Hibachi Chicken and Fried Rice
Bring the flavors of your favorite Japanese steakhouse right to your kitchen with this irresistible Hibachi Chicken and Fried Rice recipe. Tender, bite-sized pieces of soy-infused chicken pair perfectly with golden, buttery fried rice studded with scrambled eggs, vibrant peas, and carrots. The secret lies in using day-old white rice to achieve that perfect crisp texture, along with a savory infusion of garlic and green onions. Ready in just 40 minutes, this restaurant-style dish is cooked entirely in one skillet or wok for easy cleanup. Don't forget to serve it with creamy hibachi-style yum yum sauce for an authentic and indulgent finishing touch. Perfect for a weeknight dinner or entertaining guests, this hibachi recipe is a crowd-pleaser that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 6 tablespoons Soy sauce
- 3 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 3 tablespoons Vegetable oil
- 2 large Eggs
- 3 cups Cooked white rice (preferably day-old)
- 1 cup Frozen peas and carrots mix
- 3 stalks Green onions, chopped
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 0.5 cup Hibachi yum yum sauce (optional, for serving)
Instructions
Dice the chicken breasts into bite-sized pieces and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the diced chicken to the skillet, season with 1 tablespoon of soy sauce, and cook for 6-7 minutes, stirring occasionally, until the chicken is cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, heat another tablespoon of vegetable oil and 1 tablespoon of butter over medium heat.
Add the minced garlic and cook for 1 minute until fragrant.
Crack the eggs into the skillet, scramble them gently, and cook for 1-2 minutes until just set.
Push the scrambled eggs to one side of the skillet and add the remaining tablespoon of vegetable oil to the empty side.
Add the cooked rice to the skillet, breaking up any clumps, and stir to combine with the eggs.
Add the frozen peas and carrots, stir well, and cook for 3-4 minutes until heated through.
Pour in the remaining soy sauce, season with salt and ground black pepper, and stir everything together to distribute the flavors evenly.
Add the chopped green onions and cooked chicken to the skillet, and cook for another 3-4 minutes until everything is warm and well combined.
Stir in the remaining butter to add richness to the dish.
Serve hot with yum yum sauce on the side for dipping, if desired.
Nutrition Facts
Calories |
3028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 6957 mg | 302% | |
| Total Carbohydrate | 191.1 g | 69% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.6 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 270 mg | 21% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1815 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
