Easy Hibachi Chicken Recipe with Fried Rice

Whip up a savory homemade hibachi-style meal this quick and easy hibachi chicken recipe with fried rice and vegetable is a fan favorite that’s ready in under 30 minutes.

With simple ingredients, you’ll have juicy chicken and veggie-loaded rice bursting with flavor without high delivery fees. Say goodbye to takeout and hello to your new favorite chicken and rice dish!

Drawing inspiration from Benihana’s trademark teppanyaki cooking, this easy fried rice and chicken recipe mimics the flavorful dishes theatrically prepared tableside by skilled chefs at the famous hibachi restaurant chain.

With fresh vegetables, tender chicken, and fluffy rice tossed in a sweet and savory sauce like Benihana’s trademark recipes, you’ll feel like the showstopper flip-flopping shrimp behind your stove.

Ingredients Need for Hibachi Recipe

1. For the Hibachi Chicken

• Boneless, skinless chicken thighs

Chicken thighs have more flavor and a richer texture than breast meat. Boneless and skinless thighs are perfect for quick cooking and easy eating.

• Soy sauce

The salty umami flavor of soy sauce enhances the chicken’s flavor. Its high sodium content also allows the chicken juices to thicken for a glossy coating.

• Brown sugar

Brown sugar balances out the salty soy with some sweetness. As it caramelizes, it creates a lovely glazed exterior on the chicken pieces.

• Cornstarch

Just a teaspoon of cornstarch mixed with the soy sauce helps the sauce cling to the chicken.

• Vegetable oil

A high smoke point oil-like vegetable allows the chicken to quickly brown without burning. Less oil is absorbed for a healthier, crispier finish.

2. For the Fried Rice

• Cooked white rice

Leftover white rice is perfect for quick-fried rice. Short-grain varieties like jasmine work best since they stick together more.

• Butter

Butter adds rich flavor and helps separate and coat the rice grains so they fry up light and fluffy with a touch of decadence.

• Soy sauce

The saltiness and savory umami notes of soy sauce give the rice loads of flavor and the beautiful brown fried rice color.

• Eggs

Eggs scrambled into the rice add protein and give the rice a soft, custard-like texture and yellow speckles of color.

• Green onions

Fresh green onions lend a pop of color, vegetable sweetness, and a bit of crunch to contrast the fluffy rice.

• Sesame oil

Just a small amount of aromatic sesame oil makes the fried rice taste authentically Asian.

3. For the Vegetables

• Bell peppers

Bright bell peppers add a slightly sweet-bitter crunch and sizzle as they cook up with the other ingredients.

• Carrots

Carrots mix up the textures with a firm but tender bite and introduce a hint of natural sweetness into the vegetable stir-fry component.

• Yellow onion

Onions provide layers of flavor, from spicy and sharp when raw to sweet and mellow once cooked down. They hold up well to stir-frying.

• Garlic

Garlic punches up the flavor of the vegetables significantly. When stir-fried, it mellows out into a slightly sweet nuttiness.

• Snap or Snow Peas

The crisp, juicy crunch of snap peas or snow peas creates a textural contrast with the softer veggies and rice.

4. For the Sauce

• Mayonnaise

Mayonnaise forms the creamy, rich base of the sauce and blends smoothly with the other ingredients. Japanese mayo provides even more umami flavor.

• Honey

Honey infuses the sauce with natural sweetness to balance out the other bold flavors. It also thickens up the texture a bit.

• Soy sauce

Just a splash of soy sauce builds up the savory, salty flavors even more.

• Sriracha

Sriracha adds a desired gentle heat and vinegary zing. Adjust amounts to a preference for less or more fiery kicks.

• Lemon juice

Bright, tart lemon juice gives the rich sauce a tangy taste and also thins it out to the perfect drizzling consistency. Plus it makes all the flavors pop even more.

