If you’ve ever craved the delightful flavors of your favorite Japanese steakhouse, then this Hibachi Chicken & Veggies with Fried Rice Recipe is about to become your new go-to comfort meal. It beautifully marries tender, juicy chicken, crisp, colorful vegetables, and the nostalgic aroma of fried rice all in one sizzling skillet. Every bite bursts with savory goodness, and it’s surprisingly simple to make at home. Whether you’re cooking for a weeknight dinner or impressing friends, this dish brings a perfect balance of flavor, texture, and warmth to your table that you’ll want to make over and over again.
Ingredients You’ll Need
What’s wonderful about this recipe is how straightforward yet essential each ingredient is, working harmoniously to build depth of flavor and create that irresistible hibachi experience. Every component adds its own charm—from the juicy chicken to the crispy veggies and the rich fried rice base.
- 1 1/2 pounds boneless, skinless chicken breasts: Cut into bite-sized pieces for quick and even cooking.
- 2 tablespoons soy sauce: Adds a savory, umami punch to the chicken that’s foundational to hibachi flavors.
- 1 tablespoon sesame oil: Offers a toasty aroma and subtle nuttiness to elevate the dish.
- 2 tablespoons butter (divided): Creates richness and helps caramelize the chicken and veggies beautifully.
- 1 zucchini (halved and sliced): Provides a fresh, mild crunch and vibrant green color.
- 1 small onion (sliced): Adds natural sweetness and depth when stir-fried.
- 1 cup mushrooms (sliced): Brings earthiness and meaty texture to balance the dish.
- 1 cup carrots (julienned or thinly sliced): Offers crispness and a touch of sweetness, brightening every bite.
- 4 cups cooked rice (preferably cold, day-old): The base for the fried rice, perfect for soaking up the flavorful sauces.
- 2 eggs (beaten): Adds fluffy texture and protein, tying the rice together.
- 3 tablespoons low-sodium soy sauce (for rice): Enhances seasoning without overpowering saltiness.
- 1 tablespoon oyster sauce (optional): For subtle sweetness and depth, but you can leave this out if preferred.
- 2 green onions (chopped): Fresh, sharp notes that brighten the dish at the finish.
- Salt and pepper to taste: Simple seasonings that highlight all the natural flavors.
- Yum yum sauce or extra soy sauce for serving (optional): Perfect for dipping or a flavor boost if you like.
How to Make Hibachi Chicken & Veggies with Fried Rice Recipe
Step 1: Sear the Chicken
Start by heating 1 tablespoon of butter in a large skillet or wok over medium-high heat. Add the bite-sized chicken pieces and season them with salt and pepper. Cook until they turn beautifully golden and are fully cooked through, roughly 5 to 6 minutes. Then, stir in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil, tossing so every piece gets coated with that rich, savory glaze. Once done, set the chicken aside—you’ll bring it all back together later.
Step 2: Sauté the Veggies
In the same pan, melt the remaining tablespoon of butter. Add the zucchini, onion, mushrooms, and carrots. Stir-fry them for about 5 to 6 minutes, allowing the vegetables to stay tender-crisp. This stage is where you get that perfect balance between softness and bite, letting each vegetable keep its integrity while soaking up butter and lingering flavors from the chicken. Remove the veggies and keep them with the chicken, ready for the final mingle.
Step 3: Prepare the Fried Rice
If the pan looks a little dry, add a splash of oil. Pour in the beaten eggs and scramble them just until they set, creating soft, fluffy curds. Next, add your cold, day-old rice, breaking up any clumps so the grains stay separate and light. Toss in 3 tablespoons of low-sodium soy sauce and the optional oyster sauce for that extra layer of savory depth. Stir continuously as the rice warms through, about 3 to 4 minutes, and finish by mixing in the chopped green onions for a fresh pop.
Step 4: Combine and Finish
Return your cooked chicken and sautéed vegetables to the skillet and toss everything together. This final step is all about ensuring each bite is a perfect harmony of chicken, veggies, and flavorful rice. Heat it through until everything is piping hot and ready to serve.
How to Serve Hibachi Chicken & Veggies with Fried Rice Recipe
Garnishes
A light sprinkling of extra chopped green onions or a handful of toasted sesame seeds really elevates the presentation and adds that extra flavor crunch. For those who love a little zing, a drizzle of yum yum sauce or a side of soy sauce perfectly complements the dish’s savory notes.
Side Dishes
While this recipe is a complete meal in itself, nothing pairs better than a crisp, refreshing cucumber salad or a simple miso soup to round out your hibachi experience at home. You might also enjoy some steamed edamame or pickled ginger for a burst of bright, palate-cleansing flavors.
