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
Scale
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.
