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The origins of hibachi cuisine can be traced back to traditional Japanese cooking methods that utilize a small, charcoal-fueled grill. The word "hibachi" translates to "fire bowl" in Japanese, and it refers to a cooking style that emphasizes grilling food over an open flame. Originally, hibachis were used for cooking meats and vegetables, creating a unique flavor profile that comes from the high heat and smoky essence of the charcoal.

Hibachi Chicken with Fried Rice | Super Easy, Meal Prep Friendly!

Get ready to bring the flavors of a hibachi grill to your kitchen with this delicious Hibachi Chicken and Fried Rice recipe! Quick and easy to make, this dish features tender marinated chicken sautéed to golden perfection and paired with fluffy fried rice loaded with veggies and a hint of soy sauce. Perfect for weeknight dinners or impressing guests, this meal is sure to become a family favorite. Garnish with green onions for an extra touch!

Ingredients
  

For the Hibachi Chicken:

1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

2 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons vegetable oil

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon mirin (optional)

Salt and pepper to taste

2 green onions, chopped (for garnish)

For the Fried Rice:

3 cups cooked rice (preferably day-old)

2 tablespoons butter

2 eggs, beaten

1 cup mixed vegetables (peas, carrots, corn)

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

Salt and pepper to taste

Fresh cilantro or additional green onions for garnish

Instructions
 

Marinate the Chicken:

    In a bowl, mix the chicken pieces with soy sauce, sesame oil, garlic, ginger, mirin, salt, and pepper. Let it marinate for at least 15 minutes while you prepare the fried rice.

      Prepare the Fried Rice:

        - In a large skillet or wok, heat 2 tablespoons of butter over medium-high heat.

          - Push the melted butter to one side and pour the beaten eggs into the pan. Scramble until fully cooked, then mix with the butter.

            - Add the mixed vegetables to the skillet and sauté for 2-3 minutes until they start to soften.

              - Add the cooked rice and pour in the soy sauce and oyster sauce. Stir well to combine everything and heat through, about 5-7 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

                Cook the Hibachi Chicken:

                  - In another skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.

                    - Add the marinated chicken to the hot oil. Cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and has a nice golden-brown color. Ensure it reaches a minimum internal temperature of 165°F (75°C).

                      - Garnish with chopped green onions.

                        Serve:

                          On each plate, serve a generous scoop of fried rice alongside a portion of hibachi chicken. Garnish with fresh cilantro or extra green onions for a pop of color.

                            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4