Easy Hibachi Chicken Recipe with Fried Rice

1. For the Hibachi Chicken:

• 1 1⁄2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 1⁄4 cup soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil

2. For the Fried Rice:

• 4 cups cooked and cooled white rice
• 2 tablespoons butter
• 2 tablespoons soy sauce
• 2 eggs, beaten
• 1⁄4 cup sliced green onions
• 1 teaspoon sesame oil

3. For the Vegetables:

• 1 red bell pepper, sliced
• 3 carrots, peeled and sliced
• 1 yellow onion, sliced
• 3 garlic cloves, minced
• 1 cup snap or snow peas

4. For the Sauce:

• 1⁄2 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon sriracha sauce (or to taste)
• 1 tablespoon fresh lemon juice

Instructions

1. Prepare the Hibachi Chicken:

• Cut chicken thighs into bite-size pieces. In a mixing bowl, combine coconut aminos, date syrup, and tapioca starch; pour over chicken. Marinate 10 minutes.

• In a wok or skillet, warm avocado oil over high heat. Sear chicken without overcrowding. Cook until browned and nearly done, about 4 minutes on both sides. Transfer to a plate.

2. Make the Fried Rice:

• Cook eggs scrambled in a hot wok until just set; remove and set aside. Add ghee and cold rice. Fry, stirring often, until rice separates and heats through, 3 to 4 minutes. Mix in cilantro, eggs, and sesame oil.

3. Cook the Vegetables:

• Raise heat to high. Add a bit of avocado oil if needed. Mix in all vegetables. Stir fry 5 minutes until crisp-tender.

4. Put It All Together:

• Return chicken to wok; mix into rice and veggies. Top with sweet chili sauce. Adjust seasoning and garnish with extra cilantro if you like. Enjoy your restaurant-worthy one-pan meal!

Expert Tips

• Use day-old rice or spread fresh cooked rice on a baking sheet to quickly chill it for the fried rice. This prevents mushiness.

• Cut the chicken and vegetables into uniformly sized small pieces so everything cooks at the same rate.

• Use the highest heat possible when stir-frying. This ensures food caramelizes instead of steaming.

• Let cooked rice rest for a few minutes before stir-frying. This further dries it out for better texture.

• Cook the chicken undisturbed initially so it browns and then flips easily without sticking.

• Scramble the eggs first when stir-frying rice. This coats each grain and prevents sticking.

• Stir fry in batches if needed to allow ingredients to char rather than steam.

• Add snap peas at the very end to retain their crisp texture after stir-frying other veggies.

• Adjust or combine sauce ingredients to taste. Garnish with sliced green onions, sesame seeds, or furikake to finish for extra appeal and crunch.

Serving and Enjoying the hibachi chicken fried rice dish:

• Serve immediately for the best texture and flavor. Fried rice dishes are best fresh from the wok.

• Adjust seasoning just before serving once everything is combined. Add more soy sauce, sriracha, or lemon to taste.

• Garnish with crispy fried onions, shredded carrots, or cucumbers for some color and crunch.

• Allow fried rice to cool slightly if you are planning to pack it for lunch. Reheat gently before consuming.

• Let kids mix and match ingredients or pack as deconstructed “build your own” bowls.

• Enjoy with crunchy vegetables like sugar snap peas, baby bok choy, or blistered shishito peppers.

• Pair it with miso soup, crab rangoon, or Japanese fried chicken for a complete Asian-inspired meal.

• Make it vegan by using tofu instead of chicken and eggless mayo-based yum yum sauce.

• Use brown rice or cauliflower rice instead of white rice to give it more nutrients.

• Make extra yum yum sauce to use as a veggie dip or drizzle over grains bowls all week.

Final Thoughts

Whip up this colorful one-pan meal bursting with the sweet, savory, salty flavors of a classic hibachi dinner without leaving your kitchen. Loaded with caramelized chicken and veggies and fluffy ginger rice, you’ll impress your family as the new star grill master. Simplicity meets restaurant-worthy quality with this quick and easy weeknight recipe the whole family will request again and again!

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