Why You’ll Love This Recipe

You’ll love how easy and customizable this hibachi recipe is. It’s full of flavor, quick to make, and delivers that restaurant-style experience at home. With juicy chicken, crisp veggies, and a savory fried rice, it’s an all-in-one meal that satisfies every craving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Yum Yum Sauce:

Mayonnaise
Ketchup
Paprika
Mirin or rice vinegar with honey
Garlic powder

For the Hibachi Chicken:

Olive oil or neutral oil
Unsalted butter
Chicken thighs or breasts
Salt and pepper
Soy sauce (low sodium)
Hoisin sauce
Mirin
Garlic
Honey

For the Vegetables:

Olive oil
Unsalted butter
Onion
Mushrooms
Zucchini
Soy sauce

For the Fried Rice:

Unsalted butter
Garlic
Cold cooked rice (preferably jasmine)
Eggs
Soy sauce
Oyster sauce
Frozen peas

Directions

Make the Yum Yum Sauce: Mix all the sauce ingredients in a bowl. Refrigerate until ready to use.
Cook the Chicken: Heat oil and butter in a wok or Dutch oven over high heat. Add diced chicken, season with salt and pepper, and cook for 5-6 minutes. Add soy sauce, hoisin, mirin, garlic, and honey. Stir until coated and sauce thickens. Set aside.
Stir-Fry the Vegetables: In the same pan, heat oil and butter. Add onions, mushrooms, and zucchini. Stir-fry for a minute, add soy sauce, and cook until vegetables soften.
Prepare Fried Rice: In a wok, melt butter and sauté garlic. Add rice, soy sauce, and oyster sauce, cooking until heated. Make a well, scramble eggs, then stir in peas and mix everything together.
Assemble: Serve the chicken, vegetables, and fried rice with a drizzle of yum yum sauce.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Protein Swap: Use shrimp, beef, or tofu instead of chicken.
Low Carb: Substitute rice with cauliflower rice.
Spicy: Add chili sauce or sriracha for a spicy kick.

Storage/Reheating

Store leftovers in separate containers in the fridge for up to 4 days. Reheat in a pan or microwave until warmed through. The yum yum sauce should be kept in the fridge and used within a week.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts are leaner and work well in this recipe too.

Is it necessary to use a wok?

No, but a wok helps with even cooking. A large skillet will work fine.

What is mirin and can I substitute it?

Mirin is a sweet rice wine. You can use rice vinegar with honey as a substitute.

Can I make this recipe ahead of time?

Yes, it’s great for meal prep. Store in airtight containers and reheat as needed.

What type of rice is best?

Jasmine rice or any long-grain rice works well. Make sure it’s cold before frying.

Can I use pre-cooked chicken?

Yes, but the flavor won’t be as deep since it won’t marinate or cook in the sauces.

Can I add other vegetables?

Absolutely. Carrots, bell peppers, or snap peas are great additions.

Is the yum yum sauce spicy?

Not inherently, but you can add hot sauce or paprika to increase the heat.

Can I make it dairy-free?

Use oil instead of butter and check that your mayo and sauces are dairy-free.

What’s the best way to reheat this dish?

Use a skillet for best texture or microwave in intervals to avoid overcooking.

Conclusion

Hibachi Chicken with Fried Rice is an easy, flavorful dish that brings restaurant flair to your home kitchen. With customizable components and a quick cook time, it’s perfect for weeknights or meal prepping. Once you try it, you’ll be hooked on making hibachi at home!

Hibachi Chicken with Fried Rice

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Author: Julia
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Hibachi Chicken with Fried Rice brings the sizzling flavors of a Japanese steakhouse straight to your kitchen. Featuring tender chicken, sautéed vegetables, fried rice, and homemade yum yum sauce, it’s a quick and customizable meal perfect for weeknights or meal prep.

Instructions

Make the Yum Yum Sauce: Whisk all ingredients in a bowl. Chill until serving.
Cook the Chicken: Heat oil and butter in a wok over high heat. Cook seasoned chicken for 5–6 minutes. Add soy sauce, hoisin, mirin, garlic, and honey. Cook until sauce thickens. Set aside.
Stir-Fry Veggies: In the same pan, stir-fry onions, mushrooms, and zucchini with oil and butter. Add soy sauce. Cook until tender.
Make Fried Rice: In a separate wok, melt butter and sauté garlic. Add rice, soy sauce, and oyster sauce. Make a well, scramble eggs, stir in peas, and mix.
Assemble: Serve chicken, veggies, and fried rice together. Drizzle with yum yum sauce.

Notes

Protein Options: Use shrimp, steak, or tofu instead of chicken.

Low Carb: Substitute cauliflower rice.

Spicy Kick: Add Sriracha or chili oil to the chicken or sauce.

Meal Prep Friendly: Store components separately for easy reheating.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stir-Fry, Pan-Fried
Cuisine: Japanese-Inspired