Description

This dish combines sizzling hibachi-style chicken with savory, golden fried rice – just like your favorite Japanese steakhouse. It’s perfect for a fun, delicious dinner any night of the week!

Ingredients

Scale

For the hibachi chicken:

1 lb boneless, skinless chicken breasts or thighs, diced
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp butter
1 garlic clove, minced
Salt and pepper to taste

For the fried rice:

3 cups cooked and chilled rice (preferably day-old)
2 eggs, lightly beaten
1 cup frozen peas and carrots, thawed
½ small onion, finely chopped
2–3 tbsp soy sauce (to taste)
1 tbsp oyster sauce (optional for depth)
1 tbsp sesame oil
2 green onions, sliced
2 tbsp vegetable oil for cooking

Instructions

1️⃣ Cook the hibachi chicken:
Heat sesame oil and butter in a large skillet or griddle over medium-high heat. Add diced chicken and cook for 5–6 minutes until golden and fully cooked. Add garlic, soy sauce, salt, and pepper; sauté another minute. Remove and set aside.

2️⃣ Scramble the eggs:
In the same skillet, push chicken to the side or remove it. Add a little oil if needed and pour in the beaten eggs. Scramble them until cooked, then mix with the chicken or set aside.

3️⃣ Sauté the veggies:
Add vegetable oil and cook onions, peas, and carrots for 2–3 minutes until softened.

4️⃣ Add rice and sauces:
Stir in the cold rice. Break up any clumps and stir-fry for 2–3 minutes. Add soy sauce, oyster sauce (if using), and sesame oil. Mix well to coat.

5️⃣ Combine everything:
Add the cooked chicken and eggs back to the skillet. Stir to combine all ingredients evenly. Cook for another 2–3 minutes to heat through.

6️⃣ Finish and serve:
Sprinkle with sliced green onions. Serve hot, optionally with yum yum sauce or sriracha on the side.

Notes

Cold, leftover rice gives the best texture – avoid freshly made rice.
Add more veggies like corn, bell pepper, or mushrooms for variety.
For an authentic touch, serve with a side of sautéed zucchini and onions like at hibachi restaurants.
- Cold, leftover rice gives the best texture – avoid freshly made rice.
- Add more veggies like corn, bell pepper, or mushrooms for variety.
- For an authentic touch, serve with a side of sautéed zucchini and onions like at hibachi restaurants.

Prep Time: 15 min
Cook Time: 20 min