hibachi rice and chicken recipe

Written ByJenny Smyth Posted on
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The Best hibachi rice and chicken recipe

I’m so excited to share with you my favorite hibachi rice and chicken recipe. This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too. The combination of savory chicken, flavorful hibachi sauce, and fluffy Japanese-style rice is simply irresistible.

My kids love helping me cook this recipe, and it’s a great way to get them involved in the kitchen. We often make it for family gatherings, and it’s always a hit. But what I love most about this recipe is how easy it is to make.

With just a few simple ingredients and some basic cooking techniques, you can have a delicious and satisfying meal on the table in no time. Hibachi rice originated in Japan, where it’s known as ‘teppanyaki.’ The name ‘hibachi’ actually refers to the type of grill used to cook the food.

The dish is typically made with chicken or beef, but I prefer to use chicken for its tender and juicy texture. To make hibachi rice, you’ll need Japanese short-grain rice, which is specifically designed to be sticky and clingy. This type of rice is perfect for hibachi-style cooking because it holds its shape well and absorbs flavors beautifully.

When cooked correctly, the rice should be fluffy, light, and slightly crunchy on the outside, while remaining tender and creamy on the inside.

Hibachi Chicken and Fried Rice

4.6 from 1970 votes

A quick and flavorful stir-fry featuring tender chicken and savory fried rice, inspired by Japanese steakhouse hibachi cooking. This dish combines juicy chicken pieces with fluffy rice, vegetables, and a soy-based sauce for a satisfying meal.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

1 lb boneless skinless chicken thighs, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
Salt and white pepper to taste

For the Fried Rice

3 cups cooked jasmine rice, preferably day-old
2 tablespoons vegetable oil
1 small onion, diced
1 cup frozen peas and carrots, thawed
2 large eggs, lightly beaten
3 tablespoons soy sauce
1 tablespoon butter
1 teaspoon sesame seeds (optional)

For the Sauce

1/4 cup soy sauce
2 tablespoons mirin
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon sesame oil

👨‍🍳Directions

1In a small bowl, whisk together the sauce ingredients: soy sauce, mirin, rice vinegar, sugar, and sesame oil.
Set aside.
2In a separate bowl, toss the chicken pieces with 2 tablespoons soy sauce and 1 tablespoon sesame oil, then season with a pinch of salt and white pepper.
3Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering.
4Add the chicken in a single layer and cook without stirring for 2 minutes until the bottom is golden brown.
5Stir-fry for another 3 to 4 minutes until the chicken is cooked through and no longer pink in the center.
6Add the minced garlic and grated ginger to the skillet and cook for 30 seconds until fragrant, stirring constantly.
7Pour in the prepared sauce and toss to coat the chicken.
8Cook for 1 minute until the sauce thickens slightly and coats the chicken.
9Transfer the chicken to a plate and set aside.
10Wipe the skillet clean and add 2 tablespoons vegetable oil over medium-high heat.
11Add the diced onion and cook for 2 minutes until softened.
12Stir in the thawed peas and carrots and cook for 1 minute until heated through.
13Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space.
14Scramble the eggs for 1 to 2 minutes until just set, then mix them with the vegetables.
15Add the cooked rice, breaking up any clumps, and stir-fry for 3 minutes until the rice is hot and slightly toasted.
16Drizzle 3 tablespoons soy sauce over the rice and add 1 tablespoon butter, stirring until the butter melts and the rice is evenly coated.
17Sprinkle with sesame seeds if desired.
18Return the cooked chicken to the skillet and toss everything together for 1 minute until well combined and heated through.
Serve immediately.

🔧Equipment

Large skillet or wok
Spatula
Small bowl
Cutting board
Knife
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 185mg🧂Sodium: 1200mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For best results, use day-old rice that has been refrigerated overnight to prevent clumping. You can substitute chicken breast for thighs, but reduce cooking time by 1 minute to avoid dryness. Adjust soy sauce to taste for lower sodium.

Watch Video Of How Hibachi Chicken and Fried Rice Works

This hibachi rice and chicken recipe is always a good idea for any occasion – whether you’re planning a family gathering or just need a quick weeknight dinner solution.

One of my favorite things about this recipe is how versatile it is; feel free to customize it with your favorite vegetables or add-ins for added flavor and nutrition.

And don’t forget to save leftovers for lunch or dinner the next day – reheated with some added veggies or stir-fried noodles makes for an amazing meal.

❓ Frequently Asked Questions About Hibachi Chicken and Fried Rice

Q: What type of chicken is best for hibachi rice?

In my experience, boneless chicken breast or thighs work equally well for hibachi rice. If you prefer white meat, go with breast; if you like dark meat, use thighs.

Q: Can I use regular long-grain rice instead of Japanese short-grain rice?

No, please don’t! Regular long-grain rice will not hold up as well under the high heat of the hibachi grill. You’ll end up with mushy or burnt rice.

Q: How do I prevent the chicken from burning on the grill?

The key is to cook the chicken over medium heat and keep an eye on it at all times. If you notice any burning or charring, adjust your heat accordingly.

Q: Can I make hibachi rice ahead of time?

Sure thing! Cooked hibachi rice can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

Q: What’s the secret to achieving that perfect hibachi sauce?

The magic happens when you combine equal parts soy sauce, sake (or dry white wine), mirin (sweet Japanese cooking wine), sugar, garlic powder, ginger powder, and sesame oil.

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