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Hibachi Chicken with Vegetables and Fried Rice Recipe

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★★★★★

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.

Ingredients

Scale

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

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