Can I use chicken breast instead of thighs?

Yes! Chicken breasts are a leaner option and will work well in this recipe. Just be careful not to overcook them, as they can dry out faster than chicken thighs.

What is the best rice to use for hibachi-style fried rice?

Day-old, refrigerated jasmine rice is ideal because it stays firm and doesn’t become mushy when stir-fried. If you only have fresh rice, spread it on a tray and let it cool in the fridge for at least 30 minutes before using.

Can I make this recipe without oyster sauce?

Absolutely! If you don’t have oyster sauce, you can replace it with extra soy sauce or a splash of Worcestershire sauce for a similar depth of flavor.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to four days. Reheat in a pan over medium heat with a splash of water or soy sauce to keep the rice from drying out. You can also microwave it in short intervals, stirring in between.

Easy Hibachi Chicken with Fried Rice

Name: Easy Hibachi Chicken with Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 8–10 boneless, skinless chicken thighs, diced into 1–2 inch cubes; Salt and pepper, to taste; 2 tablespoons soy sauce; 1 tablespoon hoisin sauce; 1 tablespoon mirin; 2 tablespoons minced garlic; 1 tablespoon honey; 1 tablespoon olive oil; ½ tablespoon butter; ½ onion, sliced; 227 grams mushrooms, quartered; 1–2 zucchini, sliced; 1 tablespoon soy sauce; 1 tablespoon butter; 1 tablespoon minced garlic; 3 cups cooked jasmine rice (preferably day-old); 2 eggs; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 cup frozen peas

Description

Hibachi Chicken with Fried Rice is a quick and easy Japanese-inspired dish made with tender chicken, sautéed vegetables, and flavorful fried rice. Perfect for a homemade restaurant-style meal, this recipe is simple, beginner-friendly, and packed with umami goodness.

Ingredients

Scale

For the Hibachi Chicken

1 tablespoon olive oil
1 tablespoon butter
8–10 boneless, skinless chicken thighs, diced into 1–2 inch cubes
Salt and pepper, to taste
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon mirin
2 tablespoons minced garlic
1 tablespoon honey

For the Hibachi Vegetables

1 tablespoon olive oil
½ tablespoon butter
½ onion, sliced
227 grams mushrooms, quartered
1–2 zucchini, sliced
1 tablespoon soy sauce

For the Fried Rice

1 tablespoon butter
1 tablespoon minced garlic
3 cups cooked jasmine rice (preferably day-old)
2 eggs
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 cup frozen peas

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Instructions

Prepare the Chicken: Heat a large wok or skillet over high heat and add olive oil and butter. Once the butter is melted, add the diced chicken, season with salt and pepper, and cook for about 5–6 minutes until browned and no longer pink in the center. Pour in the soy sauce, hoisin sauce, mirin, garlic, and honey. Stir until the chicken is well coated and the sauce thickens slightly. Remove from heat and set aside.
Sauté the Vegetables: In the same pan, add olive oil and butter. Once melted, add the sliced onions, mushrooms, and zucchini. Stir-fry for about one minute, then add the soy sauce. Continue cooking until the vegetables are slightly caramelized and tender but still crisp. Remove from heat and set aside.
Cook the Fried Rice: Heat butter in a clean wok or large skillet over high heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the cold, cooked rice, breaking up any clumps, and cook for about two minutes. Push the rice to one side of the pan, crack in the eggs, and scramble them until almost fully set. Stir the eggs into the rice, then add soy sauce and oyster sauce, stirring to combine. Toss in the frozen peas and cook for another minute until they are heated through.
Serve and Enjoy: Plate the fried rice with hibachi chicken and sautéed vegetables. Drizzle with extra soy sauce or serve with yum yum sauce on the side for dipping.

Notes

For the best fried rice texture, use cold, day-old rice. Freshly cooked rice will be too soft and can become mushy.
If you don’t have mirin, use rice vinegar with a pinch of sugar as a substitute.
For a vegetarian version, replace the chicken with tofu and use a soy-based stir-fry sauce.
High heat is key to achieving that classic hibachi sear, so make sure your pan is hot before adding ingredients.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Japanese

Nutrition

Serving Size: 1 plate
Calories: 540
Sugar: 7g
Sodium: 980mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 35g
Cholesterol: 145mg