This Easy Hibachi Chicken is a quick way to enjoy the flavors of a restaurant at home. The chicken is marinated and cooked to juicy perfection, paired with fried rice and colorful veggies.
Honestly, who can resist that sizzle from the frying pan? I love to toss in extra veggies for crunch. It’s like a mini show in my kitchen, and in no time, dinner is served! 🍽️
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish because they cook quickly and stay tender. If you’re looking for a healthier option, you can use turkey breast instead or even tofu for a vegetarian version.
Rice: Day-old rice works best for fried rice since it’s drier and won’t get mushy. If you don’t have leftover rice, you can cook some fresh rice and let it cool completely before using it, or even opt for quinoa if you want to switch things up!
Veggies: Feel free to customize your veggies! Bell peppers, broccoli, or snap peas add great color and flavor. If you’re in a hurry, frozen mixed veggies are a convenient substitute too.
Dipping Sauce: The sauce is creamy and flavorful. For a lighter option, Greek yogurt can replace mayo. You can also add sriracha for some heat or omit the mustard if you don’t have it.
How Do I Make Perfect Fried Rice?
Making fried rice might seem simple, but there’s a bit of a technique to get it just right. The main thing is to use day-old rice for the best texture. Here’s how to achieve tasty fried rice:
- First, make sure your rice is cold, or it can clump together. Spread it out on a plate to cool faster if you need to.
- Heat your pan to medium and make sure it’s hot before adding oil.
- Add the beaten eggs first and scramble them quickly. Then, push them to one side before adding your cooked rice.
- Mix everything well, breaking apart any clumps, and don’t be afraid to let it sit for a moment to get a bit crispy on the bottom.
These steps will help you achieve delicious, restaurant-style fried rice every time! Enjoy cooking this meal at home. 🌟
Easy Hibachi Chicken with Fried Rice and Veggies
Ingredients:
For the Hibachi Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil or canola oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- 1 tbsp soy sauce
For the Fried Rice:
- 2 cups cooked white rice (preferably day-old)
- 2 eggs, lightly beaten
- 1/2 cup green peas (frozen or fresh)
- 1/4 cup diced carrots
- 2 tbsp chopped green onions
- 2 tbsp soy sauce (adjust to taste)
- 1 tbsp vegetable oil or sesame oil
For the Hibachi-style Veggies:
- 1 cup mushrooms, sliced
- 1/2 cup zucchini, sliced
- 1/2 cup onion, cut into strips
- 1 tbsp vegetable oil
- Salt and pepper, to taste
For the Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp sugar
- Pinch of black pepper
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20 minutes to cook, for a total of around 35 minutes. You’ll have everything cooked and ready to serve in no time, making it perfect for a weeknight dinner or a fun weekend meal!
Instructions:
1. Prepare the Dipping Sauce:
In a small bowl, whisk together the mayonnaise, soy sauce, lemon juice, Dijon mustard, garlic powder, sugar, and black pepper until the mixture is smooth. Pop this in the fridge to chill while you prepare the meal—this makes it even tastier!
2. Cook the Chicken:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Season the chicken pieces with garlic powder, onion powder, salt, and pepper. Add the seasoned chicken to the skillet and cook, stirring frequently, until it’s cooked through and lightly browned, about 6 to 8 minutes. Stir in 1 tablespoon of soy sauce for flavor, mix well, and then remove the chicken from the skillet. Set it aside.
3. Cook the Veggies:
Using the same skillet, add 1 tablespoon of oil if needed. Toss in the sliced mushrooms, zucchini, and onion. Stir-fry the vegetables over medium-high heat until they’re tender but still crisp, about 4 to 5 minutes. Season with salt and pepper to taste, then remove from the skillet and keep them warm.
4. Make the Fried Rice:
In the same skillet or wok, heat 1 tablespoon of oil over medium heat. Pour in the lightly beaten eggs and scramble until just set. Next, add the cooked rice, peas, diced carrots, and chopped green onions. Stir-fry all the ingredients together for about 3 to 4 minutes until everything is heated through. Add the soy sauce to the rice and mix well to coat evenly, adjusting the soy sauce to suit your taste.
5. Assemble the Plate:
On each serving plate, beautifully arrange the hibachi chicken, a portion of fried rice, and the sautéed vegetables. Serve with the delicious dipping sauce on the side for extra flavor when you dip the chicken! Enjoy your fantastic homemade hibachi meal!
Your homemade Easy Hibachi Chicken with Fried Rice and Veggies is ready to be savored—delightfully scrumptious with rich flavors, colorful veggies, and a dipping sauce that ties everything together perfectly! 🍽️🥢
FAQ
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken before cooking. The best way to thaw is overnight in the fridge or in a sealed bag submerged in cold water for quicker results.
How Can I Make This Recipe Vegetarian?
To make this recipe vegetarian, simply substitute the chicken with tofu or tempeh. Press the tofu to remove excess moisture before cutting into cubes and following the same cooking steps.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat or in the microwave, stirring occasionally to heat evenly.
What Should I Serve With This Meal?
This dish pairs beautifully with a side salad or steamed vegetables. You can also serve it with additional dipping sauce or even some pickled ginger for added flavor!
