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–+ servings
Hibachi Chicken with Fried Rice

Savor Hibachi Chicken with Fried Rice: A Weeknight Delight

A delicious Hibachi Chicken with Fried Rice recipe that's quick to prepare and perfect for weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Refrigeration Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 plates
Course: Chicken
Cuisine: Japanese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Yum Yum Sauce
  • 1/2 cup Mayonnaise can substitute with Greek yogurt
  • 2 tablespoons Ketchup try sriracha ketchup for extra kick
  • 1 tablespoon Sriracha adjust to heat preference
  • 1 teaspoon Paprika smoked paprika for deeper taste
  • 1 tablespoon Mirin or a mix of sake and sugar
  • 1 teaspoon Garlic Powder or fresh minced garlic
For the Chicken
  • 1 pound Chicken Thighs boneless, skinless preferred
  • 2 tablespoons Olive Oil can use any neutral oil
  • to taste Salt & Pepper consider soy sauce for lower sodium
  • 3 tablespoons Soy Sauce gluten-free option available
  • 2 tablespoons Hoisin Sauce or brown sugar with soy sauce
  • 1 tablespoon Mirin or a mix of sake and sugar
  • 2 cloves Minced Garlic fresh garlic preferred
  • 1 tablespoon Honey or maple syrup for vegan option
For the Fried Rice
  • 4 cups Cooked Rice leftover rice works best
  • 2 large Eggs scramble tofu for vegan option
  • 2 tablespoons Oyster Sauce or mushroom sauce for vegetarian
  • 1 cup Frozen Peas or corn/edamame as alternatives
  • 1 medium Onion can swap with leeks or shallots
  • 1 cup Mushrooms any type works well
  • 1 medium Zucchini or substitute with bell peppers
  • 2 tablespoons Butter can omit for a healthier option
  • 2 cloves Minced Garlic for extra flavor

Equipment

  • wok
  • Dutch oven
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a bowl, combine mayonnaise, ketchup, sriracha, paprika, mirin, and garlic powder. Whisk until smooth and refrigerate for at least 30 minutes.
  2. Heat a large wok or Dutch oven over medium-high heat, add olive oil and butter. Once melted, add chicken thighs, seasoning with salt and pepper. Cook until golden brown, about 5-6 minutes. Stir in soy sauce, hoisin sauce, mirin, garlic, and honey, cooking until sauce thickens, about 2-3 minutes.
  3. In the same pan, add olive oil and butter. Toss in onions, mushrooms, and zucchini. Stir-fry for 3-4 minutes until softened and caramelized. Add a dash of soy sauce.
  4. In a separate hot wok, melt butter and sauté minced garlic until fragrant. Add cooked rice, soy sauce, and oyster sauce, stirring for 4-5 minutes. Create a well, add eggs, scramble, then mix everything. Incorporate frozen peas.
  5. Remove fried rice from heat and fold in chicken and vegetables. Serve hot, drizzling the chilled Yum Yum sauce over the top.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 65gProtein: 30gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 160mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Use fresh ingredients for the best flavor. Prepare leftovers properly for best storage and reheating results.

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