Hibachi is a Japanese grilling device that has become synonymous with flashy chef tricks at some restaurants where grilled meats and veggies are served with flair. While you might not be flipping shrimp into your guests’ mouths, you can still prepare a delicious dinner. This Hibachi Chicken and Fried Rice has a unique touch with a tangy mustard sauce. The savory chicken and veggies are cooked hibachi-style and the fried rice and mustard sauce can be eaten separately or mixed in. Hibachi Chicken and Fried Rice is custom-made for your tastebuds!
IngredientsFor the fried rice: • 2 tablespoons avocado oil • 1 cup frozen vegetables • 1/2 cup white onion, diced • 2 large eggs • 4 cups cooked rice, cool to the touch • 4 tablespoons butter • 4 tablespoons soy sauce For the hibachi chicken: • 1 1/2 teaspoons sesame oil • 1 tablespoon avocado oil • 1 pound chicken breast, boneless, skinless, and cut into bite-sized pieces • 3 tablespoons soy sauce • 1 tablespoon butter • 2 teaspoons lemon juice • salt, to taste • pepper, to taste For the hibachi vegetables: • 1 1/2 teaspoons sesame oil • 1 tablespoon avocado oil • 1 large white onion, halved and cut into 1/2-inch pieces • 2 cups Baby Bella mushrooms, quartered • 1 large zucchini, quartered and cut into 2-inch pieces • 1 tablespoon butter • 1 tablespoon soy sauce • salt, to taste • pepper, to taste For the mustard sauce: • 1 tablespoon sesame seeds, preferably lightly toasted • 2 tablespoons dry mustard • 2 teaspoons honey • 4 tablespoons soy sauce • 1/2 cup half and half • 1 tablespoon hot water • 1 clove garlic, minced
Heat 2 tablespoons of the avocado oil on medium-high heat in a wok or large skillet on the stove-top.
Add the frozen vegetables and diced onion, sautèing until the onions are slightly translucent, about 3 minutes. Move the vegetables onto one side of the wok.
Crack the eggs into the other side of the wok and scramble with a spatula until fully cooked and scrambled.
Add the cooked rice and 4 tablespoons of the butter.
Cook for 5 minutes and consistently stir. Add 4 tablespoons of the soy sauce and cook for 1 minute, stirring to fully incorporate.
Pack the fried rice firmly into bowls to maintain heat.
Heat 1 1/2 teaspoons of the sesame oil and 1 tablespoon of the avocado oil in the same skillet or wok used to prepare the fried rice.
Add the chicken, 3 tablespoons of the soy sauce, 1 tablespoon of the butter, the lemon juice, and salt and pepper to the skillet.
Cook the chicken until it is no longer pink, about 5-7 minutes. Only stir once or twice so the chicken can brown.
In a separate skillet or wok, on medium-high heat, heat 1 1/2 teaspoons of the sesame oil and 1 tablespoon of the avocado oil.
Add the onion, Baby Bella mushrooms, zucchini, 1 tablespoon of the butter, 1 tablespoon of the soy sauce, and salt and pepper to the skillet.
Sauté until the vegetables are tender, about 6-8 minutes.
Add the sesame seeds, dry mustard, honey, 4 tablespoons of the soy sauce, the half-and-half, hot water, and minced garlic into the blender and blend.
Serve the hibachi chicken and vegetables on top of the fried rice, drizzled with the mustard sauce.