Creative Ways to Present
To impress your guests or loved ones, serve the hibachi chicken and veggies piled high in a large, sizzling cast iron skillet or on colorful ceramic platters. You can also create individual bento-style plates with sections for rice, chicken, and veggies. Don’t forget chopsticks or stylish forks for an authentic and fun dining vibe!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. The mix of chicken, veggies, and rice will keep well for about 3 to 4 days, making it perfect for quick lunches or dinners during the week.
Freezing
You can freeze portions of this Hibachi Chicken & Veggies with Fried Rice Recipe for up to 2 months. Make sure to cool everything completely before packing it into freezer-safe containers or bags to preserve freshness and prevent freezer burn.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or soy sauce to keep the rice from drying out. Alternatively, you can microwave the dish covered until heated through, stirring halfway for even warmth.
FAQs
Can I use other vegetables instead of zucchini and carrots?
Absolutely! One of the best things about this Hibachi Chicken & Veggies with Fried Rice Recipe is its versatility. Feel free to swap or add broccoli, snap peas, cabbage, or bell peppers depending on what you have on hand or your favorite flavors.
Why is cold, day-old rice preferred for fried rice?
Cold rice has a firmer texture and less moisture than freshly cooked rice, which keeps it from becoming mushy when stir-fried. Using day-old rice is key to achieving that classic fried rice texture with distinct, separate grains.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free soy sauce or tamari and ensure any additional sauces, like oyster sauce, are gluten-free versions. This way, you can enjoy all the flavor without worry.
What’s the best way to add extra flavor to this dish?
Drizzling some teriyaki or authentic hibachi sauce over the finished plate lifts the dish to the next level, adding sweetness and complexity. You can also sprinkle sesame seeds or drizzle a little sriracha if you like some heat.
Can I cook this recipe on a grill or outdoor hibachi?
Definitely! This recipe adapts well to outdoor grilling or hibachi cooking. Just ensure your chicken pieces are small and uniformly cut for even cooking, and use a grill-safe pan or wok for the rice and veggies.
Final Thoughts
There’s something truly heartwarming about making a restaurant favorite like the Hibachi Chicken & Veggies with Fried Rice Recipe right at home. It’s a delightful blend of flavors and textures that feels special yet easy enough for any day of the week. So go grab your skillet, gather your ingredients, and dive into the sizzling, tasty adventure waiting in this dish. I promise, it’ll become a cherished staple in your recipe collection!
Print
Hibachi Chicken & Veggies with Fried Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-Inspired
Description
This flavorful Hibachi Chicken & Veggies with Fried Rice recipe offers a quick and delicious Japanese-inspired meal featuring tender chicken, crisp vegetables, and savory fried rice sautéed together for a satisfying dish perfect for weeknights.
Ingredients
Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons butter (divided)
- Salt and pepper to taste
Vegetables
- 1 zucchini (halved and sliced)
- 1 small onion (sliced)
- 1 cup mushrooms (sliced)
- 1 cup carrots (julienned or thinly sliced)
Fried Rice
- 4 cups cooked rice (preferably cold, day-old)
- 2 eggs (beaten)
- 3 tablespoons low-sodium soy sauce (for rice)
- 1 tablespoon oyster sauce (optional)
- 2 green onions (chopped)
Serving Suggestion
- Yum yum sauce or extra soy sauce for serving (optional)
Instructions
- Cook the Chicken: Heat 1 tablespoon of butter in a large skillet or wok over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for about 5 to 6 minutes until the chicken is browned and cooked through. Add 2 tablespoons soy sauce and 1 tablespoon sesame oil to the pan and toss the chicken to coat evenly. Remove the chicken from the pan and set aside.
- Stir-fry the Vegetables: In the same pan, melt the remaining tablespoon of butter. Add the zucchini, onion, mushrooms, and carrots. Stir-fry the vegetables for 5 to 6 minutes until they are tender-crisp. Remove the vegetables from the pan and set aside with the cooked chicken.
- Prepare the Fried Rice: Add a splash of oil to the pan if needed, then pour in the beaten eggs. Scramble the eggs until just set. Add the cold rice to the pan and stir-fry, breaking up any clumps. Add the soy sauce and oyster sauce (if using), and toss well to combine. Cook for an additional 3 to 4 minutes until the rice is heated through. Stir in the chopped green onions.
- Combine and Serve: Return the cooked chicken and vegetables to the pan with the fried rice. Toss everything together to combine and heat through. Serve the hibachi chicken and veggies with fried rice hot, accompanied by yum yum sauce or extra soy sauce if desired.
Notes
- Use cold, day-old rice for best results to prevent clumping and achieve proper texture.
- Feel free to substitute or add other vegetables such as broccoli, snap peas, or cabbage to customize the dish.
- For extra flavor, drizzle a little teriyaki or hibachi sauce over the finished meal before serving.
