Perfect Hibachi Chicken

This Hibachi Chicken is just like the kind you get at Benihana - it's a delicious Japanese-inspired dish served with fried rice and sautéed vegetables.

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% Daily Values based on a 2,000 calorie diet

Step 1

Mix together ingredients for hibachi chicken in a small bowl, then pour over chicken. Cook chicken with sauce in a large skillet over med-high heat for 10 minutes or so, stirring occasionally until fully cooked through. Remove from pan and wipe pan clean.

Step 2

Meanwhile, cook rice in a rice cooker or on the stovetop according to package directions. Alternatively, make rice up to 2 days before. Mix ingredients for mustard sauce together at the same time.

Step 3

After chicken is finished cooking, add olive oil to the pan, then add vegetables and season with salt & pepper and soy sauce, cooking for 5 minutes or so until veggies are tender-crisp. Remove from heat and set aside.

Step 4

Melt butter in the same pan, then saute garlic for 30 seconds until fragrant. Add in rice and soy sauce, cooking for 5 minutes until rice is heated through. Make a hole in the center of rice and crack in egg, scrambling until egg is just set. Toss rice and stir in green onions, then remove from heat and plate rice along with chicken and vegetables.

Step 5

Serve chicken, rice and vegetables with mustard sauce on the side, then serve and enjoy!

Step 6

Storing and reheating

Step 7

Store everything in airtight containers and refrigerate. The cooked chicken should be used within 4-5 days, but the fried rice will stay good for up to a week.

Step 8

Hibachi chicken is best reheated in a hot pan on the stove so everything stays moist and the vegetables crisp back up. Make sure the chicken is heated all the way through.

Step 9

You can also reheat this in the microwave. Sprinkle some water overtop first so the chicken doesn’t dry out.

Step 10

Freezing this dish

Step 11

Fried rice freezes very well. Store in an airtight container or freezer-safe plastic bags for up to 6 months. Let thaw in the refrigerator overnight or toss it frozen right into the pan to reheat it.

Step 12

The cooked chicken and vegetables can also be frozen but should be used within 3 months. Defrost in the refrigerator overnight and make more of the sauce it was originally cooked with to add to the pan when reheating.

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