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Classic Hibachi Chicken with Fried Rice and Vegetables

  • Author: Lana
  • Total Time: 45minutes

Ingredients

Scale

For the Hibachi Chicken:

  • 2 large chicken breasts (boneless and skinless)

  • 2 tablespoons vegetable oil or sesame oil

  • 2 tablespoons soy sauce (ensure it’s Halal-certified)

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 teaspoon ground black pepper

  • 1 teaspoon paprika

  • 1 teaspoon ground ginger

  • 1 tablespoon honey or maple syrup (optional for a touch of sweetness)

For the Fried Rice:

  • 2 cups cooked rice (preferably cold rice from the day before)

  • 2 tablespoons vegetable oil or sesame oil

  • 2 large eggs, lightly beaten

  • 1 small onion, finely diced

  • 1 carrot, peeled and finely diced

  • 1 zucchini, diced

  • 1/2 cup frozen peas

  • 2–3 tablespoons soy sauce (Halal-certified)

  • 1 tablespoon oyster sauce (Halal version, if available)

  • 1 teaspoon sesame seeds (optional, for garnish)

  • 1 tablespoon chopped green onions (for garnish)

For the Vegetables:

  • 1 cup mushrooms (shiitake, button, or cremini), sliced

  • 1 zucchini, sliced

  • 1 medium onion, sliced

  • 2 tablespoons vegetable oil or sesame oil

  • 1 tablespoon soy sauce

  • A pinch of black pepper

Ingredient Highlights

  • Chicken Breasts: Boneless and skinless chicken breasts are perfect for quick cooking and tender texture, making them ideal for Hibachi-style recipes.

  • Fried Rice: The foundation of any Hibachi meal, fried rice is enhanced with soy sauce, sesame oil, and a medley of fresh vegetables. The cold rice ensures that each grain separates beautifully, creating that perfect fried rice texture.

  • Fresh Vegetables: The mushrooms, zucchini, and onions are sautéed in a simple yet flavorful manner, adding color and health benefits to the dish.

  • Soy Sauce: A classic Asian ingredient, soy sauce provides that savory, umami-rich flavor that’s essential to the Hibachi experience.

  • Oyster Sauce: A key component for added depth and sweetness, giving the fried rice a rich, savory finish.

Instructions

Prepare the Hibachi Chicken:

  1. Marinate the Chicken: In a bowl, combine the soy sauce, garlic powder, onion powder, black pepper, paprika, and ground ginger. Stir well to mix. Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Let it marinate for 15-20 minutes, or up to an hour if you have more time.

  2. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken breasts and cook for about 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Once cooked, remove from the pan and set aside to rest for a few minutes before slicing into bite-sized strips.

Prepare the Fried Rice:

  1. Sauté the Vegetables: In the same skillet or wok, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the diced onion, carrot, zucchini, and mushrooms. Sauté for about 5-6 minutes, or until the vegetables are softened and lightly caramelized.

  2. Scramble the Eggs: Push the vegetables to one side of the pan. In the empty space, pour in the beaten eggs. Allow the eggs to cook for about 2 minutes, stirring occasionally, until they are scrambled and fully cooked.

  3. Add the Rice: Add the cold cooked rice to the pan with the vegetables and eggs. Use a spatula to break up any clumps and evenly distribute the rice. Stir-fry for 3-4 minutes, allowing the rice to heat through and absorb the flavors of the vegetables and eggs.

  4. Season the Fried Rice: Add the soy sauce and oyster sauce to the rice, stirring well to coat every grain of rice with the savory sauces. Continue to fry for an additional 2-3 minutes, letting the rice absorb the seasonings. Taste and adjust the seasoning if necessary.

  5. Garnish the Rice: Sprinkle sesame seeds over the rice and garnish with chopped green onions before removing from the heat.

Prepare the Vegetables:

  1. Cook the Vegetables: In another skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced zucchini, mushrooms, and onions. Sauté for 5-7 minutes until the vegetables are tender but still vibrant and slightly crispy. Season with soy sauce and a pinch of black pepper for extra flavor.

Serve and Assemble the Classic Hibachi Chicken with Fried Rice and Vegetables:

 

  1. Plate the Dish: Arrange the fried rice and vegetables on a plate, then top with the sliced Hibachi chicken. Serve immediately while hot.

  • Prep Time: 20minutes
  • Cook Time: 25minutes

Nutrition

  • Serving Size: 4
  • Calories: 600
  • Fat: 20g
  • Carbohydrates: 50g
  • Protein: 35g

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Find it online: https://iheartcooks.com/classic-hibachi-chicken-with-fried-rice-and-vegetables/