This Hibachi Chicken is a fun and tasty dish! Juicy chicken pieces are grilled to perfection and served with colorful veggies and flavorful fried rice. Yum!
Making this dish feels like a mini dinner show right in my kitchen! I love how the chicken gets that awesome grilled taste, and the rice is perfect for soaking up all the sauce.
It’s super easy to whip up for family and friends, and they’ll think you’re a pro chef. Just toss everything together, and you’ll have a delicious meal in no time!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish since they cook quickly and stay tender. You can swap in tofu or shrimp for a different protein option, especially for a vegetarian or seafood preference.
Soy Sauce: Soy sauce gives depth to flavors. If you’re looking for a lower-sodium option, you can use low-sodium soy sauce. For a gluten-free version, try tamari sauce instead!
Mirin: This sweet rice wine adds a nice touch. If you don’t have mirin, a mix of sugar and water (1 tablespoon each) can work as a substitute, though it may alter the flavor slightly.
Vegetables: You can customize the vegetable mix based on your favorites or what’s in your fridge. Bell peppers, snap peas, or even corn make tasty alternatives.
Rice: Jasmine rice is fragrant and perfect for fried rice, but you could also use long-grain white rice or brown rice if you prefer something hearty.
How Do I Achieve the Best Fried Rice Texture?
Getting the fried rice just right is key! A good texture comes from using cold, day-old rice, which prevents it from getting mushy. Here’s how to make it crispy and flavorful:
- Use cooked rice that’s been chilled; fresh cooked rice can clump together.
- Scramble the eggs first in a hot pan to fluff them up before adding other ingredients.
- Add rice slowly, breaking up any clumps while mixing in vegetables and sauces.
- Fry over medium to high heat to help develop crispy bits that add texture.
How to Make Hibachi Chicken with Fried Rice and Vegetables?
Ingredients You’ll Need:
For the Hibachi Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon mirin (optional)
- 1 tablespoon vegetable oil (for cooking)
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon sesame oil
- Sesame seeds (for garnish, optional)
For the Fried Rice:
- 2 cups cooked jasmine rice (preferably cold)
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 1 cup mixed vegetables (e.g., peas, carrots, bell pepper)
- 2 green onions, sliced
- 2 tablespoons soy sauce
- Salt and pepper to taste
For the Vegetables:
- 1 zucchini, sliced
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
For the Sauce:
- 1/2 cup hibachi-style dipping sauce (store-bought or homemade)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time plus about 20 minutes for cooking. In total, you’ll need around 35 minutes to whip up a delicious Hibachi Chicken with Fried Rice and Vegetables!
Step-by-Step Instructions:
1. Prepare the Hibachi Chicken:
In a bowl, combine the chicken pieces with soy sauce, mirin (if you’re using it), garlic powder, and black pepper. Mix well and let it marinate for at least 15 minutes to soak in all those great flavors!
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or griddle over medium-high heat. Once hot, add the marinated chicken and cook until it’s golden brown and fully cooked through, which should take about 5 to 7 minutes. When done, drizzle some sesame oil over the chicken, toss it gently to coat, and sprinkle sesame seeds on top if you like. Remove from the pan and keep it warm.
3. Prepare the Fried Rice:
In the same skillet, add 2 more tablespoons of vegetable oil and heat it over medium heat. Pour in the beaten eggs and scramble them until fully cooked. Once the eggs are done, add the cold cooked rice, mixed vegetables, green onions, soy sauce, salt, and pepper. Stir-fry everything together for about 5 minutes until it’s well combined and heated through. Set the fried rice aside.
4. Cook the Vegetables:
In another pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until they’re fragrant. Then, toss in the sliced zucchini, mushrooms, and broccoli. Stir-fry these veggies for about 5 to 7 minutes, until they’re tender and slightly caramelized. Finally, add soy sauce to the vegetables and mix well before removing from heat.
5. Serve:
To serve, arrange the hibachi chicken, fried rice, and sautéed vegetables on a plate. Don’t forget the hibachi-style dipping sauce on the side for drizzling or dipping—it adds the perfect finishing touch!
Enjoy your homemade Hibachi Chicken with Fried Rice and Vegetables!
Can I Substitute Chicken with Another Protein?
Absolutely! You can use shrimp, beef, or tofu instead of chicken. If using shrimp, cook for about 3-4 minutes until pink and opaque. For beef, thinly slice it and cook until browned. For tofu, press to remove excess moisture, then sauté until golden before adding sauces.
Can I Use Fresh Rice Instead of Cold Rice for Fried Rice?
It’s best to use cold, day-old rice for fried rice as it helps prevent clumping. If you only have freshly cooked rice, spread it out on a baking sheet to cool and dry for at least 30 minutes before using. This will help achieve that perfect fried rice texture!
How to Store Leftover Hibachi Chicken and Rice?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water or sauce to prevent drying out. For best results, heat gently and stir occasionally.
Can I Make This Recipe Vegetarian?
Yes! For a vegetarian version, substitute the chicken with tofu and use vegetable broth or increase the quantity of mixed vegetables in both the fried rice and the vegetable sections. Ensure the sauce is also vegetarian-friendly!
