtle warmth and slight zing, a must-have in Japanese cuisine.
- 2 tablespoons butter: Rich, creamy butter helps to sauté the veggies and adds flavor depth.
- 1 zucchini, halved and sliced: Offers a fresh, slightly sweet crunch and vibrant green color.
- 1 cup mushrooms, sliced: Earthy mushrooms complement the chicken and soak up the delicious sauces.
- 1 small onion, sliced: Brings a mild sweetness and texture contrast when sautéed.
- 2 cups cooked jasmine or white rice (preferably day-old): The foundation of fried rice, day-old rice prevents clumping and creates that ideal texture.
- 2 eggs, lightly beaten: Adds richness and protein, transforming the rice into a complete meal.
- 2 tablespoons soy sauce (for rice): Seasoning that imparts savory flavors directly into the fried rice.
- 1 tablespoon sesame oil (for rice): To finish off with that irresistible, nutty hibachi aroma.
- Salt and pepper to taste: Essential seasoning to enhance all the flavors.
- Sliced green onions for garnish: Adds freshness and a pop of color to your finished dish.
- Yum yum sauce for serving (optional): This creamy, tangy sauce is perfect for dipping or drizzling for an extra flavor kick.
How to Make Hibachi Chicken & Veggies with Fried Rice Recipe
Step 1: Cook the Chicken
Start by heating 1 tablespoon of vegetable oil in a large skillet or flat-top griddle over medium-high heat. Once hot, add your bite-sized chicken pieces and cook them evenly for about 5 to 6 minutes until they’re beautifully browned and cooked through. This initial sear locks in those juicy flavors. Then, pour in 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, minced garlic, and ground ginger to coat the chicken. Stir everything together for another minute to let those flavors mingle and infuse deeply into your meat. It’s the beginning layer of that signature hibachi flavor we crave.
Step 2: Sauté the Vegetables
Push the chicken to one side of your skillet to make room for the veggies. Add 1 tablespoon of butter, then toss in the sliced zucchini, mushrooms, and onion. Sauté these for 4 to 5 minutes, aiming for tender-crisp perfection. You want your vegetables to still have a gentle bite that contrasts nicely with the softness of the chicken and rice. Don’t forget to season them with a pinch of salt and pepper to enhance their natural sweetness and earthiness. When done, remove both the chicken and vegetables from the skillet temporarily and set them aside.
Step 3: Make the Fried Rice
Using the same skillet, add a touch of oil if necessary and pour in your lightly beaten eggs. Scramble them gently to create soft curds, then immediately add your day-old cooked rice. Pour in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil to infuse the rice with deep, savory flavors. Fry the rice for about 3 to 4 minutes, stirring occasionally, so it gets heated through and develops a lovely, slightly crispy texture in spots. This step brings that satisfying contrast in every spoonful.
Step 4: Combine Everything
Return the chicken and sautéed vegetables to the skillet with your fried rice. Toss everything together gently but thoroughly to ensure each grain of rice and every bite of chicken and veggie is perfectly coated with those delicious sauces and oils. Warm everything up for another minute or so, just to marry all those beautiful flavors. Garnish with sliced green onions for a fresh burst of color and flavor before serving.
How to Serve Hibachi Chicken & Veggies with Fried Rice Recipe
Garnishes
Fresh green onions are a simple yet essential garnish that brightens the entire dish, adding a crisp, slightly peppery note that contrasts beautifully with the savory richness. If you’re feeling adventurous, a drizzle of yum yum sauce takes this meal to the next level with its creamy, tangy punch—making every bite even more irresistible.
Side Dishes
This dish shines wonderfully as a standalone meal, but you can round out your hibachi experience with some miso soup or a light cucumber salad. These sides add variety in texture and flavor while keeping the meal balanced and refreshingly light.
Creative Ways to Present
Serve your hibachi chicken and veggies with fried rice on a sizzling hot cast iron platter or Japanese-style bento trays for an authentic vibe. You can even set out small bowls of different dipping sauces like ponzu or spicy mayo alongside for guests to customize their bites. The vibrant colors from zucchini, mushrooms, and green onions also make the dish visually stunning and perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your hibachi chicken and veggies with fried rice into airtight containers and store them in the refrigerator. The leftovers will keep well for up to 3 days, preserving the wonderful flavors and textures you worked hard to create.
Freezing
If you want to save this great dish for a longer period, portion it into freezer-safe containers and freeze for up to 2 months. Keep in mind the texture of the veggies might soften slightly upon thawing, but the flavors remain intact and delicious.
