Description

Bring the sizzling flavors of a Japanese steakhouse right into your kitchen with this all-in-one Hibachi Chicken dinner! Juicy chicken bites, buttery fried rice, and sautéed vegetables come together with a creamy mustard sauce for the ultimate restaurant-style experience at home.

Ingredients

For the Mustard Sauce:
1 tablespoon white sesame seeds, lightly toasted
2 tablespoons ground mustard
2 teaspoons honey
4 tablespoons low-sodium soy sauce
1/2 cup half-and-half
1 tablespoon hot water
1/2 tablespoon minced garlic (about 1 large clove)

For the Fried Rice:
2 tablespoons neutral oil (like avocado or refined coconut)
1/2 cup diced white onion (about 1 small onion)
1 cup frozen mixed vegetables (peas, carrots, corn)
2 large eggs
4 cups cooked and cooled rice (preferably day-old)
4 tablespoons butter, room temperature and cut into small pieces
4 tablespoons low-sodium soy sauce

For the Hibachi Chicken:
1 1/2 teaspoons sesame oil
1 tablespoon avocado oil
1 pound boneless, skinless chicken breasts, cut into bite-size chunks (about 3 breasts)
3 tablespoons low-sodium soy sauce
1 tablespoon butter, room temperature
2 teaspoons fresh lemon juice Salt and black pepper, to taste

For the Vegetables:
1 1/2 teaspoons sesame oil
1 tablespoon avocado oil
8 to 10 ounces zucchini, cut into 2-inch half moons (about 1 large zucchini)
2 cups sliced white onion (about 1 large onion)
2 cups quartered baby bella mushrooms (about 8 ounces)
1 tablespoon butter
1 tablespoon low-sodium soy sauce Salt and black pepper, to taste

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Instructions

Prepare the Mustard Sauce:

Add all sauce ingredients to a blender.
Blend until smooth, scraping the sides if needed.
Taste and adjust seasoning to your preference, then blend again.
Set aside in a serving bowl or airtight container.

2. Make the Fried Rice:

Heat neutral oil in a large skillet or wok over medium-high heat.
Add diced onion and mixed vegetables. Sauté for about 5 minutes, until onions are almost translucent.
Push veggies to the sides of the pan. Crack eggs into the center and scramble until fully cooked.
Add the cooked rice and butter. Stir everything together and cook for another 5 minutes until rice is lightly toasted.
Pour in soy sauce and mix well. Cook for another 1 to 3 minutes.
Transfer to a bowl, press lightly to compact, and cover to keep warm.

3. Cook the Chicken and Vegetables:

For the best timing, cook chicken and vegetables simultaneously using two pans.

For the Chicken:

Heat sesame oil and avocado oil in a large skillet over medium heat.
Add chicken, soy sauce, butter, lemon juice, salt, and pepper.
Stir occasionally and cook for 5 to 7 minutes, until chicken is browned and fully cooked.

For the Vegetables:

Heat sesame oil and avocado oil in a separate skillet over medium-high heat.
Add zucchini, onion, mushrooms, butter, soy sauce, salt, and pepper.
Stir well and sauté for 6 to 8 minutes, until vegetables are tender but not mushy.

4. Serve:

Plate the chicken, vegetables, and fried rice together.
Serve with mustard sauce for dipping or drizzling.
Enjoy immediately while hot and fresh.

Notes

Rice Tip: Use cold, day-old rice for the best fried rice texture.
Customize Veggies: You can swap or add vegetables like broccoli, carrots, or snap peas.
Spice It Up: Add a dash of sriracha to the mustard sauce if you like heat.
Make It a Meal Prep: Store in individual containers for easy lunches throughout the week.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Japanese-American Fusion