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Hibachi Chicken with Fried Rice

Irresistible Hibachi Chicken with Fried Rice at Home

This Hibachi Chicken with Fried Rice recipe is a quick, flavorful dinner that transports you to a lively Japanese hibachi grill.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Yum Yum Sauce
  • 1/2 cup Mayonnaise Substitute with Greek yogurt for a lighter version.
  • 2 tablespoons Ketchup No substitutions needed.
  • 1 tablespoon Sriracha Replace with milder hot sauce if preferred.
  • 1 teaspoon Paprika Smoked paprika can enhance the taste.
  • 1 tablespoon Mirin Substitute with rice vinegar mixed with sugar.
  • 1/2 teaspoon Garlic Powder Fresh minced garlic can be used instead.
Chicken
  • 1 tablespoon Olive Oil Any neutral oil can be substituted.
  • 1 tablespoon Butter Try vegan butter for a dairy-free option.
  • 1 pound Chicken Thighs Boneless skinless chicken breasts can be used.
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Soy Sauce Use tamari for gluten-free.
  • 1 tablespoon Hoisin Sauce Substitute with BBQ sauce in a pinch.
  • 2 cloves Minced Garlic Fresh garlic can intensify the dish.
  • 1 tablespoon Honey Maple syrup can serve as a vegan alternative.
Vegetables
  • 1 tablespoon Olive Oil
  • 1 tablespoon Butter
  • 1 cup Onion Shallots can be a substitute.
  • 1 cup Mushrooms Any variety can be used or omitted.
  • 1 cup Zucchini Bell peppers could be an alternative.
  • 1 tablespoon Soy Sauce
Fried Rice
  • 1 tablespoon Butter
  • 2 cloves Minced Garlic
  • 3 cups Cooked Rice Day-old rice works best for texture.
  • 2 large Eggs Omit for a vegan version or use tofu.
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Oyster Sauce A vegetarian oyster sauce can be an alternative.
  • 1 cup Peas Substitute with any frozen vegetable mix.

Equipment

  • Wok

Method
 

Yum Yum Sauce
  1. In a small bowl, combine mayonnaise, ketchup, sriracha, paprika, mirin, and garlic powder. Whisk until smooth and refrigerate while preparing the rest.
Hibachi Chicken
  1. Heat a wok over high heat and add olive oil and butter. Once melted, add diced chicken seasoned with salt and pepper and sauté for 5-6 minutes until golden. Add soy sauce, hoisin sauce, mirin, minced garlic, and honey, mixing well.
Sauté Vegetables
  1. In the same pan, add olive oil and butter. Toss in chopped onion, sliced mushrooms, and diced zucchini. Stir-fry for 2-3 minutes, then drizzle with soy sauce.
Fried Rice
  1. Melt butter in the wok and add minced garlic. Sauté for 30 seconds, then add cooked rice, soy sauce, and oyster sauce. Create a well in the rice, crack in eggs, scramble, and stir back into rice.
Combine and Serve
  1. Add frozen peas to fried rice and gently fold in the sautéed vegetables and chicken. Plate warm, drizzle with Yum Yum sauce, and garnish with green onions.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 60gProtein: 26gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 186mgSodium: 1000mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Ensure your wok is preheated for the best sear. Use day-old rice for optimal texture, and adjust sauces to taste.

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