Hibachi Style Chicken and Veggies Recipe
With 5 minute Cauliflower Fried Rice!
God I love Benihana so much.
I know it’s a little cheesy. Sure, it’s a *gasp* chain restaurant. I am HERE for it.
Have you ever been to a Japanese steakhouse and not had the time of your life? Those chefs with their shrimp flipping tricks just know how to light up the room.
AND THE FOOD. Savory and sticky and…. DOUSED in butter. Of course we love it!!!
Here’s the thing: you don’t need it — or at least nearly as much butter as other recipes call for. I promise you won’t miss it.
This hibachi meal is composed of three parts: savory chicken, sautéed Asian veggies and cauliflower fried rice. You’ll need two pans but everything will be cooked and ready to eat in less than 30 minutes (a lot less time than a wait for an 8 top table at Benis lol). Frozen veggies always come in handy but especially in this recipe!!
Here’s how you’ll make the Hibachi Style Chicken and Veggies:
- Sauté veggies in oil, ghee, soy substitute, salt + pepper, then set aside.
- Cook cauliflower rice by sautéing veggies, cauliflower rice and scrambled eggs in the same pan.
- At the same time, sauté diced chicken in oil, soy substitute, sriracha and ghee.
- Blend sesame mustard sauce in a mini food processor or blender.
TIPS FOR MAKING HIBACHI STYLE CHICKEN AND VEGGIES:
- Dicing your chicken breasts increases the volume of bites — if you are cooking for 4 people, just add another chicken breast (versus two more).
- I love my original Cauliflower Fried Rice recipe but I simplified it slightly for this dish — my original recipe is a heartier, more complex main dish versus this time saving side dish variation!
- When you’re ready to plate, you can separate each item on a large plate as shown or throw everything into a bowl!
More Asian Recipes: Spicy Asian Pork Tenderloin, Peanut Chicken and Asian Slaw Bowls, Baked Asian Glazed Meatballs, Low Carb Dan Dan Noodles, Spicy Ramen Slaw, Red Curry Stir Fry with Ground Chicken, Coconut Red Curry Meatballs, Spicy Chicken and Cabbage Stir Fry, Whole30 Spaghetti Squash Pad Thai
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Hibachi Style Chicken and Veggies with 5 Minute Cauliflower Fried Rice
Ingredients
- 2 boneless, skinless chicken breasts trimmed of fat
- 1 yellow onion 1/2 sliced, 1/2 diced
- 1 16-oz. package frozen Asian vegetables like carrots, snap peas, water chestnuts etc.
- 1 16-oz. package frozen riced cauliflower
- 1 16-oz. package frozen peas and carrots
- 1 cup sliced baby bella mushrooms
- 2 eggs
- 3 tbs. liquid or coconut aminos can sub soy sauce if not GF
- 3 tbs. avocado or coconut oil divided
- 3 tbs. ghee divided
- juice from 1/2 a lemon
sesame mustard sauce
- 2 tbs. dried mustard
- 1 tbs. sesame seeds
- 2 cloves garlic minced
- 4 tbs. liquid or coconut aminos can sub soy sauce if not GF
- 4 tbs. plain almond milk
- 2 tbs. hot water
- 1 tbs. honey
Instructions
- Start by sautéing your side veggies: In a skillet, warm 1 tbs. avocado or coconut oil, then add sliced onion. Let cook for 2-3 minutes, then add full bag of frozen Asian veggies. Season with salt and pepper and cook for 3-4 minutes. As veggies soften, add 1 tbs. soy sauce alternative. Remove from pan and place onto a plate.
- In the same pan, cook fried rice: Heat 1 tbs. avocado or coconut oil then add diced onion. Cook for 1 minute before adding in frozen peas and carrots, along with frozen riced cauliflower. Season with salt and pepper and cook until soft, about 3-4 minutes.
- In the pan, move everything over to one side to create space for eggs. Crack in both eggs directly to pan and use a fork to break up yolks. Let cook through then break up and mix into rice. Season everything with 1 tbs. soy sauce alternative and 1 tbs. ghee.
- In a different skillet, warm 1 tbs. avocado or coconut oil over medium high heat, then add in diced chicken in one even layer. Add 1 tbs. soy sauce alternative, juice from 1/2 a lemon and 1 tbs. ghee. Cook until no longer pink, about 5 minutes.
- Create sesame mustard sauce by blending all ingredients together in a mini food processor or a blender.
