Description
This Hibachi Chicken & Veggies with Fried Rice recipe combines tender, flavorful chicken with fresh vegetables and classic fried rice, all cooked on the stovetop for an authentic Japanese-American stir-fry experience. Perfect for a quick weeknight dinner, it delivers a delicious balance of protein, veggies, and satisfying rice with optional yum yum sauce for an extra touch of flavor.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon butter
Vegetables
- 1 cup zucchini, sliced
- 1 cup mushrooms, sliced
- 1 cup onion, sliced
- 1 cup carrots, julienned
- 1 tablespoon garlic, minced
Fried Rice
- 2 cups cooked white rice, preferably cold
- 2 eggs, beaten
- 2 tablespoons vegetable oil, divided
- 2 tablespoons low-sodium soy sauce (for rice)
- 1 tablespoon teriyaki sauce (optional)
Seasonings and Extras
- Salt and pepper, to taste
- Yum yum sauce, for serving (optional)
Instructions
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or griddle over medium-high heat. Add the bite-sized chicken pieces along with soy sauce, sesame oil, and butter. Cook the chicken until it turns golden brown and is cooked through, about 5 to 7 minutes. Once done, remove the chicken from the pan and set aside.
- Sauté the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same pan. Add sliced onions, julienned carrots, mushrooms, and zucchini. Cook for 4 to 5 minutes until the vegetables are tender but retain a slight crispness. Season with salt and pepper to taste, then remove the vegetables from the pan and set aside with the chicken.
- Prepare the Fried Rice: In the same pan, push the cooked vegetables to the side or use a separate pan. Pour in the beaten eggs and scramble until fully cooked. Then, add the cold cooked rice and stir to combine evenly. Pour in the soy sauce, minced garlic, and optional teriyaki sauce. Stir-fry the mixture for 3 to 4 minutes until the rice is heated through and slightly crispy.
- Combine All Ingredients: Return the cooked chicken and sautéed vegetables to the pan with the fried rice. Toss everything together to combine the flavors thoroughly. Heat through for another minute if needed.
- Serve: Plate the hibachi chicken and veggies with fried rice hot, garnished with optional yum yum sauce for added flavor.
Notes
- Use day-old rice or rice that has been cooled in the refrigerator for the best fried rice texture.
- You can swap or add other vegetables such as broccoli or snap peas based on your preference.
- Adjust the soy sauce quantity to suit your salt preference, especially if using regular soy sauce instead of low-sodium.
- Yum yum sauce adds a creamy, tangy flavor but is optional if you prefer a lighter dish.
