Hibachi Chicken with Fried Rice and Vegetables Recipe

Bylilan Sage
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Introduction

Hibachi Chicken is a delicious one-pan dinner that combines tender chicken, flavorful fried rice, and perfectly sautéed vegetables. This easy recipe brings restaurant-style hibachi right to your kitchen with simple ingredients and quick preparation.

On a large white plate placed on a white marbled surface, there is a colorful, neat mound of fried rice mixed with small green peas and orange carrot pieces, garnished with chopped green onions on top. To the right of the rice, there are bite-sized golden brown pieces of cooked chicken with a slight crispy texture and some green onion slices on top. On the upper left area of the plate, a mix of sautéed vegetables including green cucumber chunks, sliced brown mushrooms, and translucent cooked onions is sprinkled with sesame seeds. To the left of this vegetable mix, a small white bowl filled with a creamy, beige dipping sauce sits near the plate's edge. At the bottom left corner, a pair of light brown wooden chopsticks rests on a red napkin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 tbsp olive oil (for chicken)
  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp unsalted butter (for chicken)
  • 3 tbsp coconut aminos or reduced-sodium soy sauce (for chicken)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil (for fried rice)
  • 1/2 cup frozen peas and carrots
  • 2 cloves garlic (optional)
  • 1 large egg
  • 1 1/2 cups cooked white rice
  • 1 1/2 tbsp unsalted butter (for fried rice)
  • 2 tbsp coconut aminos or reduced-sodium soy sauce (for fried rice)
  • 1 tsp toasted sesame oil (optional)
  • 1 tbsp olive oil (for vegetables)
  • 1 large zucchini, cut into bite-sized pieces
  • 1 medium yellow onion, sliced
  • 1 cup cremini mushrooms, sliced
  • 1 tbsp unsalted butter (for vegetables)
  • 1 tbsp coconut aminos or reduced-sodium soy sauce (for vegetables)
  • 1/2 cup spicy mayo
  • Green onions, sliced (optional)
  • Sesame seeds (optional)

Instructions

  1. Step 1: Pat the chicken dry with paper towels. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken breast, 2 tablespoons of butter, and 3 tablespoons of coconut aminos or soy sauce. Season with salt and pepper.
  2. Step 2: Cook the chicken for 5-8 minutes, stirring and turning occasionally, until cooked through and reaching an internal temperature of 165°F (74°C). Transfer the chicken to a plate and cover to keep warm. Wipe out the skillet.
  3. Step 3: For the fried rice, heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add frozen peas and carrots and sauté for about 3 minutes until soft.
  4. Step 4: Add minced garlic if using and sauté for 30 seconds until fragrant. Push the vegetables to one side of the skillet.
  5. Step 5: Crack the egg into the center of the skillet and scramble for about 2 minutes until fully cooked.
  6. Step 6: Add cooked rice, 1 1/2 tablespoons butter, and 2 tablespoons coconut aminos or soy sauce. Cook for 3-5 minutes until warm, stirring frequently. Stir in toasted sesame oil if desired. Transfer rice to a bowl and cover to keep warm. Wipe the skillet again.
  7. Step 7: Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add zucchini, onions, mushrooms, 1 tablespoon butter, and 1 tablespoon coconut aminos or soy sauce. Stir-fry for 5-8 minutes until vegetables are browned and soft.
  8. Step 8: Serve the hibachi chicken, fried rice, and vegetables arranged on a plate or in a bowl. Garnish with sliced green onions and sesame seeds if desired. Serve with spicy mayo on the side.

Tips & Variations

  • Use cauliflower rice instead of white rice for a low-carb option.
  • Swap chicken for shrimp or beef strips for a different protein choice.
  • Add other vegetables like bell peppers or snap peas for extra color and flavor.
  • Use reduced-sodium soy sauce if coconut aminos are not available.
  • Adjust the amount of spicy mayo based on your heat preference.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The fried rice may firm up after cooling but will soften when reheated.

How to Serve

A white plate shows a meal with three main parts: in the top right is a round mound of fried rice with orange carrot pieces and green onion bits mixed in; on the left side are small golden-brown chicken pieces, with one piece held by wooden chopsticks covered in a light beige sauce; at the bottom are sautéed vegetables including dark brown mushrooms, bright green zucchini chunks, and translucent cooked onions sprinkled with light tan sesame seeds. On the far right edge of the plate, there is a small white bowl of dipping sauce. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, by using coconut aminos instead of soy sauce, this dish can be made gluten-free without sacrificing flavor.

