This recipe is a full hibachi chicken dinner at home! With restaurant-style sautéed veggies, fried rice, and super tender chicken, this hibachi recipe is served with a spicy mustard dipping sauce that really transports you to the Japanese steakhouse!
I don’t know about you, but Hibachi is one of my all time favorite meals. Nothing beats going out for Japanese food, but lets face it, I live in a small town. The closest Japanese take-out place to us that we actually like is 25 minutes away in the next town over. We can’t always go grab it when we want, so I’ve gotten to where I make it at home when we get a craving for it….which is often. It’s not the exact same, but it’s the closest thing to it and it’s so good!
Plus, when you’re in a small town you have limited options for eating out. Eating at the same places over and over can get old and eating out all of the time can get so expensive.
I always have most of the ingredients needed for the hibachi in my kitchen because I use them when cooking other things too. Which means when we want some, I usually only have to buy the chicken, zucchini, and onion. So for around half the price, I can make something very similar at home, and we can eat off of it twice. We always have enough for us both to eat leftovers for lunch the next day. That’s a win in my book. I’m all about saving money (and eating good leftovers).
4 cups rice cooked, cool to the touch
4 tablespoons avocado oil
3 teaspoons sesame oil
1 cup frozen vegetables
1/2 cup white onion diced
1 pound chicken breast cut into bite-sized pieces
1 zucchini large, quartered
1 white onion large, cut into slices
2 cups baby bella mushrooms quartered
1 clove garlic minced
6 tablespoons butter
12 tablespoons soy sauce
2 teaspoons lemon juice fresh
2 tablespoons dry mustard
2 teaspoons honey
1/2 cup half and half
1 tablespoon water hot
1 tablespoon sesame seeds preferably lightly toasted
2 eggs large
Make the fried rice: Heat avocado oil on medium high in a large skillet or wok. Add diced onion and frozen vegetables, and sauté until onions are almost translucent, about 3 minutes. Move the vegetables to the side of pan.
Add eggs, scrambling as you add them to the skillet. Add 4 cups cooked rice and 4 tablespoons butter. Cook for 5 minutes and stir frequently. Add 4 tablespoons soy sauce and cook 1 additional minute. Pack fried rice firmly into bowls to keep them hot.
Make the chicken and vegetables at the same time. For the chicken: Heat 1 1/2 teaspoons sesame oil and 1 tablespoon avocado oil in same skillet or wok used for fried rice. Add chicken, 3 tablespoons soy sauce, 1 tablespoon butter, lemon juice, salt, and pepper to skillet. Cook chicken until it is no longer pink, about 5-7 minutes. Stir only once or twice so chicken will brown.
For the vegetables: In a separate large skillet or wok, heat 1 1/2 teaspoons sesame oil and 1 tablespoon avocado oil on medium high heat. Add sliced onion, baby bella mushrooms, zucchini, 1 tablespoon butter, salt, and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.
For the mustard sauce: Lightly toast sesame seeds if desired. (See note.) Blend sesame seeds, dry mustard, 2 teaspoons honey, half and half, hot water, 1/4 cup soy sauce, and minced garlic in blender.
For the best fried rice: Do not cook rice immediately before making fried rice. Leftover or precooked rice from the store works best.
For mustard sauce: Lightly toasting sesame seeds will enhance the flavor, but it is not necessary. Mustard sauce can be made ahead of time and stored in the refrigerator.
To make grain-free: Substitute rice with cauliflower rice.