Gluten Free Hibachi Style Chicken with Fried Rice

Never underestimate a woman and her skillet.  This hibachi inspired dinner is SO good and has all the best flavors of a delicious meal at a hibachi restaurant without the big price tag, or the gluten!

No, you do NOT need a table sized hibachi grill in your kitchen to make this Japanese style meal at home (wouldn’t that be fun though?).  A double burner griddle, large skillet or sauté pan will do the trick.

4 servings

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Ingredients:

• 12 oz. boneless chicken breast
• 4 cups mixed vegetables such as peas, carrots, onions, celery, mushrooms
• olive oil
• toasted sesame oil
• 4 tbsp. Tamari, divided
• 1/4 cup gluten free chicken broth
• 1/4 tsp. powdered ginger
• 1/4 tsp. garlic powder
• 1 tsp. cornstarch
• 1/2 tsp. toasted sesame seeds, for garnish
• sliced scallions or chives, for garnish

For the rice

• 3/4 cup long grain white or brown rice
• 1-½ cups water
• 1/4 tsp. salt

For the egg

• 1 egg + 1 tbsp. water
• cooking spray

Sake optional 😉

Preparation:

Cook the rice according to package directions, either stove top or in a rice cooker.  You can do this ahead of time, in fact it will be better if you make the rice a day ahead and refrigerate.

Next, prep your ingredients.  Whisk together the chicken broth, garlic powder, ginger powder and cornstarch.  Dice the chicken into 1″ cubes and toss with 1 tbsp. tamari and 1 tsp. sesame oil.  Cut the vegetables into small dice (if using frozen vegetables, thaw them while you make the rest of the dish).  Slice scallions or chives on the diagonal for garnish.

Coat a large sauté pan or nonstick skillet with cooking spray over medium low heat.  Scramble the egg, chop into small pieces and set aside.

Add 1 tbsp. olive oil and 1 tsp. sesame oil to the pan.  Add the diced chicken and begin browning.

Turn to finish cooking through.

Transfer the chicken to a bowl and keep warm.  Add the veggies to the same pan with 1 tsp. sesame oil and 1 tbsp. tamari.

When the veggies are crisp tender add back the chicken.  Pour in the chicken broth mixture, stirring and tossing to combine until the liquid thickens.

Finally, add the cooked rice to the pan with the egg.  Finish with 1 tbsp. tamari and 1 tsp. sesame oil and stir to heat through.  Garnish with the toasted sesame seeds and sliced scallions or chives.

Notes ♪♫

♪ Sake is a traditional accompaniment to dining at a hibachi restaurant, but is it gluten free?  For a full run down of which brands of Sake are gluten free please refer to this article from Beyond Celiac.

♫ If you are on a low sodium diet, consider substituting coconut aminos for the tamari in this recipe.  A soy free alternative to soy sauce, coconut aminos are made with coconut tree sap and salt.  A savory seasoning with a salty, umami flavor profile it contains far less sodium than gluten free soy sauce or tamari.

Originally posted 10/27/2022      Updated 08/17/2026

Gluten Free Hibachi Style Chicken with Fried Rice

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• Author: © My Gluten Free Cucina
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Skillet
• Cuisine: Japanese
• Diet: Gluten-Free

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Description

This hibachi inspired dinner is SO good and has all the best flavors of a delicious meal at a hibachi restaurant without the big price tag, or the gluten!

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Ingredients

Units USM Scale 1/2x1x2x3x

• 12 oz. boneless chicken breast
• 4 cups mixed vegetables such as peas, carrots, onions, celery, mushrooms
• 1 tbsp. olive oil
• 3 tsp. toasted sesame oil, divided
• 4 tbsp. Tamari, divided
• 1/4 cup gluten free chicken broth
• 1/4 tsp. powdered ginger
• 1/4 tsp. garlic powder
• 1 tsp. cornstarch
• 1/2 tsp. toasted sesame seeds, for garnish
• sliced scallions or chives, for garnish

For the rice

• 3/4 cup long grain white or brown rice
• 1-1/2 cups water
• 1/4 tsp. salt

For the egg

• 1 egg + 1 tbsp. water
• cooking spray

Sake optional 😉

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Instructions

Cook the rice according to package directions, either stove top or in a rice cooker.  You can do this ahead of time, in fact it will be better if you make the rice a day ahead and refrigerate.

Next, prep your ingredients.  Whisk together the chicken broth, garlic powder, ginger powder and cornstarch.  Dice the chicken into 1″ cubes and toss with 1 tbsp. tamari and 1 tsp. sesame oil.  Cut the vegetables into small dice (if using frozen vegetables, thaw them while you make the rest of the dish).  Slice scallions or chives on the diagonal for garnish.

Coat a large sauté pan or nonstick skillet with cooking spray over medium low heat.  Scramble the egg, chop into small pieces and set aside.

Add 1 tbsp. olive oil and 1 tsp. sesame oil to the pan.  Add the diced chicken and begin browning.

Turn to finish cooking through.

Transfer the chicken to a bowl and keep warm.  Add the veggies to the same pan with 1 tsp. sesame oil and 1 tbsp. tamari.

When the veggies are crisp tender add back the chicken.  Pour in the chicken broth mixture, stirring and tossing to combine until the liquid thickens.

Finally, add the cooked rice to the pan with the egg.  Finish with 1 tbsp. tamari and 1 tsp. sesame oil and stir to heat through.  Garnish with the toasted sesame seeds and sliced scallions or chives.

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Notes

♪ Sake is a traditional accompaniment to dining at a hibachi restaurant, but is it gluten free?  For a full run down of which brands of Sake are gluten free please refer to this article from Beyond Celiac.

♫ If you are on a low sodium diet, consider substituting coconut aminos for the tamari in this recipe.  A soy free alternative to soy sauce, coconut aminos are made with coconut tree sap and salt.  A savory seasoning with a salty, umami flavor profile it contains far less sodium than gluten free soy sauce or tamari.

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