This Hibachi Chicken Dinner recipe brings the full Japanese steakhouse experience straight to your kitchen — in almost no time at all! With restaurant-style sautéed veggies, savory fried rice, juicy tender chicken, and a creamy mustard dipping sauce, this meal turns an ordinary dinner into something extra special (onion volcano optional, of course!).
To really lock in those bold, rich flavors, I recommend starting with the mustard sauce — it’s super quick to whip up! Just toss everything into a blender and let it work its magic until smooth and creamy. By the time you’re done cooking, the sauce will be perfectly infused and ready for dipping.
Whether you’re craving a fun weeknight dinner or planning a hibachi night at home, this easy, homemade hibachi chicken is sure to impress!
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
For the Mustard Sauce:
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1 tablespoon white sesame seeds lightly toasted preferred
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2 tablespoons ground mustard
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2 teaspoons honey
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4 tablespoons low-sodium soy sauce
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½ cup half-and-half
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1 tablespoon hot water
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½ tablespoon minced garlic approximately 1 large clove
For the Fried Rice:
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2 tablespoons neutral-flavored oil avocado oil, refined coconut oil, etc.
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½ cup diced white onion approximately 1 small white onion
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1 cup frozen mixed vegetables peas, carrots, corn
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2 large eggs
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4 cups cooked rice cooled completely, day-old rice preferred
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4 tablespoons butter at room temperature, cut into small pieces
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4 tablespoons low-sodium soy sauce
For the Hibachi Chicken:
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1 ½ teaspoons sesame oil
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1 tablespoon avocado oil
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1 pound boneless, skinless chicken breasts cut into bite-sized pieces, approximately 3 medium chicken breasts
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3 tablespoons low-sodium soy sauce
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1 tablespoon butter at room temperature
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2 teaspoons fresh lemon juice
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salt to taste
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freshly cracked black pepper to taste
For the Hibachi Vegetables:
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1 ½ teaspoons sesame oil
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1 tablespoon avocado iol
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8-10 ounces zucchini pieces approximately 1 large zucchini; sliced into 2-inch-thick half moons
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2 cups white onion slices approximately 1 large white onion; halved, cut into ½-inch-long slices
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2 cups quartered baby bella mushrooms approximately 8 ounces
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1 tablespoon butter
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1 tablespoon low-sodium soy sauce
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salt to taste
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freshly cracked black pepper to taste
Instructions
For the Mustard Sauce
Add 1 tablespoon white sesame seeds, 2 tablespoons ground mustard, 2 teaspoons honey, 4 tablespoons low-sodium soy sauce, ½ cup half-and-half, 1 tablespoon hot water, and ½ tablespoon minced garlic to blender.
Blend all ingredients together until mixture is completely smooth, pausing blender to scrape down sides of bowl as needed.
Once mixture is smooth, taste sauce and add ground mustard, honey, soy sauce, half-and-half, water, or garlic if desired. Blend mixture again until smooth to fully incorporate any added ingredients.
When satisfied with flavor and consistency of sauce, transfer sauce to serving bowl or airtight container. Set prepared sauce aside, or refrigerate until ready to serve.
For the Fried Rice
Place one large wok or skillet on stovetop over medium-high heat. Add 2 tablespoons neutral-flavored oil and heat wok until oil is hot and shimmery, swirling and tilting pan as needed to distribute oil across entire surface.
When oil is hot, add ½ cup diced white onion and 1 cup frozen mixed vegetables to pan. Stir to incorporate. Sauté vegetables, stirring often, approximately 5 minutes or until onions are almost translucent.
When onions are almost translucent, push vegetables to outer edges of pan, creating large open spot in center of pan.
Crack 2 large eggs directly into center of pan. Scramble eggs with spatula or whisk until eggs are completely cooked.
Once eggs are fully scrambled, add 4 cups cooked rice and 4 tablespoons butter to skillet. Stir all ingredients together to incorporate.
Cook rice mixture, stirring frequently, approximately 5 minutes or until rice is lightly toasted.
Pour 4 tablespoons low-sodium soy sauce over rice mixture and stir to incorporate. Continue cooking rice mixture, stirring frequently, approximately 1 to 3 minutes or until rice is browned and hot.
Transfer fried rice to medium bowl. Pack rice tightly into bowl and cover with lid or plate to keep rice warm until ready to serve.
For the Hibachi Chicken and Vegetables (Made Simultaneously)
Return wok or skillet to stovetop and reduce heat under pan to medium. Add 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil to pan. Continue heating pan, tilting and swirling as needed, until oils are hot and shimmery.
When oil is hot, add 1 pound boneless, skinless chicken breasts, 3 tablespoons low-sodium soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt (to taste), and freshly cracked black pepper (to taste) to pan.
Stir all ingredients together until well incorporated, then sauté chicken 5 to 7 minutes, stirring only 1 to 2 times, until chicken is browned and no longer pink.
Place second large wok or skillet on stovetop over medium-high heat. Add 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil to pan, then continue heating pan until oil is hot and shimmery.
When oil is hot, add 8-10 ounces zucchini pieces, 2 cups white onion slices, 2 cups quartered baby bella mushrooms, 1 tablespoon butter, 1 tablespoon low-sodium soy sauce, salt (to taste), and freshly cracked black pepper (to taste). Stir until all ingredients are well-incorporated.
Once incorporated, sauté vegetables, stirring occasionally, approximately 6 to 8 minutes or until all vegetables are tender.
To Serve
Notes
- Rice: For the best fried use, cook your rice the day before, or use pre-cooked rice from the store. Don’t cook the rice immediately before making this recipe if possible!
- Sesame Seeds: Lightly toasting the sesame seeds will enhance their flavor, but toasting them isn’t required for this recipe.
- Leftovers: Let each component (chicken, rice, veggies, and sauce) cool completely, then refrigerate each component separately in airtight containers. Rice can be kept up to 3 days, chicken and vegetables can be kept up to 5 days, and mustard sauce can be kept up to 7 days.
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