Hibachi Chicken with Vegetables and Fried Rice Recipe

Introduction

Hibachi Chicken is a delicious and flavorful Japanese-inspired dish featuring tender chicken, savory vegetables, and tasty fried rice. Paired with a creamy Yum Yum sauce, it’s a perfect meal for a satisfying dinner at home.

Ingredients

• 1 cup mayonnaise
• 3 tablespoons ketchup
• 2 tablespoons sriracha
• 1 teaspoon paprika
• 1 tablespoon mirin
• ½ tablespoon garlic powder
• 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
• 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
• 3 cups cooked rice
• 2 eggs
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 cup frozen peas

Instructions

1. Step 1: Prepare the Yum Yum sauce by mixing mayonnaise, ketchup, sriracha, paprika, mirin, and garlic powder in a bowl. Refrigerate until ready to use.
2. Step 2: Heat olive oil and 1 tablespoon butter in a wok or Dutch oven over high heat. Add diced chicken and season with salt and pepper. Cook for 5-6 minutes until no longer pink.
3. Step 3: Stir in soy sauce, hoisin sauce, mirin, minced garlic, and honey. Cook until the sauce thickens and coats the chicken. Set the chicken aside.
4. Step 4: In the same pan, add olive oil and ½ tablespoon butter. Once melted, add sliced onions, mushrooms, and zucchini.
5. Step 5: Stir-fry the vegetables for about a minute, then add soy sauce. Continue cooking until vegetables soften to your liking.
6. Step 6: For the fried rice, heat 1 tablespoon butter in a wok over high heat. Add minced garlic and sauté for 30 seconds.
7. Step 7: Add cooked rice, soy sauce, and oyster sauce. Stir and cook until rice is heated through.
8. Step 8: Make a well in the middle of the rice and crack in two eggs. Scramble the eggs until almost fully set, then stir to combine with the rice.
9. Step 9: Add frozen peas and stir until heated through. Serve the hibachi chicken, vegetables, and fried rice together with a side of Yum Yum sauce.

Tips & Variations

• Use chicken breasts if you prefer leaner meat, but thighs offer more juiciness and flavor.
• Substitute frozen mixed vegetables for the zucchini and mushrooms for quick prep.
• Adjust the spiciness of the Yum Yum sauce by reducing or increasing the sriracha.
• For a vegetarian version, skip the chicken and add tofu or extra vegetables.

Storage

Store hibachi chicken, vegetables, and fried rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The Yum Yum sauce can be kept in the fridge for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce and hoisin sauce to make the dish gluten-free. Double-check all sauces’ labels to ensure they fit your dietary needs.

Can I prepare the components ahead of time?

Definitely! You can prep the Yum Yum sauce, marinate the chicken, and chop the vegetables in advance to save time on cooking day.

Hibachi Chicken with Vegetables and Fried Rice Recipe

Print Recipe

★★★★★

4.6 from 96 reviews

This Hibachi Chicken recipe combines tender, flavorful chicken thighs cooked in a savory glaze with stir-fried vegetables and classic hibachi-style fried rice. Accompanied by a creamy and spicy Yum Yum Sauce, this dish delivers the authentic taste of Japanese hibachi cooking done right at home. The recipe walks you through making the signature sauce, perfectly cooked chicken, vibrant vegetables, and the beloved fried rice that makes hibachi meals so memorable.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

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 and 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
• 1 tablespoon butter
• 1 tablespoon minced garlic

Instructions

1. Make Yum Yum Sauce: Combine mayonnaise, ketchup, sriracha, paprika, mirin, and garlic powder in a bowl. Mix thoroughly until smooth and refrigerate until ready to serve.
2. Cook the Chicken: Heat olive oil and 1 tablespoon butter in a wok or Dutch oven over high heat. Add diced chicken thighs, season with salt and pepper, and cook for 5-6 minutes or until no longer pink inside.
3. Prepare Chicken Sauce: Add soy sauce, hoisin sauce, mirin, minced garlic, and honey to the chicken. Stir frequently until the chicken is well-coated and the glaze thickens. Remove chicken from the pan and set aside.
4. Cook Vegetables: In the same pan, add olive oil and ½ tablespoon butter. Once melted, add sliced onions, quartered mushrooms, and sliced zucchini. Stir fry for a minute, then add soy sauce and continue stir-frying until vegetables are tender but still crisp.
5. Make Hibachi Fried Rice: Heat 1 tablespoon butter in a wok over high heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add cooked rice, soy sauce, and oyster sauce. Stir and cook until rice is heated through.
6. Add Eggs to Rice: Create a well in the center of the rice and add the beaten eggs. Scramble the eggs gently until almost fully set, then stir everything together.
7. Finish Fried Rice: Stir in the frozen peas and cook until heated through. Adjust seasoning if necessary.

Notes

• Use day-old rice for best texture in fried rice.
• Diced chicken ensures fast, even cooking and better bite-sized pieces.
• Mirin adds a slight sweetness and depth of flavor to sauces.
• Adjust the amount of sriracha in the Yum Yum Sauce according to your spice preference.
• Use a wok or large skillet for even high-heat cooking and better stir-frying results.
• Ensure vegetables retain some crunch for authentic hibachi texture.

Keywords: Hibachi chicken, Japanese cooking, stir-fry, fried rice, hibachi vegetables, yum yum sauce, stovetop recipe