What can I use instead of spicy mayo?

If you prefer, serve with plain mayo mixed with a little sriracha or substitute with a soy sauce-based dipping sauce for a different taste.

Print
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Hibachi Chicken with Fried Rice and Vegetables Recipe

★★★★★

4.8 from 100 reviews
  • Author: lilan
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This Hibachi Chicken One Pan Dinner is a flavorful and easy-to-make meal featuring tender chicken, savory fried rice, and stir-fried vegetables all cooked in a single skillet. Using simple ingredients like coconut aminos and a touch of sesame oil, this dish brings the classic Japanese hibachi experience to your home kitchen with minimal cleanup and maximum taste.

Ingredients

Scale

Chicken

  • 1 tbsp Olive oil
  • 1 lb Boneless skinless chicken breasts (cut into bite-sized pieces)
  • 2 tbsp Unsalted butter
  • 3 tbsp Coconut aminos (or reduced-sodium soy sauce)
  • 1/2 tsp Sea salt
  • 1/2 tsp Black pepper

Fried Rice

  • 1 tbsp Olive oil
  • 1/2 cup Frozen peas and carrots
  • 2 cloves Garlic (optional, minced)
  • 1 large Egg
  • 1 1/2 cups Cooked white rice
  • 1 1/2 tbsp Unsalted butter
  • 2 tbsp Coconut aminos (or reduced-sodium soy sauce)
  • 1 tsp Toasted sesame oil (optional)

Hibachi Vegetables

  • 1 tbsp Olive oil
  • 1 large Zucchini (cut into bite-sized pieces)
  • 1 medium Yellow onion (sliced)
  • 1 cup Cremini mushrooms (sliced)
  • 1 tbsp Unsalted butter
  • 1 tbsp Coconut aminos (or reduced-sodium soy sauce)

Garnishes and Sauce

  • 1/2 cup Spicy mayo
  • Green onions (sliced; optional)
  • Sesame seeds (optional)

Instructions

  1. Prepare the Chicken: Pat the chicken pieces dry with paper towels to ensure even browning. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken, 2 tablespoons of butter, and 3 tablespoons of coconut aminos or soy sauce. Season with sea salt and black pepper. Cook for 5-8 minutes, turning the chicken pieces occasionally, until fully cooked and the internal temperature reaches 165°F (74°C).
  2. Keep Chicken Warm: Transfer the cooked chicken to a plate and cover to keep warm. Wipe out the skillet to prepare for the fried rice.
  3. Cook the Fried Rice Vegetables: In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add the frozen peas and carrots and sauté for approximately 3 minutes until softened. If using garlic, add minced garlic and sauté for 30 seconds until fragrant.
  4. Add and Cook Egg: Push the vegetables to one side of the skillet, crack the egg into the center, and scramble it for about 2 minutes until fully cooked.
  5. Combine Rice and Seasonings: Add the cooked white rice, 1 1/2 tablespoons unsalted butter, and 2 tablespoons of coconut aminos or soy sauce to the skillet. Stir and cook for 3-5 minutes until the rice is heated through and well combined. Optionally, stir in 1 teaspoon toasted sesame oil. Transfer the rice to a bowl and cover to keep warm. Wipe down the skillet.
  6. Cook the Hibachi Vegetables: Heat 1 tablespoon of olive oil in the same skillet over medium-high heat. Add zucchini pieces, sliced yellow onion, cremini mushrooms, 1 tablespoon unsalted butter, and 1 tablespoon coconut aminos or soy sauce. Stir-fry the vegetables for 5-8 minutes until browned and tender.
  7. Serve the Dish: Arrange the hibachi chicken, fried rice, and sautéed vegetables on a plate or in a bowl. Garnish with sliced green onions and sesame seeds if desired. Serve with a side of spicy mayo for dipping or drizzling.

Notes

  • Use coconut aminos for a gluten-free and lower-sodium alternative to soy sauce.
  • For a lower-carb option, substitute cooked cauliflower rice in place of white rice.
  • Add garlic according to preference for extra flavor.
  • To check chicken doneness, use a meat thermometer to ensure it reaches 165°F (74°C).
  • Spicy mayo can be made by mixing mayonnaise with sriracha or your preferred hot sauce.
  • Keep ingredients warm by covering them during each stage of cooking to maintain temperature before final plating.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Japanese-American

Keywords: hibachi chicken, one pan dinner, stir fry, fried rice, Japanese-inspired, easy dinner, gluten free, coconut aminos, skillet meal

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