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
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
