Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Hibachi Chicken with Vegetables and Fried Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 20 reviews

This Hibachi Chicken recipe features tender, juicy chicken thighs cooked in a savory sauce paired with classic stir-fried vegetables and flavorful hibachi fried rice. The dish is complemented by a creamy and spicy Yum Yum sauce that’s easy to prepare and perfect for dipping. Ready in just 30 minutes, it brings the delicious flavors of Japanese steakhouse-style cooking right to your kitchen using simple stovetop techniques.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Yum Yum Sauce

  • 1 cup mayonnaise
  • 3 tablespoons ketchup
  • 2 tablespoons sriracha
  • 1 teaspoon paprika
  • 1 tablespoon mirin
  • ½ tablespoon garlic powder

Hibachi Chicken

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

Vegetables

  • 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

Hibachi Fried Rice

  • 3 cups cooked rice
  • 2 eggs
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 cup frozen peas

Instructions

  1. Make the Yum Yum Sauce: In a bowl, mix together mayonnaise, ketchup, sriracha, paprika, mirin, and garlic powder until smooth. Refrigerate until ready to serve with the hibachi chicken.
  2. Cook the Chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a wok or Dutch oven over high heat. Once hot, add the diced chicken, season with salt and pepper, and cook for 5-6 minutes until no longer pink.
  3. Add Sauce to Chicken: Stir in soy sauce, hoisin sauce, mirin, minced garlic, and honey. Continue cooking, stirring frequently until the chicken is well coated and the sauce thickens to your preference. Remove chicken from the pan and set aside.
  4. Prepare the Vegetables: In the same pan (no need to clean), add 1 tablespoon olive oil and ½ tablespoon butter. When melted, add sliced onions, quartered mushrooms, and sliced zucchini. Stir fry for about a minute, then add soy sauce. Continue to stir fry until vegetables are softened but still crisp to your liking.
  5. Cook Fried Rice: In a clean wok over high heat, melt 1 tablespoon butter and sauté 1 tablespoon minced garlic for 30 seconds. Add cooked rice, 2 tablespoons soy sauce, and oyster sauce. Stir fry until rice is heated through.
  6. Scramble Eggs in Rice: Make a well in the center of the rice and crack in 2 eggs. Scramble the eggs until almost fully set, then stir to combine with the rice mixture.
  7. Finish Rice: Add frozen peas and stir fry until peas are warmed through. Remove from heat.
  8. Serve: Plate the hibachi chicken with stir-fried vegetables and hibachi fried rice alongside the chilled Yum Yum sauce.

Notes

  • You can adjust the spiciness of the Yum Yum sauce by modifying the amount of sriracha.
  • Use day-old rice for the best texture in fried rice.
  • Chicken thighs keep the meat tender and juicy compared to chicken breast.
  • Feel free to add other vegetables like carrots or bean sprouts for variation.
  • This recipe is great for a quick, flavorful weeknight meal.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Japanese

Find it online: https://ellarecipe.com/hibachi-chicken-with-vegetables-and-fried-rice-recipe/