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    You are in: Home / Recipes / Hibachi Chicken and Fried Rice Recipe
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    Hibachi Chicken and Fried Rice

    Hibachi Chicken and Fried Rice. Photo by luvsmileys

    1/2 Photos of Hibachi Chicken and Fried Rice

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Chef #1519080's Note:

    This is a recipe for a full hibachi style meal. It includes the chicken, veggies, fried rice, and bean sprouts. My husband and I put together a combination of recipes that we found on the interenet and created this one. It is very good for a night in, when you do not wish to pay the expensive prices at the Japanese steak house.

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    1. 1
      Note: Cook the rice first, so that it has time to cool down before you fry it. Cook the chicken and veggies at the same time in two separate skillets or woks. Make sure to keep the chicken and veggies warm while you cook the fried rice and bean sprouts.
    2. 2
      Hibachi Chicken.
    3. 3
      Cut the chicken breast up into bit sized pieces. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the chicken, soy sauce, butter, lemon juice, salt, and pepper to the skillet. Sauté the chicken for 6-8 minutes or until no longer pink.
    4. 4
      Note: Do not clean skillet. You will reuse this skillet for the fried rice.
    5. 5
      Hibachi Veggies.
    6. 6
      Cut the white onion into slivers. Quarter the zucchini. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the white onion, zucchini, butter, soy sauce, salt, and pepper. Sauté veggies for 6-8 minutes or until veggies are tender.
    7. 7
      Note: Do not clean skillet, you will use the same skillet for the bean sprouts. The oil that is left over will be used for the bean sprouts.
    8. 8
      Hibachi Fried Rice.
    9. 9
      Chop the onion. Heat vegetable oil on medium high in large skillet or wok (use the skillet or wok you cooked the chicken in earlier). Add the onion and sauté. Sauté onion for 3-4 minutes or until almost tender enough to eat. Add the bean sprouts. Sauté for 1-2 minutes. Move the vegetables to the side of the pan. Add the eggs, lightly scramble as you add them to the skillet. Once scrambled add the rice and butter. Cook for 5 minutes, stirring frequently. Add the soy sauce and cook an additional minute.
    10. 10
      Hibachi Bean Sprouts.
    11. 11
      Melt the butter in a large skillet or wok (use the skillet or wok that you cooked the veggies in earlier). Add the soy sauce and bean sprouts. Sauté for 1-2 minutes.

    Ratings & Reviews:

    • on June 14, 2012


      This is exactly like the hibachi place! My room-mate and I loved it! I will keep this recipe and make it again soon! My mom and Granny LOVE hibachi chicken, and I'm sure they'll love this too!!!!!! Thanks for sharing!

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    • on January 12, 2015


      Hi was very helpful, put some of my own touch to it , such as I used Japanese Sake and veg oil, sesame oil, and eggs in my fried rice with some garlic cloves I also used steak aswell I definetly will be making this again it turned out better than the Hibachi Grill .... My family also loved it . so def use your own touch and use the amount of boneless chicken for how ever many people you a feeding i used 4 lbs to feed 6 and it was just enough Great job Chef 1519080

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    • on June 11, 2014


      This was quite delicious. Also once I had all my veggies and chicken chopped and my eggs beaten and my rice cooling (mise en place) this went incredibly quickly. All told less than ten minutes cook time. I served this with some homemade yum yum sauce but it wound up so flavorful and tender we didn't even use it. Thanks. Will def make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Hibachi Chicken and Fried Rice

    Serving Size: 1 (722 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 876.7
    Calories from Fat 438
    Total Fat 48.7 g
    Saturated Fat 18.7 g
    Cholesterol 219.0 mg
    Sodium 2890.6 mg
    Total Carbohydrate 70.1 g
    Dietary Fiber 4.6 g
    Sugars 9.6 g
    Protein 40.9 g

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