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
Scale
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.
