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Easy Hibachi Chicken

This Hibachi Chicken includes chicken, veggies, and rice with a delicious yum yum sauce bringing the sizzling flavors of your favorite Japanese steakhouse right to your kitchen.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 657 kcal
Course: Dinner
Cuisine: Asian

Ingredients

Chicken
  • 1 pound chicken breasts cubed into bite-size pieces
  • 1 Tablespoon sesame oil
  • 1 Tablespoon soy sauce
  • 2 teaspoons lemon juice
  • 1 clove garlic
  • ½ teaspoon ground ginger
Mustard Sauce
  • ⅔ cup mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon soy sauce
  • 1 Tablespoon honey
  • 2 teaspoons rice vinegar
  • Splash of sriracha
Vegetables
  • 1 Tablespoon olive oil
  • 1 Tablespoon soy sauce
  • 1 clove garlic
  • 1 sweet onion sliced
  • 1 medium zucchini chopped
  • 1 cup mushrooms halved
  • 2 cups sliced carrots
  • 2 green onions sliced
  • 2 teaspoons sesame seeds
Rice
  • 1 Tablespoon salted butter
  • 1 clove garlic
  • 2 cups white rice cooked
  • 2 Tablespoons soy sauce
  • Dash of Salt
  • dash of black pepper

Instructions

    Cup of Yum
  1. If you don’t have rice ready, it is best to cook rice first. You can have the rest of the meal ready by the time you have cooked rice.
  2. Mix 1 tbsp sesame oil, 1 tbsp soy sauce, 2 tsp lemon juice, 1 clove of garlic, and ½ tsp ginger powder in a large bowl. Stir in chicken to coat evenly.
  3. Heat a large frying pan to medium-high heat. Pour in the chicken mixture and cook chicken until golden brown- no pink visible. (about 10 minutes)
  4. While the chicken is cooking, you can make the dipping sauce. Put the mayonnaise, dijon mustard, soy sauce, honey, rice vinegar, and a splash of sriracha into a small bowl and give it a good stir.
  5. When the chicken is fully cooked, remove it from the skillet and wipe the skillet out.
  6. Next we will create the vegetable mix. Stir together 1 tbsp oil, 1 tbsp soy sauce, garlic, onion, zucchini, mushrooms and bean sprouts. Saute vegetables at medium high heat until they are tender but still firm. (This will take 5-10 minutes.) Remove the vegetables from the skillet. Stir in the green onions and 2 tsp sesame seeds.
  7. Heat a large skillet to medium heat. Add 1 tbsp butter and allow it to melt. Then add garlic and stir fry this for 15 to 20 seconds. Add the cooked rice and soy sauce to the garlic butter. Add salt and pepper to taste. Cook until fully heated through.
  8. Serve the cooked chicken, sautéed vegetables, and fried rice with the mustard sauce on the side.

Notes

  • White rice is classic for this recipe and I like that it allows the other flavors to shine. You may try this recipe with jasmine rice or even brown rice if you prefer. You could even try it with cauliflower rice. They both fry well and won’t overpower the other ingredients.
  • White rice is classic for this recipe and I like that it allows the other flavors to shine. You may try this recipe with jasmine rice or even brown rice if you prefer. You could even try it with cauliflower rice. They both fry well and won’t overpower the other ingredients.

Nutrition Information

Calories 657kcal (33%) Carbohydrates 39g (13%) Protein 31g (62%) Fat 42g (65%) Saturated Fat 8g (40%) Polyunsaturated Fat 20g Monounsaturated Fat 12g Trans Fat 0.2g Cholesterol 96mg (32%) Sodium 1706mg (71%) Potassium 842mg (24%) Fiber 3g (12%) Sugar 11g (22%) Vitamin A 308IU (6%) Vitamin C 17mg (19%) Calcium 75mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 657

% Daily Value*

Calories 657kcal 33%
Carbohydrates 39g 13%
Protein 31g 62%
Fat 42g 65%
Saturated Fat 8g 40%
Polyunsaturated Fat 20g 118%
Monounsaturated Fat 12g 60%
Trans Fat 0.2g 10%
Cholesterol 96mg 32%
Sodium 1706mg 71%
Potassium 842mg 18%
Fiber 3g 12%
Sugar 11g 22%
Vitamin A 308IU 6%
Vitamin C 17mg 19%
Calcium 75mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.