Reheating
Gently reheat your leftovers in a skillet or microwave until warmed through. Adding a splash of water or sesame oil when reheating in the skillet can help restore the fried rice’s moisture and prevent sticking. Stir frequently to evenly warm all components without drying them out.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs offer a little more juiciness and flavor, boneless skinless chicken breasts work perfectly well in this Hibachi Chicken & Veggies with Fried Rice Recipe. Just be mindful not to overcook the breasts to keep them tender.
What kind of rice is best for fried rice?
Day-old jasmine or white rice is the best choice because it’s drier and less sticky, which allows the rice grains to separate nicely while frying and helps achieve that coveted slightly crispy texture.
Can I add other vegetables?
Definitely! Feel free to mix in carrots, broccoli, snap peas, or bell peppers. Simply adjust cooking times to keep the veggies tender-crisp and flavorful. This recipe is very flexible.
Is there a substitute for butter if I want to make it dairy-free?
You can swap butter with more vegetable oil or a dairy-free butter substitute. This keeps the dish dairy-free while still allowing you to get that lovely sauté flavor on the veggies.
What is yum yum sauce, and can I make it at home?
Yum yum sauce is a creamy, tangy, and slightly sweet sauce often served with hibachi dishes. You can easily make it by mixing mayonnaise, tomato paste, garlic powder, paprika, and a little sugar. It adds an unbeatable complement to the chicken and fried rice.
Final Thoughts
This Hibachi Chicken & Veggies with Fried Rice Recipe is a fantastic way to bring the magic of a Japanese hibachi grill right into your own kitchen. It’s packed with flavor, delightfully easy to prepare, and endlessly customizable. Whether you’re cooking for family, friends, or just treating yourself, this dish never disappoints. Give it a try—you’ll be amazed at how quickly it becomes one of your favorite go-to meals!
Print
Hibachi Chicken & Veggies with Fried Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-American
Description
A delicious and easy-to-make Hibachi Chicken & Veggies with Fried Rice recipe that brings the flavors of Japanese-American hibachi dining to your home. Tender chicken thighs or breasts are sautéed with fresh vegetables and savory seasonings, then combined with fragrant fried rice and scrambled eggs for a satisfying and flavorful meal.
Ingredients
Chicken Marinade
- 1 ½ lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon ground ginger
Cooking Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 tablespoons butter
Vegetables
- 1 zucchini, halved and sliced
- 1 cup mushrooms, sliced
- 1 small onion, sliced
Fried Rice
- 2 cups cooked jasmine or white rice (preferably day-old)
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce (for rice)
- 1 tablespoon sesame oil (for rice)
- Salt and pepper to taste
Garnish and Serving
- Sliced green onions for garnish
- Yum yum sauce for serving (optional)
Instructions
- Cook the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or flat-top griddle over medium-high heat. Add the bite-sized chicken pieces and cook for 5–6 minutes until they are browned and cooked through. Stir occasionally to ensure even cooking.
- Season the Chicken: Add 2 tablespoons soy sauce, 1 tablespoon sesame oil, minced garlic, and ground ginger to the skillet. Stir well to coat the chicken thoroughly, then cook for another minute to let the flavors meld.
- Sauté the Vegetables: Push the chicken to one side of the skillet and add 1 tablespoon butter, zucchini, mushrooms, and sliced onion. Sauté the vegetables for 4–5 minutes until they are tender-crisp, seasoning with salt and pepper to taste.
- Remove Chicken and Vegetables: Take the cooked chicken and sautéed vegetables out of the skillet and set aside on a plate to keep warm.
- Scramble the Eggs: In the same skillet, add a bit more vegetable oil if needed. Pour in the beaten eggs and scramble them until nearly cooked through.
- Fry the Rice: Add the cooked jasmine or white rice to the skillet with the scrambled eggs. Stir in 2 tablespoons soy sauce and 1 tablespoon sesame oil. Fry the rice for 3–4 minutes, stirring occasionally, until the rice is heated through and develops a slightly crispy texture.
- Combine and Reheat: Return the cooked chicken and vegetables to the skillet with the fried rice. Mix everything together and heat for another 1–2 minutes to combine flavors and warm through.
- Garnish and Serve: Garnish the hibachi chicken and veggies with sliced green onions. Serve hot with yum yum sauce on the side if desired for added flavor.
Notes
- For extra flavor, marinate the chicken in soy sauce and garlic for 30 minutes before cooking.
- Use day-old rice for the best texture in fried rice, as fresh rice can be too moist.
- You can substitute or add other vegetables like carrots or broccoli to customize the dish.
- To keep the recipe dairy-free, substitute butter with a plant-based alternative or additional oil.
